Name: Grilled Pizza
Total time: 110 min
Yield: 4 servings
Cuisine: italian-american
Ingredients: 2 cup all-purpose flour; 1 tsp instant yeast; 1 tsp sugar; 1 tsp salt; 3/4 cup warm water; 3 tbsp olive oil; 1 can canned crushed tomatoes; 2 clove garlic; 1 tsp dried oregano; 1 pinch red pepper flakes; 8 oz mozzarella cheese; 1/4 cup parmesan cheese; 1 bunch fresh basil; to taste black pepper

← Recipes · Weeknight · Grilled Pizza

560 cal24g protein66g carbs21g fat880mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch110 min activeShortcut35 min active

Everyday 25nothing beyond the everyday cabinet

Same dinner, two honest roads — pick tonight's. Ingredients, steps, and your grocery list follow whichever you choose.

Grilled Pizza

Nº 121 · No ratings yet

Cooked this? Members rate their week in about ten seconds →

Weeknight110 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

+ Add to my week♥ Favorite

↗ Share⎙ Print

Ingredients

Everything here is checked because you'll need it — uncheck anything you already have.

all-purpose flourplus more for dusting2 cups

instant yeast1 tsp

sugar1 tsp

saltfor the dough1 tsp

warm water3/4 cups

olive oildivided3 tbsp

canned crushed tomatoes14 oz1 can

garlicminced2 cloves

dried oregano1 tsp

red pepper flakes1 pinch

mozzarella cheeseshredded8 oz

parmesan cheesegrated1/4 cups

fresh basiltorn, for finishing1 bunch

black pepperto taste

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Stir the yeast, sugar, and warm water together in a bowl and let it sit 5 minutes until foamy.

2Add the flour, salt, and 1 tbsp olive oil. Mix until a shaggy dough forms, then knead 6 minutes until smooth. Cover and let rise 1 hour until doubled.

3While the dough rises, warm 1 tbsp olive oil in a saucepan over medium heat. Cook the garlic 1 minute, then add the crushed tomatoes, oregano, red pepper flakes, and a pinch of salt. Simmer 15 minutes until thickened, then cool slightly.

4Heat the grill to medium-high, about 450 F. Divide the dough into 4 balls and let them rest 10 minutes.

5Stretch each ball into a thin 10-inch oval on a floured surface. Brush the top with the remaining olive oil.

6Grill the dough oiled side down for 2 to 3 minutes, until marked and puffed. Brush the top side with oil and flip.

7Quickly spread sauce over each crust, then add mozzarella and a sprinkle of parmesan. Close the lid and cook 3 to 4 minutes until the cheese melts and the bottom is crisp.

8Finish with torn basil, black pepper, and a drizzle of olive oil before slicing.