Grilled Individual Pizzas



Pizza Sauce:


Optional Meat Toppings:

Optional Veggie Toppings:


  1. If you prefer a homemade pizza crust, prepare pizza dough 1 to 2 days in advance of making pizza.
  2. Prepare the pizza sauce and set aside.
  3. Sprinkle cornmeal on a kitchen work surface.
  4. Punch down the dough.
  5. Turn dough out onto a floured surface.
  6. Knead dough for 30 seconds.
  7. Let the dough rest on the prepared work surface for 10 minutes.
  8. While the dough is resting prepare any or all of the toppings you wish to use on your pizza; set aside.
  9. Split prepared pizza dough into 12 balls. Each ball should be about 2 to 3-inches in diameter.
  10. Preheat outdoor grill on high heat.
  11. On the surface sprinkled with cornmeal, gently work each dough ball into a small pizza round using your fingers and the palm of your hand. Round should be about 6-inches in diameter and ⅛ to ¼-inch thick.
  12. Generously flour a pizza paddle and 1 or 2 pizza pans.
  13. Place the pizza rounds on the paddle and pans.
  14. Turn grill down to medium heat. Heat should be 400° to 450°.
  15. Place 6 of the pizza rounds on the grill. Close the lid and cook for 1 minute.
  16. Turn rounds over and cook for 30 seconds.
  17. Remove from grill and place rounds on the pizza paddle with the first side that you grilled face up.
  18. Repeat the above process with the remaining pizza rounds and remove from the grill.
  19. Turn grill down to a setting between low and medium. It should be 350° to 400°.
  20. Apply toppings. You can add any or all of the above toppings. I started with sauce and added Canadian bacon, olives, artichoke hearts, sun-dried tomatoes, and cheese. I placed tomatoes on top of cheese.
  21. Place pizza rounds back on grill. Cook for about 3 to 5 minutes; or until cheese has melted; making sure to check the bottom of the rounds every so often to ensure they are not burning.


Recipe makes 12 mini-pizzas.

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