This easy recipe will teach you how to grill pizza! You can use store-bought dough or my quick and easy whole wheat pizza dough. It comes together quickly and looks great on the grill.
– 1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough – 1 cup pizza sauce or pesto – 8 ounces (2 cups) freshly grated low-moisture part-skim mozzarella cheese or goat cheese, crumbled – Toppings of your choice*
Pre-heat the grill to 400–500 degrees Fahrenheit (if your grill doesn't have a temperature gauge, take care!).
Prepare dough through step 5 on floured surface. Brush olive oil on the dough's top. Scoop one round of dough onto a pizza peel (or rimless flat cookie sheet).
Flip the dough carefully onto the preheated grill with the oiled side against the grate. Close the grill and cook the dough for 2–3 minutes until bubbly and lightly cooked.
Scoop the pizza crust back onto the peel, place it on a flat surface, and add toppings: Spread half the sauce on the pizza, leaving 1 inch around the edges, then half the cheese and any toppings.
Return the pizza to the grill, cover, and melt the cheese in 2–4 minutes. Return the pizza to its peel and place it on a flat cutting surface.
Arugula, balsamic reduction and red pepper flakes are shown in photos. Repeat with second pizza. Slice and serve! Pizza leftovers can be refrigerated for 5 days covered.