Grilled Flatbread Pizza
For the Pizza
- 1 ball pizza dough
- 1/4 cup olive oil, divided
- 1/2 cup pizza sauce
- 4 ounces shredded Fontina cheese
- 4 ounces shredded mozzarella cheese
- 8-10 slices pepperoni
- 1/3 cup sliced mushrooms
- 6-8 fresh basil leaves
You can make the pizza dough from scratch or find pre-made fresh refrigerated or frozen pizza dough at the grocery store.
Fontina is a hard cheese with a creamy texture and a subtle tart flavor.
Place griddle stone on top of cool grill grates, ensuring the grill is on a level surface.
Oil the griddle with cooking oil and preheat your grill to 500°F.
Spread half of the olive oil over the center of a large baking sheet and place the pizza dough on top. Stretch dough to an even thickness of about 1/8 inch.
Hot TipDon’t worry too much about making a perfect circle.
Transfer dough to the griddle and cook on one side until slightly charred but not burnt, about 2 minutes.
Remove from grill and place on a flat surface, grilled side up. Lower grill temperature to 400°F.
Cover the dough with pizza sauce, leaving 1/2 inch around the edge uncovered for crust. Evenly distribute Fontina and mozzarella cheeses, pepperoni and sliced mushrooms.
Place pizza back on the griddle and close the lid. Cook for 4 to 6 minutes.
Remove pizza from the grill, drizzle with 2 tablespoons of olive oil and garnish with basil leaves.
Let rest at room temperature for 5 minutes before serving.
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