Pizza on the Grill Recipe

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Pizza on the Grill Recipe photo by Taste of Home

Pizza on the Grill Recipe

Read Reviews

Pizza is such a favorite at our house that I make it at least once a week. When the heat and humidity are up there, though, the last thing that I want to do is turn on the oven. So I just move my recipe to the grill—the barbecue flavor mingling with the cheese tastes delicious. —Lisa Boettcher, Columbus, Wisconsin

Featured In: 15 Ways to Make Pizza on the Grill

MAKES:

4 servings

TOTAL TIME:

Prep: 30 min. + resting Grill: 10 min.

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VERIFIED BY Taste of Home Test Kitchen

CONTEST WINNER

MAKES:

4 servings

TOTAL TIME:

Prep: 30 min. + resting Grill: 10 min.

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
2 tablespoons canola oil
2 teaspoons sugar
1 teaspoon baking soda
1 teaspoon salt
2-3/4 to 3 cups all-purpose flour
TOPPINGS:
2 cups cubed cooked chicken
1/2 to 3/4 cup barbecue sauce
1/2 cup julienned green pepper
2 cups shredded Monterey Jack cheese

Directions

In a large bowl, dissolve yeast in water. Add the oil, sugar, baking soda, salt and 2 cups flour. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. On a floured surface, roll dough into a 13-in. circle. Transfer to a greased 12-in. pizza pan. Build up edges slightly.
Grill, covered, over medium heat for 5 minutes. Remove from grill. Combine chicken and barbecue sauce; spread over the crust. Sprinkle with green pepper and cheese. Grill, covered, 5-10 minutes longer or until crust is golden and cheese is melted. Yield: 4 servings.

Originally published as Pizza on the Grill in Country Woman July/August 1997, p31

Nutritional Facts

1 slice: 757 calories, 31g fat (13g saturated fat), 113mg cholesterol, 1525mg sodium, 73g carbohydrate (8g sugars, 3g fiber), 44g protein.

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
2 tablespoons canola oil
2 teaspoons sugar
1 teaspoon baking soda
1 teaspoon salt
2-3/4 to 3 cups all-purpose flour
TOPPINGS:
2 cups cubed cooked chicken
1/2 to 3/4 cup barbecue sauce
1/2 cup julienned green pepper
2 cups shredded Monterey Jack cheese

In a large bowl, dissolve yeast in water. Add the oil, sugar, baking soda, salt and 2 cups flour. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. On a floured surface, roll dough into a 13-in. circle. Transfer to a greased 12-in. pizza pan. Build up edges slightly.
Grill, covered, over medium heat for 5 minutes. Remove from grill. Combine chicken and barbecue sauce; spread over the crust. Sprinkle with green pepper and cheese. Grill, covered, 5-10 minutes longer or until crust is golden and cheese is melted. Yield: 4 servings.

Originally published as Pizza on the Grill in Country Woman July/August 1997, p31

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