Fall is officially here, but it’s no excuse not to enjoy the cooler (and more enjoyable!) outdoor nights on the patio with friends and family! The perfect way to do that, imo, is by hosting an outdoor grilled pizza night! If you’ve never grilled pizza on the barbecue before, your life is about to be changed forever! I’ll never go back now that I now how easy it is to make and how delicious it is. (THE CRUST YOU GUYS…OMG…TO DIE FOR). I’m sharing a few tips to make your own grilled bbq pizzas, plus some delish and easy pizza recipes, the perfect cocktail to make for a crowd, and a fun way to make dessert on the grill too!
The idea of making outdoor grilled pizza may seem intimidating, but it’s actually SO easy and doesn’t require any fancy pizza stones, grills, or utensils. The high heat from any normal bbq grill gives the crust the perfect chewy and crispy consistency that you typically only find in pizza parlors using those fun wood fired pizza ovens. But, you don’t need one! You can achieve that same result with your backyard bbq.
The biggest secret to the perfect outdoor grilled pizza is being prepared. Having your ingredients prepped and ready in advance will save you stress and time. When making grilled pizza you actually top the crust with the ingredients after it’s already been crisped on the grill for a bit.
To start, heat your grill to a high heat. Between 500-550 degrees works well for me. You’ll want your dough over direct heat, so plan to use your burners accordingly.
While the grill is heating up, prep your pizza dough. I chose to use a store bought dough to make my outdoor grilled pizza night more simple, but you can use homemade dough as well. Roll or stretch it out into a thin circle or circle-like shape. Don’t get too hung up on the shape of your finished pizza dough. Mine always look “circle-esque.” Plus, after adding all the toppings, they look really pretty and delicious regardless!
Brush your dough with olive oil. (This is the side that you’ll place down on the grill).
Lift the top off of your grill and lay your pizza dough directly onto the grill with the olive oil side down. Brush the top of the dough with more olive oil and allow the dough to cook for about 3-4 minutes, depending on the heat of your grill. Use a spatula or tongs to check the bottom of your dough after a couple of minutes. Flip the dough onto the other side and quickly add your toppings. Keep the layers thin or the pizza will have a hard time cooking through and allowing all of that yummy cheese to melt!
Once your toppings are added, close the lid and allow the pizza to cook for another 3-5 minutes. If the pizza starts to burn or get too crispy, remove it from the direct heat or turn the grill heat down.
Remove the pizza from the grill when the cheeses and toppings are heated through and melted. Slice and serve!
Keep in mind that each grill varies and is different. After your first pizza, you’ll get a better idea of how long yours will take to cook through. Keep an eye on the dough and you’ll be safe!
You can use any combination of ingredients you like and can even have your guests customize their own!
I chose to serve three different (and SUPER yummy!) combinations at my gathering. Grilled peaches, oven roasted mushrooms, and one I’m calling “The CLT”, just to get your tastebuds watering a little bit. And don’t worry, I’m sharing them all below!
Pesto Chicken and Grilled Peach Pizza –
It doesn’t get much better than fresh peach season, until you add those fresh peaches onto a pizza and drizzle a homemade balsamic glaze on top!
To make the balsamic glaze, add 1/2 cup of balsamic to a small sauce pan. Cook over medium heat until it reduces to about 1/3 cup (about 5-7 minutes). Set aside.
Spray your grill with cooking spay to prevent the fruit from sticking.
Slice up some fresh peaches and add them directly to the grill top to cook. Cook them until just done and then flip.
Grill some sliced chicken and set aside.
Grill your pizza dough until barely crisp.
Flip the dough and add pesto (homemade or store bought), goat cheese crumbles, grilled chicken, grilled peaches, and fresh mozzarella to the other side.
Allow the pizza to cook until crispy and the cheese has melted.
Drizzle with the balsamic reduction. Slice and serve.
Roasted Mushroom and Shallot Pizza –
This pizza requires a little bit of mushroom prep work, but the outcome is so delicious that it’s worth it.
Set an oven to 425 degrees.
In a large bowl, mix together 8 oz. white, whole button mushrooms, cut into quarters, 1 small sliced shallot bulb, 2 tbsp. olive oil, and 1 tsp. Italian seasoning. Spread onto a cookie sheet and roast for 10 minutes. Check every few minutes until they reach your desired brown/doneness level. Remove from the oven and salt to taste. Set aside.
Grill your pizza dough until barely crisp.
Flip the dough and then top with a white sauce (I used store bought alfredo to keep things easy, but homemade works too), sliced salami, fresh mozzarella slices, and the oven roasted mushrooms.
Allow the pizza to cook until crisp and the cheese has melted.
Cut into slices and serve.
The “CLT” Pizza –
I’m calling this next pizza a “CLT”. It’s full of fresh greens, gooey cheeses, and topped with fresh tomatoes.
For this guy, grill your pizza dough until just crispy. Flip and then top your crust with olive oil, salt, thyme, oregano, and 1/2 cup of robiola cheese. Grill for 1-2 minutes, then add 4 ounces of ricotta and bocconini. Allow the pizza to cook until crisp.
In a bowl, toss some fresh arugula, cherry tomatoes, olive oil, salt, and pepper together.
Pile on top of the crust after grilling. Cut into slices and serve.
Easy Sangria Recipe –
IMO, pizza and sangria go hand in hand, so for this outdoor grilled pizza night I wanted to serve a cocktail that was easy to make, great for a crowd, and also delicious. This sangria recipe is more traditional, but you can easily adapt it to your own specific tastes by switching out the fruit, sugar, and liquor used.
Here’s what you’ll need to make your own:
- 750 ml. Bottle Red Wine
- 3/4 Cup Orange Juice
- 1/2 Cup Brandy
- 1/2 Apple, cored and cut into cubes
- 1/2 Orange, Sliced into pieces
- 2 Tbsp. Sugar
In a large pitcher add the sugar, apples, and oranges and muddle for about 30-45 seconds, to really loosen up the fruit juices.
Add the brandy and orange juice and muddle again for another 30-45 seconds.
Add the red wine and stir well.
Top with ice and fresh fruit segments.
Grilled Honey Berry Shortbread for Dessert –
This dessert idea is a fave of mine because it’s delish, but also pairs perfectly with an outdoor grilled pizza night because you’ll be using the grill again! This dessert would also be amazing with fresh peaches too!
Here’s what you’ll need to make your own:
- Pound Cake, Sliced
- Cooking Spray
- Fresh Berries
- Honey
- Vanilla Ice Cream (Or Whipped Cream)
*The quantities for the ingredients will vary depending on how many guests you’ll be serving, but plan on one slice of pound cake per person, a large scoop of ice cream or whipped cream per person, and enough fresh berries to cover each slice*
Begin by spraying your grill with cooking spray. This will prevent your pound cake from sticking.
Place each slice of cake on a hot grill and allow to “bake” for about 2 minutes. Watch the slices carefully to prevent burning. You want some pretty grill marks on them and a slightly crispy texture.
Flip so that both sides are toasted.
Remove from the grill and top with a scoop of ice cream and fresh berries.
Drizzle the finished cake with honey and serve!
When planning a fall gathering, take advantage of those perfectly crisp evenings, get friends and family together, and host an outdoor grilled pizza night. It’s easy to do, so much fun, and hello…PIZZA!
