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Grilled Pizza

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!
Course BBQ, grill, main, Main Dish, pizza
Cuisine American, Italian
Keyword grilled pizza, homemade pizza, homemade pizza recipes, how to grill pizza, pizza, pizza on the grill, Pizza recipe, sausage pizza
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 540 kcal
Author Mahy

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

Instructions

  1. Start by cooking the ground lamb. In a 9 inch skillet preheated over medium heat, add the lamb and all the spice blend at once.
    sausage ingredients all added in one skillet including the ground meat, spices and a wooden spoon mixing them
  2. Toss and mix frequently until the lamb is golden and no longer pink, and all the flavor have blended in the meat. This takes between 7-8 minutes.
  3. Let the lamb cool slightly as you prepare the remaining ingredients and preheat the grill.
    fully cooked sausage in a skillet ready for the sausage pizza
  4. Preheat the grill one medium heat.
  5. Divide the pizza dough and roll or flatten it into your preferred size, shape and thickness.
    rolled out pizza dough on a wooden panel ready for the grill
  6. Place one side of the dough on the grill and allow it to cook for 2-3 minutes until set.
    pizza dough placed on the grill
  7. Turn the heat to low and immediately flip the dough.
  8. You can place the dough in an area of indirect heat at this point.
  9. Start layering the pizza toppings.
    The pizza dough on the grill flipped and a hand adding toppings over the dough
  10. Mozzarella, the cooked ground lamb, tomatoes, oregano and feta cheese.
  11. Place the pizza back on the low heat area of the grill and cover the lid.
    pizza on the grill with all the toppings ready like sausage, cheese, tomatoes and herbs
  12. Wait for 5 minutes until the toppings have melted or blended together and check on the pizza.
  13. When the curst is golden and ready, remove it from the grill.
    After grilling the pizza with the lid off, the lid is opened showing the golden crust and perfectly cooked grilled pizza.
  14. Sprinkle some chilli flakes, more oregano leaves and a healthy drizzle of honey.
  15. Serve and enjoy

  16. USDA recommends the following time and temperature parameters: Ground Lamb Internal temperature of 160°F

Recipe Video

Recipe Notes

Tips for Grilled Pizza 

  • 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

How to Reheat Pizza?

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. 

Can you Grill Frozen Pizza?

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. 

How Can you Grill Pizza without burning the Bottom?

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. 

Do you need a pizza stone to grill pizza?

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. 

Nutrition Facts
Grilled Pizza
Amount Per Serving
Calories 540 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 20g125%
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 138mg46%
Sodium 1.273mg0%
Potassium 482mg14%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 2g2%
Protein 32g64%
Vitamin A 1.092IU0%
Vitamin C 5mg6%
Calcium 458mg46%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.