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Crispy Grilled Italian Pizza

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  • Prep 10 min
  • Total 25 min
  • Ingredients 8
  • Servings 4
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This pizza has reached the cheesy extreme, with extra gooeyness from the grill.
By Arlene Cummings
Updated May 17, 2011
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  • 1
    Heat gas or charcoal grill. Cut 12x8-inch sheet of heavy-duty foil; spray with cooking spray.
  • 2
    Unroll dough; place on sprayed foil. Starting at center, press out dough with hands to form 13x9-inch rectangle. Brush dough with 1 teaspoon of the olive oil.
  • 3
    Carefully brush canola oil on grill rack. Invert dough onto grill rack over medium-low heat; peel off foil. Cook 3 to 5 minutes or until bottom of dough is golden brown.
  • 4
    Turn dough; grill 1 to 2 minutes or until bottom is set but not brown. Carefully remove crust from grill. Spread remaining olive oil and the pizza sauce over dough. Sprinkle with garlic powder, basil and cheeses.
  • 5
    Return pizza to grill over indirect heat. Close grill; cook 3 to 5 minutes or until cheese is melted. Cool slightly before cutting into pieces.

Tips from the Pillsbury Kitchens

  • tip 1
    Don’t cook the second side of the crust for more than a minute or two because it will cook completely after you top it with the sauce and cheese and put it back on the grill.
  • tip 2
    Be sure to allow the cooked pizza to cool for a few minutes before cutting it so that the cheese will set and not run off when eaten.

Nutrition Information

No nutrition information available for this recipe
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