Grilled Pizza
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Servings
4
-
Calories
540 kcal
-
Course
Main Course, Others
Grilled Pizza
Report
We LOVE a grilled pizza that feels like summer charred on the Bbq and versatile with toppings. Especially this spicy sausage lamb topping, feta and honey—SO GOOD! The taste and texture of grilled pizza is different than the oven ones, and they’re likewise prepared in a different way. Here’s a tutorial on everything you need to know to make the best pizza on the grill this summer!
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Ingredients
Sausage Ingredients
- 1 lbs ground American lamb
- 1 teaspoon sea salt
- 2 teaspoons black pepper
- 1/4 teaspoon cinnamon
- 1 teaspoons allspice
- 1 teaspoon brown sugar
- 1/4 teaspoon nutmeg
- 2 teaspoons garlic powder
- 2 teaspoons Aleppo pepper
- 1 teaspoon paprika
Pizza Toppings
- 1 cup mozzarella cheese
- 1 cup feta cheese
- 1/2 cup sliced cherry tomatoes
- 1/4 cup oregano leaves fresh
Assemble and Serve
- Homemade pizza dough or store-bought
- Hot honey or honey and 2 teaspoons chilli flakes
- 1/4 cup oregano leaves
Notes
- Make your lamb sausage ahead of time. Either make the sausage links as we do and keep them in the freezer for a happy day. Today we made the ground lamb sausage as it’s the easiest option.
- The ground lamb can still be cooked 3 days in advance and stored in the fridge. This mixture makes great tacos, add it to pasta, rice dishes, salads, bowls and so much more! So make plenty!
- You can use store-bought pizza dough if you’re not into making your own and it works just as well.
- When flattening the dough for the grill, remember that it doesn’t puff up as much as it would in the oven. So avoid super thin dough as it’s harder to top, flip, and grill overall.
- The KEY to perfect pizza on the grill is to cook one side fully at first. The second KEY and skill is to start piling your toppings as soon as you flip the pizza while dropping the heat.
- The lower heat allows time for you to pile the toppings without overcooking the crust in the meantime.
- Ideally the pizza is ready when cheese is melty, but this pizza focuses heavily on feta cheese which doesn’t melt. So our pizza is ready as soon as the crust feels crisp and golden, and the toppings are incorporated.
- While it’s optional, the combo of sweet honey and spicy chilli flakes with the ground lamb and salty feta on charred pizza dough is TO DIE FOR! However feel free to remove the spice if you’re not into spicy foods.
- USDA recommends the following time and temperature parameters: Ground Lamb Internal temperature of 160°F
- Our absolute favorite way is air fryer 350 degrees F for 3 minutes. The pizza comes out fresh, and the crust has a perfect texture.
- While frozen pizza is grilled differently than fresh, it’s still doable. It’s best to grill it at an indirect heat, very low temperature for about 15-20 minutes depending on the size.
- This is the most frequent asked question ever. Lower the heat when the first side of the dough has cooked. When you flip the pizza dough, you can place it on a side that has indirect heat as you pile the toppings. Make sure to cover the lid so the toppings begin to blend and melt.
- No. You need clean and well seasoned or oiled grill grates to grill your pizza. If you’re feeling fancy like we did, pick up one of those perforated grill pans and place it directly on the grill.
- Make your lamb sausage ahead of time. Either make the sausage links as we do and keep them in the freezer for a happy day. Today we made the ground lamb sausage as it’s the easiest option.
- The ground lamb can still be cooked 3 days in advance and stored in the fridge. This mixture makes great tacos, add it to pasta, rice dishes, salads, bowls and so much more! So make plenty!
- You can use store-bought pizza dough if you’re not into making your own and it works just as well.
- When flattening the dough for the grill, remember that it doesn’t puff up as much as it would in the oven. So avoid super thin dough as it’s harder to top, flip, and grill overall.
- The KEY to perfect pizza on the grill is to cook one side fully at first. The second KEY and skill is to start piling your toppings as soon as you flip the pizza while dropping the heat.
- The lower heat allows time for you to pile the toppings without overcooking the crust in the meantime.
- Ideally the pizza is ready when cheese is melty, but this pizza focuses heavily on feta cheese which doesn’t melt. So our pizza is ready as soon as the crust feels crisp and golden, and the toppings are incorporated.
- While it’s optional, the combo of sweet honey and spicy chilli flakes with the ground lamb and salty feta on charred pizza dough is TO DIE FOR! However feel free to remove the spice if you’re not into spicy foods.
- USDA recommends the following time and temperature parameters: Ground Lamb Internal temperature of 160°F
- Our absolute favorite way is air fryer 350 degrees F for 3 minutes. The pizza comes out fresh, and the crust has a perfect texture.
- While frozen pizza is grilled differently than fresh, it’s still doable. It’s best to grill it at an indirect heat, very low temperature for about 15-20 minutes depending on the size.
- This is the most frequent asked question ever. Lower the heat when the first side of the dough has cooked. When you flip the pizza dough, you can place it on a side that has indirect heat as you pile the toppings. Make sure to cover the lid so the toppings begin to blend and melt.
- No. You need clean and well seasoned or oiled grill grates to grill your pizza. If you’re feeling fancy like we did, pick up one of those perforated grill pans and place it directly on the grill.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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