Let’s be honest. Pizza is one of those things that makes everything better. Long day? Pizza. Need a win? Pizza. Accidentally skipped lunch and ended up eating cereal for dinner? Again—pizza.
But what if I told you that grilled pizza is actually one of the easiest, most satisfying meals you can make… and you don’t even need a fancy oven or pizza stone? Yep. You just need a grill, a few ingredients, and maybe a little confidence (which I promise will show up right around the time your crust starts getting those crispy grill marks).
This recipe is one of my favorites because it feels like something out of a cozy outdoor bistro, but it’s low-effort and ridiculously delicious. The crust gets that smoky char, the mozzarella melts into gooey pockets, the tomatoes burst with flavor, and the basil brings it all together like some kind of magic herb.
Let’s make it happen.
What You’ll Need
We’re not complicating things here. You probably already have half this stuff in your kitchen. And if you don’t, it’s all easy to find.
Ingredients
| Ingredient | Notes |
|---|---|
| 1 lb fresh pizza dough | Store-bought or homemade, just let it rest at room temp |
| 6–8 oz fresh mozzarella | Tear it into pieces – rustic and beautiful |
| 10 oz cherry or grape tomatoes | Halved or quartered, whatever feels good |
| 1 clove garlic | Minced for a little zing |
| 1 cup fresh basil | Torn, not chopped – trust me, it makes a difference |
| ⅔ cup black olives | Sliced – optional but highly recommended |
| Olive oil | For brushing and tossing |
| Pinch of kosher salt | Helps the tomatoes shine |
That’s it. Simple, fresh, and balanced. And honestly, you could stop here and it’d already be amazing.
Tools You’ll Need
You don’t need a wood-fired oven or some intimidating backyard setup. These tools will get the job done just fine.
- Gas or charcoal grill
- Tongs
- Cutting board and knife
- Large bowl and colander or strainer
- Measuring cups and spoons (or just your best guess, honestly)
- Baking sheet or flat surface for transferring the dough
- Spatula or pizza peel (an upside-down sheet pan works too)
If you’ve got these, you’re ready.
A Quick Note on Tomatoes
Here’s the thing no one tells you until it’s too late: tomatoes are juicy. Like, really juicy. Which is great in theory, but not when that juice soaks into your perfect crust and turns it into a soggy mess.
The fix is easy. Just toss your chopped tomatoes in a colander with a pinch of salt and let them hang out for 5 to 10 minutes. The salt pulls the excess moisture out, and what’s left behind is pure tomato flavor that actually holds its own on your pizza.
Now toss those tomatoes with the garlic, basil, olives, and a little drizzle of olive oil. Give it a taste. If you don’t want to eat the entire bowl before the pizza’s even ready, I’ll be shocked.
Pro Tips (So You Don’t Learn the Hard Way)
Let your dough rest. If it’s cold, it’s going to be tight and springy. Letting it sit at room temp for an hour makes it way easier to stretch. Think of it like waking up slowly instead of getting yanked out of bed.
Don’t stress the shape. No one cares if your pizza is perfectly round. Imperfect is homemade. Imperfect is charming. Go for flavor, not geometry.
Brush everything with oil. Your dough, your grill grates, your tray—just do it. It keeps things from sticking and adds a little golden crispiness.
Grill the crust before topping. This is key. Get one side nice and toasty, flip it, grill the second side, then move it to a tray to add the cheese. It prevents burning and gives you way more control.
Top it at the end. The tomato mixture? Save it for last. It doesn’t need to cook—it just needs to sit beautifully on your hot, melty mozzarella.
Substitutions and Variations
| Option | Why It Works |
|---|---|
| Vegan mozzarella | Still creamy, totally dairy-free |
| Gluten-free dough | Many stores carry great options now |
| Add grilled chicken or prosciutto | Boosts flavor and protein |
| Swap basil for arugula | Peppery and fresh, especially if basil’s not your thing |
| Drizzle with balsamic glaze | Sweet, tangy, and kind of addictive |
Feel free to play around. This recipe is more of a vibe than a rulebook.
Can You Make Anything Ahead?
Absolutely. The tomato topping can be prepped a few hours before and stored in the fridge. Just drain off any extra juice before using. And if you’re using store-bought dough, take it out of the fridge ahead of time so it’s soft and stretchy when you’re ready to roll.
How to Make Easy Grilled Pizza with Tomato and Mozzarella
- Let the dough rest. About an hour at room temperature should do it. This makes it easier to stretch and shape.
- Salt and drain the tomatoes. Toss the cut tomatoes with a pinch of salt in a colander and let them drain for 5 to 10 minutes. Then transfer to a bowl and mix with the basil, garlic, olives, and olive oil.
- Shape the dough. Divide it into two or four portions and stretch into rough rounds or ovals. Don’t overthink this part.
- Preheat your grill. You want it hot—around 450°F. Brush the grates with oil so nothing sticks.
- Grill the dough. Brush one side with olive oil, place it on the grill oiled-side down, and close the lid. Grill for about 2 minutes until you see char marks. Flip it, oil the other side, and grill for another 2 minutes.
- Add cheese and melt. Transfer the crusts to a baking sheet, top with mozzarella, and return to the grill (but not directly on the flame) until the cheese melts, about 2 to 3 minutes.
- Finish with the tomato topping. Spoon that delicious, fresh mix over the hot cheese. Add extra basil if you’re feeling it.
- Slice and eat. Immediately. With your hands. Maybe while standing over the counter. It’s that kind of recipe.
Nutritional Breakdown (Because I Know Some of You Are Curious)
| Per serving (1 personal pizza) | Amount |
|---|---|
| Calories | ~375–400 |
| Protein | ~15g |
| Carbs | ~35–40g |
| Fat | ~18g |
| Fiber | ~3–4g |
This one’s balanced. It’s not a cheat meal. It’s not a diet meal. It’s a normal, joyful, real meal.
Storing Leftovers
If you somehow don’t finish this in one sitting (I’m impressed), here’s how to keep it tasty.
Fridge: Store in an airtight container for up to 3 days. Reheat in a skillet or oven to keep the crust crispy.
Freezer: Wrap individual slices in foil and store in a freezer bag. Reheat at 375°F straight from frozen.
Microwave: You can… but it’ll get soft and sad. Go with the oven or pan method if you can.
FAQs That Might Pop Into Your Head
Do I need a pizza stone?
Nope. Your grill gives you the same effect, if not better.
Can I use pre-made crusts?
You can, but grilling fresh dough gives you a better flavor and texture. Still, no judgment.
Is this recipe kid-friendly?
Yes. Let them help stretch the dough or sprinkle cheese. Just keep little hands away from the grill.
Can I use sliced tomatoes instead of cherry or grape?
Sure. Just make sure you remove the seeds and excess juice so it doesn’t get watery.
Can I make this indoors?
You can use a grill pan or a very hot cast-iron skillet. It won’t have the same smoky char, but it’ll still be delicious.
Wrap Up
Grilled pizza sounds fancy, but once you try it, you’ll see just how easy and fun it really is. It’s casual, it’s customizable, and it’s one of those meals that makes you feel like a pro in the kitchen—or backyard.
So go ahead, fire up that grill, roll out some dough, and let the smell of bubbling mozzarella and charred crust remind you why cooking doesn’t have to be complicated to be special.
If you try this, I’d love to hear how it went. Did you add something wild? Did it become your new favorite summer meal? Leave a comment below and let’s talk pizza.
Because honestly, there’s no wrong way to do it. Just your way.
