Cooking pizzas on the grill is easy and fun for the whole family.

Martha Stewart Living, May 1999


Recipe Summary

Makes two 10- to 12-inch pizzas


Ingredient Checklist


Instructions Checklist
  • Build a medium-hot fire in an outdoor grill, or set grill pan on stove over medium-high heat. Divide pizza dough in half. Working on a clean baking sheet greased with 1/2 tablespoon olive oil, use your fingers to flatten and stretch the dough into a rough 10-inch circle or rectangle. Let rest a few minutes; then carefully stretch again, as the dough will shrink. The dough should be as thin as possible without tearing.

  • Transfer dough to grill, and cook until bottom side is golden brown and top side starts to bubble, 3 to 5 minutes. quickly turn crust over, and cook about 2 minutes more to ensure that crust cooks through. Turn the crust over again. Scatter half the tomatoes and half the mozzarella on top of the crust; sprinkle with half the parsley. Cover grill, and let cook until toppings are hot and bubbly, 6 to 8 minutes. Remove from grill; slide pizza onto a cutting board. Drizzle with olive oil; season with salt and pepper. Repeat process with remaining dough and toppings. Cut, and serve.

Cook's Notes

Cutting toppings into small pieces helps them to cook faster and more evenly.