Sandra This Bobby Flay Grilled Pizza Recipe is a smoky and crispy recipe, which uses fresh pizza dough and your favorite toppings. It’s a fun summer dinner option, ready in about 30 minutes.
Bobby Flay Grilled Pizza Recipe Ingredients
- Pizza dough homemade (my recipe makes 2 large pizzas and could be halved, or store-bought
- 2 Tablespoons olive oil
- Pizza sauce , 5-minute pizza sauce, white garlic sauce, BBQ sauce, alfredo sauce
- Desired Toppings: cheese, pepperoni, meat, veggies, etc
How To Make Bobby Flay Grilled Pizza Recipe
- Preheat the grill: Ensure your grill grates are scrubbed clean and lightly oiled to prevent sticking. Preheat the grill to 220°C (425°F), setting it to medium-high heat.
- Divide and shape the dough: Divide the pizza dough into 5-8 portions, depending on how large and thick you’d like each individual pizza to be. Stretch or roll the dough into your preferred shape and thickness, then place each portion onto a piece of parchment paper for easy transport.
- Brush with oil: Generously brush the top side of each dough portion with olive oil. This oil will prevent sticking when it hits the grill grates.
- Grill the dough (first side): Carefully pick up the dough (using the parchment) and flip it onto the hot grill, oil side down. Immediately peel off and remove the parchment paper. Cover the grill and cook for 2-3 minutes, or until the bottom has distinct grill marks and turns golden brown.
- Flip and top: Remove the dough from the grill and flip it onto a plate or baking sheet so the grilled side is facing up. Quickly add your choice of sauce and toppings to this cooked side.
- Grill the second side: Reduce the grill heat slightly or move the pizzas to a cooler zone. Slide the topped pizzas back onto the grill to cook the raw bottom side for another 3-5 minutes. Cover the grill to help the cheese melt. Cook until the bottom crust is golden brown and crispy.
Recipe Tips
- Mise en place is crucial: Grilling pizza happens very fast. Have all your sauce, cheese, and toppings chopped and ready in bowls right next to the grill before you put the dough on. You won’t have time to chop veggies once the dough is cooking.
- Why grill pizza: A grill mimics the intense heat of a wood-fired brick oven better than a home oven can. This results in a crust that is crispy on the outside, chewy on the inside, and has a delicious charred flavor.
- Don’t overload the toppings: Heavy toppings make it difficult to slide the pizza back onto the grill and can prevent the crust from cooking through. Keep the layers light.
- Room temperature dough: Let your dough sit at room temperature for 30 minutes before stretching. Cold dough is elastic and will snap back, making it hard to shape.
What To Serve With Bobby Flay Grilled Pizza
Grilled pizza is a casual meal that pairs well with fresh, light sides.
- Arugula salad with lemon vinaigrette
- Grilled chicken wings
- Caprese salad skewers
- Cold beer or sparkling lemonade
How To Store Bobby Flay Grilled Pizza Recipe
- Refrigerate: Store leftover slices in an airtight container or wrapped in foil in the refrigerator for up to 3 days.
- Reheat: To keep the crust crispy, reheat the pizza in a skillet on the stovetop over medium heat, or place it back on a hot grill or in a 400°F oven for 5 minutes. Do not microwave, as the crust will become rubbery.
- Freeze: You can freeze cooked pizza slices. Wrap them individually in plastic wrap and freeze for up to 2 months.
Bobby Flay Grilled Pizza Recipe Nutrition Facts
- Calories: 350
- Total Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 600mg
- Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugar: 3g
- Protein: 14g
Nutrition information is estimated per personal pizza and varies significantly based on dough size and toppings used.
FAQs
Gas or charcoal grill?
You can use either. Charcoal adds more smoky flavor, but gas offers easier temperature control. If using charcoal, build a two-zone fire so you can move the pizza to the cooler side if the crust burns before the cheese melts.
Why did my dough stick to the grill?
The dough usually sticks if the grill grates weren’t clean, or if the dough wasn’t oiled enough. Make sure to brush the dough generously with oil before flipping it onto the grates.
Can I use parchment paper on the grill?
No, do not leave parchment paper on the grill. It will burn at these temperatures. Only use it to transfer the dough to the grill, then peel it off immediately.
Try More Recipes:
- Bobby Flay Chicken Parmesan Recipe
- Bobby Flay Chicken Chili Recipe
- Bobby Flay Chicken Pot Pie Recipe
Bobby Flay Grilled Pizza Recipe
Description
This Bobby Flay Grilled Pizza Recipe brings the pizzeria to your backyard, creating individual pizzas with a smoky, charred crust and melted toppings in minutes.
Ingredients
Instructions
- Preheat grill to medium-high heat (425°F / 220°C) and oil the grates.
- Divide dough into 5-8 portions and stretch into thin rounds. Place on parchment paper squares.
- Brush the top of each dough round with olive oil.
- Flip dough onto the grill, oil-side down; peel off parchment.
- Grill covered for 2-3 minutes until top bubbles and bottom is charred.
- Remove dough, flip over (grilled side up), and add sauce and toppings.
- Return to grill, cover, and cook for 3-5 minutes until cheese melts and bottom is crisp.
- Remove from grill, let rest for a moment, slice, and serve.
Notes
- Toppings: Pre-cook raw meats (like sausage or bacon) before adding them to the pizza, as the grilling time is too short to cook them through.
- Temperature: If the bottom is burning but the cheese isn’t melted, close the lid and turn the heat down (or move to a cooler zone).
- Oil: Be generous with the olive oil on the dough; it fries the crust and prevents sticking.
Bobby Flay Grilled Pizza Recipe
