Pizza on the Grill Recipe
Pizza on the Grill Recipe photo by Taste of Home
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Pizza on the Grill Recipe

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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
TOTAL TIME: Prep: 30 min. + resting Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. + resting Grill: 10 min.
MAKES: 4 servings


  • 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
  • 2 cups cubed cooked chicken
  • 1/2 to 3/4 cup barbecue sauce
  • 1/2 cup julienned green pepper
  • 2 cups (8 ounces) shredded Monterey Jack cheese

Nutritional Facts

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


  1. 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.
  2. 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.
  3. 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

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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lbroadh2o User ID: 7201056 45616
Reviewed Jun. 12, 2013

"This pizza had a great taste. I did use a pouch mix crust to save time. Looking forward to trying this crust recipe in the future. I also substituted onions for the green peppers. I used not quite 3/4 cup of BBQ sauce and thought it was a little too much. The next time I would use the 1/2 cup."

blackpearls User ID: 2726044 75790
Reviewed Sep. 24, 2012

"I have made this recipe so many times I have lost is t-h-a-t good! I also make it in the oven. Set to 350 degrees. I saute my onions and peppers in a little olive oil before adding on top and my BBQ is 1/2 bulls eye original and 1/2 Heinz 57. Combo that with a good cojack cheese...MMMMMMM. Love this crust. Very different and everyone loves it. I also cook it on a pizza stone with parchment paper underneath, par cooking it for 6 minutes before adding toppings. If you love BBQ chicken, you will enjoy this."

bygrace7 User ID: 6178302 75788
Reviewed May. 25, 2012

"Our first grilled pizza! Very easy to prepare and the crust was delicous. This receipe will be used over and over again this summer."

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