Grilled Pizza- The Little Shop of Olive Oils

Grilled Pizza


  • 1 lb. pizza dough (homemade or store bought)
  • ½ cup tomato sauce
  • 10 slices pepperoni
  • 1 plum tomato, sliced thin
  • ½ red onion sliced thin
  • 8 oz. fresh mozzarella, sliced into 1/8-inch-thick rounds
  • 6-8 fresh basil leaves
  • 2 Tablespoons grated Parmesan cheese (optional) 
  • 2 Tablespoons Premium Extra Virgin Olive Oil, for grilling and drizzling (separated)


  • Preheat your grill to 425ºF (be sure to clean the grates thoroughly)
  • Place parchment paper on a cutting board or counter and brush with EVOO
  • Add your pizza dough onto the parchment paper and stretch it out into a rectangle or circle until the dough no longer pulls back
  • Transfer your pizza dough to your grill by taking your parchment paper and flipping it upside down so that the dough lands on top of the grates
  • Peel parchment paper off of the dough
  • Close the lid on the grill and let the pizza dough cook for 2-3 minutes until it’s golden brown on the bottom
  • After 2-3 minutes carefully check the underside of the dough using tongs. If the bottom is golden brown, use your tongs to flip your pizza dough
  • Top your pizza with tomato sauce, mozzarella slices, basil leaves, and any of the additional toppings you are using
  • Close the lid on the grill and allow the pizza to cook for 2-3 minutes more until the cheese is melted and the underside is golden brown
  • Once the pizza is nice and golden brown and the cheese is melted to your liking, slide your pizza onto a cutting board with your tongs
  • Allow pizza to cool for 5-10 minutes before cutting
  • Drizzle with remaining EVOO
  • Sprinkle with parmesan cheese (optional), cut into slices, and serve!
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