Grilled Margherita Pizza
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If you’re craving gourmet flavor without the fuss, this Quick Grilled Margherita Pizza is your new go-to. With just five simple ingredients, you can create a restaurant-worthy pizza right on your grill—perfect for summer nights, backyard gatherings, or a speedy weeknight dinner. It’s quick, easy, and endlessly customizable, so once you master the technique, feel free to swap in your favorite toppings for a personalized twist.
To keep things simple, I start with a tube of Pillsbury pizza dough—no kneading, no rising, just roll and go. Of course, if you’re feeling ambitious, homemade dough works beautifully too. For the sauce, I usually reach for a jar of marinara, but pizza sauce is a great option if you prefer a more concentrated flavor. And if you love making your own sauce from scratch, go for it! This recipe is flexible enough to meet you wherever you are on the effort scale.
Now let’s talk about the stars of the show: fresh mozzarella and fresh basil. These two ingredients are non-negotiable when it comes to authentic Margherita flavor. Regular shredded mozzarella or dried basil just won’t deliver the same creamy texture and vibrant aroma. The fresh basil adds a peppery brightness, while the mozzarella melts into dreamy pools of goodness—together, they make this pizza sing.
Ingredients for Grilled Margherita Pizza
- PILLSBURY PIZZA DOUGH
- EXTRA-VIRGIN OLIVE OIL
- MARINARA SAUCE
- FRESH MOZZARELLA CHEESE
- FRESH BASIL LEAVES
Instructions for Grilled Margherita Pizza
Start by opening a tube of refrigerated pizza dough and unrolling it onto a large piece of aluminum foil or piece of parchment paper. Gently press the dough to flatten and shape it evenly—it doesn’t need to be perfect, just roughly rectangular or oval.
Brush the surface with olive oil, then carefully transfer the dough, oil-side down, onto a hot grill grates on a grill preheated to high. Use tongs to help position it, and peel off the foil once it’s safely on the grates.
Quickly brush the top side of the dough with a little more olive oil. Close the grill lid and cook for about 2 minutes, or until the bottom is lightly browned, crisp, and has grill marks.
Using tongs, flip the pizza crust over and add your toppings: spread a thin layer of marinara or pizza sauce, arrange slices of fresh mozzarella, and scatter torn fresh basil leaves on top. Continue grilling until the crust is golden and the cheese is melted and bubbly—about 2-3 minutes depending on your grill.
Remove the pizza from the grill with tongs or carefully slide it onto a baking sheet to serve. Slice and enjoy your crispy, gooey, garden-fresh masterpiece!
Frequently Asked Questions
Do I need a pizza stone to grill pizza?
Nope! This recipe is designed for direct grilling. Just brush the dough with olive oil and place it directly on the grates—no stone required.
How do I keep the dough from sticking to the grill?
Brush both sides of the dough with olive oil and make sure your grill is preheated to high heat. This helps create a crisp crust and prevents sticking.
Can I use regular shredded mozzarella instead of fresh?
You can, but for authentic Margherita flavor, fresh mozzarella is a must. It melts into creamy pools and pairs beautifully with the basil and sauce.
What kind of sauce should I use?
You can use bottled marinara, pizza sauce, or even make your own. Just keep it light—too much sauce can make the crust soggy.
Can I add other toppings?
Definitely! While fresh basil and mozzarella are classic, feel free to add heirloom tomatoes, balsamic drizzle, or even grilled veggies for a twist.
Can I make this indoors?
Yes! Use a grill pan or bake in a hot oven (450°F) on a pizza stone or baking sheet. You’ll miss the smoky flavor, but it’ll still be delicious.
FOR MORE RECIPES LIKE THIS, TRY:
Grilled Margherita Pizza
Real Mom Kitchen
Equipment
Ingredients
- 13.8 oz can Pillsbury pizza dough
- 1 Tbsp olive oil
- ½ cup marinara sauce
- 8 oz fresh mozzarella sliced
- 10 fresh basil leaves chiffonade (stack leaves together and roll like a burrito and dice)
Instructions
- Open your pizza dough and unroll it on a piece of aluminum foil. Press the dough slightly to flatten it out.
- Brush the dough with olive oil. Place the dough oil side down on a grill preheated to high and peel off the foil.
- Brush the other side of the dough with olive oil.
- Grill for about 2 minutes. Then, using tongs, turn the crust over.
- Top the dough with marinara, fresh mozzarella, and basil. Grill until the bottom is golden and the cheese has melted. Use a set of tongs to remove pizza, or use one set of tongs and slide onto a baking sheet.
