If you’ve never made pizza on your grill this is a challenge you need to accept!! It takes a little practice, but here are the tricks I have learned over the years.
- Make sure to oil your dough with olive oil on both sides- this prevents sticking to the grill
- DO NOT make your pizzas before putting them on the grill- they will be doughy. Instead, you put just the dough on the grill, cook it and then after you flip it once you add all the sauce, cheese, & toppings on the cooked side. This way the other side cooks at the same time the toppings do.
- Cook the dough on LOW. This is one of those foods where it may seem like it takes a long time to cook the first side, but the time will fly once you flip them and top them with everything.
- Rhodes roll dough- defrosted & raised a little
- Spaghetti sauce
- Pepperoni or other toppings of choice
- Olive oil
- Italian seasoning
- Garlic Salt
Turn your grill on low.
Mix together the olive oil, Italian seasoning and garlic salt
Stretch the rhodes dough into personal pizza sizes, you can make larger ones but they are a little harder to manage on the grill. We usually have 2-3 people prepping/stretching the dough while one puts them on the grill.
Before putting the dough on the grill brush the bottom side with the olive oil mixture. Then lay that side down and brush the top with the oil as well.
Once all the dough is placed on the grill, close the lid and let the dough cook on the bottom side. Once the dough becomes cooked- you can tell because it will become stiff and you will be able to flip the entire mini pizza easily and you will see the grill marks.
Once you flip the pizza, add the sauce & toppings then close the grill lid again. (sometimes the pizzas will cook in different stages)
The pizzas will be done when the cheese is melted and the bottom side is cooked.
*you can make your own pizza sauce, homemade dough, etc. This recipe is more about the technique than the ingredients. It's flexible and tastes delicious!