grilled pizza.

grilled pizza | Cody Uncorked.

Happy Tuesday, friends. Today we’re talking pizza and beer. 

We LOVE making pizza on the grill, especially in the summer. It keeps the kitchen cool and can be customized with whatever ingredients you have on hand, grew in your backyard or scored at the farmers market.

It’s also great for dinner parties: just divide the dough and have each person build their own pie before throwing them on the grill. Definitely a fun thing to do over a few beers!

grilled pizza | Cody Uncorked.

This was a cleaning-out-the-fridge kind of pizza – we literally had one or two of each thing and threw it all together. The combination turned out to be absolutely delicious, but don’t be worried if there’s something you don’t want to put on there or if you don’t want to bother with going to the store. 

 I have four tips for making great grilled pizza:

  1. If you’re buying dough or using dough that has been refrigerated, make sure you give it at last 20 minutes on the counter to warm up and rise a bit.
  2. Get your grill hot hot hot: at least 500 degrees for the perfect crust. 
  3. You don’t need a fancy pizza stone – just cook your pizza on a metal pizza pan or even on a piece of parchment.
  4. Use fresh mozzarella and get your pepperoni slices fresh from the deli counter – you’ll be amazed at the difference it makes!
grilled pizza

*these are what I used for the pie in the pictures, but definitely feel free to choose your own!
1 ball pizza dough (check in the bakery of your grocery store – they usually have some refrigerated!)
1/2 cup pizza sauce
8 oz fresh mozzarella, sliced
6 pepperonis, quartered (more if you’re using the pre-packaged kind)
3 pieces of prosciutto, torn
1 red jalapeño, sliced
1/2 white onion, sliced and caramelized
1/2 cup shredded chicken, tossed with jerk seasoning
6 sun-dried tomatoes, sliced thin
6 tablespoons pesto
6 basil leaves, chiffonade

Let your pizza dough sit on the counter for at least 20 minutes. While you’re waiting, prep your ingredients and heat your grill to at least 500 degrees. Roll dough into a 12″ circle, then top with sauce, cheese and next seven ingredients.

Slide pizza on the hot grill and cook for 10 minutes, checking midway through to check your crust. If the bottom is cooking more quickly than the top, turn your heat down a tiny bit and place a cookie sheet underneath your pizza so it can continue to cook.

When your crust is browned and your topping at bubbly, remove your pizza and let it sit for 3-4 minutes before slicing.

Enjoy your slices of cheesy happiness with an ice cold beer and friends. 

grilled pizza | Cody Uncorked.

Don’t burn the roof of your mouth!


signature | Cody Uncorked.