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Grilled Cheese Pizza

This simple grilled pizza will become a staple during grilling season. Serve it as dinner or slice it into small pieces as an appetizer.


Grilled Pizza Dough Recipe (or use a frozen pizza crust)

2 Tbl Olive Oil

1 Tbl Garlic Powder (optional)

1 Tbl Red Pepper Flakes (optional)

1/4-1/2 cup Tomato Sauce

2 cup shredded Mozzarella and Cheddar Cheese


Preheat grill to 500 degrees Fahrenheit.

Stretch or roll out the dough on a cornmeal-dusted pizza peel or the back of a baking sheet. Make sure it can slide around.

Slide the dough onto the hot grill. Leave for 5-7 minutes checking to ensure the bottom is not burned. Move the crust around if necessary.

Flip the pizza once the bottom is sufficiently cooked with grill marks. It should be firm to move around. The sides should be baked and the top dry. Cook for another 5 minutes on that side, again until fully browned and with grill marks.

Flip the crust, and brush the side facing up with olive oil all the way to the edges. Sprinkle with garlic powder and red pepper flakes if using. Add 1/2 of the cheese.

Dot the crust with the sauce and spread it around. Do not be tempted to add more sauce. It will make the pizza soggy.

Sprinkle the remaining cheese over the top of the pizza.

Close the grill and bake for 3-4 minutes until the cheese is melted.

Remove from the grill and serve.


Grills will vary in how hot they get. Make sure to monitor your pizza crust while grilling to ensure it does not burn.

If you are going to add additional toppings, make sure they are pre-cooked. This reduces the time on the grill and ensures the pizza doesn't get soggy.

I also like to spread a bit of the sauce on the outer edges of the crust. If you do too, increase the amount of sauce by a couple of tablespoons.

As you can tell, I don't mind a rustic pizza form. If you prefer more of a round pizza, make sure your peel or baking sheet is well dusted with cornmeal. Also, it may take a bit of practice.

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About Me

Hi!  I'm Jen

Cooking is a passion passed down from both of my grandmothers to my mother and then to my sister and me.  

Throughout my career, I was always drawn back to food.  I've learned from experienced chefs, apprenticed with professional bakers, and tasted coffee with international experts.

Today I'm sharing those experiences with you.

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