Pizza on the barbecue

    1 hour

    The heat of a hot barbecue is perfect for making pizza, coming in a close second to an Italian pizza oven! Make an incredible pizza at home using your favourite toppings. Don't be tempted to overload the pizza - it'll cook better with less toppings.

    443 people made this

    Makes: 2 large pizzas

    • For the pizza base
    • 7g dried active baking yeast
    • 240ml warm water (45 degrees C)
    • 1 pinch caster sugar
    • 2 teaspoons salt
    • 1 tablespoon olive oil
    • 400g plain flour
    • 2 cloves garlic, minced
    • 1 tablespoon chopped fresh basil
    • For the barbecue
    • 120ml olive oil
    • 1 teaspoon minced garlic
    • Toppings
    • 4 tablespoons passata
    • 180g chopped tomatoes
    • 4 tablespoons sliced black olives
    • 4 tablespoons chopped roasted red peppers
    • 225g grated mozzarella cheese
    • 4 tablespoons chopped fresh basil

    Prep:45min  ›  Cook:15min  ›  Ready in:1hr 

    1. In a bowl, dissolve yeast in warm water and mix in sugar. Allow to sit for 10 minutes or until frothy. Mix in the salt, 1 tablespoon olive oil and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl and cover with a damp cloth. Set aside to rise until doubled, about 1 hour.
    2. Punch dough down and knead in 2 cloves minced garlic and 1 tablespoon basil. Set aside to rise for 1 more hour, or until doubled again.
    3. Preheat barbecue for high heat.
    4. Heat 120ml olive oil with 1 teaspoon minced garlic for 30 seconds in the microwave. Set aside.
    5. Punch down dough and divide in half. Form each half into an oblong shape about 1cm thick.
    6. Brush barbecue cooking grate with garlic flavoured olive oil. Carefully place one piece of dough on hot barbecue. The dough will begin to puff almost immediately. When the bottom has lightly browned, turn the dough over using two spatulas. Working quickly, brush with garlic-flavoured olive oil and then cover with 2 tablespoons of the passata. Arrange half of the tomatoes, olives and roasted red peppers over base. Sprinkle with half of the cheese and basil. Close the lid and cook until the cheese melts.
    7. Remove from barbecue and set aside to cool for a few minutes while you prepare the second pizza the same way.

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    Reviews in English (352)


    What a great technique! I loved it!! Way better than the pizzas I made in my oven, and you don't even need a pizza stone. The crust is really crusty :-) I rolled out the dough thinner than what is said here, for me 1/2 cm worked great. I added thinly sliced tomatoes and mozzarella and a sprinkle of chopped fresh basil.  -  17 Aug 2015


    I had heard of grilled pizza but was afraid to try it. It's quite a production, that after 4 times in 4 weeks, we've got down to a science. The first time he made it he burnt most of the crusts. It definitely helps to have two people working together. I didn't make the crust. I used frozen dough balls from Sams Club thawed, cut in half, and rolled out thin to fit the grill shape. 2 dough balls will give you 4 nice sized pizzas. I also precooked the toppings because you can't let it on long enough to cook them. I use finely shredded cheese because it melts faster. Ragu pizza sauce tastes great. He sprays the grill with a little pam before putting crust on. Husband said we'll never go back to baking them in the oven, even during the winter. You've got to try this one!  -  19 Aug 2005  (Review from Allrecipes US | Canada)


    We have been making this pizza on our gas grill since last summer and have not cooked one in the oven since! Even though it's winter. My husband just rolls up the garage door and cooks! For those that had trouble, keep working at it. Grill med. hot, put the dough on a sheet of aluminum foil dusted with flour so two people can flip it right on the grill. Slick. I have been baking home made breads and pizza dough for over 30 years so maybe that is why I had no trouble. I don't know but what I do know is we LOVE THIS PIZZA! thanks for this keeper!  -  27 Jan 2003  (Review from Allrecipes US | Canada)