| Level: | Easy |
| Total: | 20 min |
| Prep: | 12 min |
| Cook: | 8 min |
| Yield: | 2 main course or 4 appetizer servings |
Ingredients
- 1 (8-ounce) ball prepared pizza dough (bought fresh from pizzeria or frozen from market)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground pepper
- 1 cup grated Parmesan
- 1/4 teaspoon red pepper flakes, or more to taste
- 1 tablespoon finely chopped fresh oregano leaves
- Fresh basil leaves, for garnish
Instructions
- Heat grill to high. Roll the dough into 2 (10-inch circles). Brush with olive oil and season with salt and pepper. Transfer dough to grill. When bottom side is mostly cooked through, brush with 2 tablespoons olive oil and sprinkle evenly with grated cheese, red pepper flakes, oregano, and salt and pepper. Let cook until dough is cooked through and slightly charred. Remove from grill, garnish with fresh basil, and cut into pieces.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 724 |
| Total Fat | 37 g |
| Saturated Fat | 15 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 37 g |
| Cholesterol | 51 mg |
| Sodium | 1719 mg |
Reviews
Genius
We struggled with a ball of pizza dough from Wegman’s. This rolling out the pizza dough business is not nearly as easy as it is made out to be! LOL!
We took great care to let it come to room temperature (for 1 hour) before we began the process and we were careful to dust all surfaces and the rolling pin with all purpose flour. But the pizza dough would not cooperate! It kept rolling back! What is the secret!
Anyway….we rolled and we rolled. Finally got something that resembled a sting ray shape and went with it. We enjoyed lots of laughs as we rolled and we dusted!
It didn’t look good but it tasted great!
I added sauteed yellow onions and thin slices of red bell pepper to the pizza after it was grilled and the cheese bubbling.
Appreciate any suggestions about technique for rolling out a ball of pizza dough into something resembling a pizza. BTW, I also suggest adding fresh fine diced garlic cloves, salt and pepper and red pepper flakes to the dough after you apply the olive oil and before you apply the cheeses. Good luck!
We took great care to let it come to room temperature (for 1 hour) before we began the process and we were careful to dust all surfaces and the rolling pin with all purpose flour. But the pizza dough would not cooperate! It kept rolling back! What is the secret!
Anyway….we rolled and we rolled. Finally got something that resembled a sting ray shape and went with it. We enjoyed lots of laughs as we rolled and we dusted!
It didn’t look good but it tasted great!
I added sauteed yellow onions and thin slices of red bell pepper to the pizza after it was grilled and the cheese bubbling.
Appreciate any suggestions about technique for rolling out a ball of pizza dough into something resembling a pizza. BTW, I also suggest adding fresh fine diced garlic cloves, salt and pepper and red pepper flakes to the dough after you apply the olive oil and before you apply the cheeses. Good luck!
This was the first thing I have grilled..ever! The recipe was so easy, and the pizza tasted amazing off of the grill. I love how crunchy the crust was, but I’ll add more toppings next time. I also had difficulty with getting it on the grill nice and even but that was probably operator error.
very tasty. Serve with a side salad. Very flexible – top with different veggies – especially kalamata olives! We also had some red sauce for dipping on the side. Thank you!
simple yet tasty 😀 Yum!
My husband and I made this for lunch about a month ago. We added some sliced red onion (1/2 small onion) and chopped kalmata olives (2+ TBSP) and it was AMAZING. We have made this recipe about 4x since and have served it up as an appetizer at a happy hour. Everyone loves it. Thanks Bobby. You never disappoint.
This recipe is a keeper. I made it for a party last night and even though my grill was not working correctly, the pizza was delicious. I had to cook it with the lid down as some burners didn’t work , but everyone gobbled it up. I was worried that the dough would stick to the grate, but not at all.
This recipe is amazingly simple and a great way to start grilling pizza. I have made my own in the oven on a stone for years and since I started grilling pizza no longer do it inside. I’ve used pesto as well as a base sauce and it’s awesome. I also grill both sides of the dough. We like it really crispy. I use capers, tomatoes, olives, every cheese imaginable – the possibilities are endless.
This style of pizza needs a good crust. I used refrigerated Pillsbury pizza dough, and it was too dry for the small amount of topping.
come on bobby. what is this? not a pizza. f for effort