12 Delicious Grilled Pizza Recipes for Summer Nights

Let’s face it, summer nights were made for grilling, and what better way to spice up your outdoor cooking game than with pizza? That’s right, we’re taking your favorite comfort food outside with 12 Delicious Grilled Pizza Recipes for Summer Nights. From classic margheritas to bold new creations, these recipes promise to turn your backyard into the hottest pizzeria in town. Ready to fire up the grill and dive in?

Classic Margherita Grilled Pizza

Today, as the sun dips below the horizon, painting the sky in hues of orange and pink, I find myself drawn to the simplicity and warmth of a Classic Margherita Grilled Pizza. There’s something profoundly comforting about the melding of fresh basil, ripe tomatoes, and melted mozzarella on a crisp, charred crust that feels like a hug from the inside.

Ingredients

• 1 lb pizza dough (store-bought or homemade, room temperature)
• 1/2 cup tomato sauce (homemade or your favorite jarred variety)
• 8 oz fresh mozzarella cheese, sliced (drained if packed in water)
• 1/4 cup fresh basil leaves (torn, for a more rustic look)
• 2 tbsp olive oil (extra virgin, for brushing)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground, for best flavor)

Instructions

1. Preheat your grill to medium-high heat, about 450°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Divide the pizza dough into two equal portions. On a lightly floured surface, stretch each portion into a 10-inch round, aiming for an even thickness.
3. Brush one side of each dough round with olive oil. This will be the side that goes down on the grill first, creating a crispy exterior.
4. Carefully place the oiled side of the dough onto the grill. Close the lid and cook for 2-3 minutes, or until the bottom is golden and has grill marks.
5. Flip the dough over with tongs. Quickly spread tomato sauce over the grilled side, then arrange mozzarella slices on top. Close the lid and cook for another 3-4 minutes, until the cheese is melted and bubbly.
6. Remove the pizza from the grill. Immediately sprinkle with torn basil leaves, salt, and pepper. Let it sit for a minute before slicing to allow the flavors to meld.

Lightly charred edges give way to a chewy center, while the fresh basil adds a burst of color and aroma. Serve this pizza with a drizzle of olive oil and a sprinkle of red pepper flakes for those who crave a little heat.

BBQ Chicken Grilled Pizza

Kindly imagine the warmth of a summer evening, the air fragrant with the smoky allure of barbecue, and the comforting sight of a pizza, not baked, but grilled to perfection. This BBQ Chicken Grilled Pizza is a harmonious blend of tangy, sweet, and smoky flavors, a testament to the joy of outdoor cooking.

Ingredients

• 1 lb pizza dough (store-bought or homemade, room temperature)
• 1 cup BBQ sauce (your favorite brand, or homemade for a personal touch)
• 2 cups cooked chicken, shredded (leftover rotisserie chicken works wonderfully)
• 1 1/2 cups mozzarella cheese, shredded (for that perfect melt)
• 1/4 cup red onion, thinly sliced (for a sharp contrast)
• 2 tbsp olive oil (or any neutral oil, to prevent sticking)
• 1 tbsp fresh cilantro, chopped (adds a fresh, herby note)

Instructions

1. Preheat your grill to medium-high heat, about 450°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. On a floured surface, roll out the pizza dough to a 12-inch circle, about 1/4-inch thick, for even cooking.
3. Brush one side of the dough with olive oil, then carefully place it oil-side down on the grill. Close the lid and cook for 2-3 minutes, until grill marks appear and the dough begins to bubble.
4. Flip the dough with tongs. Quickly spread BBQ sauce over the cooked side, leaving a small border for the crust.
5. Evenly distribute the shredded chicken, followed by the mozzarella cheese and red onion slices. Close the grill lid and cook for another 4-5 minutes, until the cheese is melted and bubbly.
6. Remove the pizza from the grill using a large spatula. Let it rest for a minute before sprinkling with fresh cilantro.

Captivating in its simplicity, this pizza boasts a crispy crust with a chewy interior, layered with the rich flavors of BBQ and melted cheese. Serve it with a side of extra BBQ sauce for dipping, or a crisp salad to cut through the richness, making every bite a delightful contrast of textures and tastes.

Vegetarian Grilled Pizza with Pesto

Perhaps there’s no better way to savor the warmth of summer than with a slice of Vegetarian Grilled Pizza with Pesto, its edges crisped to perfection over the flames, the pesto vibrant and fresh against the smoky backdrop.

Ingredients

• 1 lb pizza dough (store-bought or homemade, room temperature)
• 1/2 cup pesto (homemade or store-bought, adjust to taste)
• 1 cup shredded mozzarella cheese (or a blend of your favorite cheeses)
• 1/2 cup cherry tomatoes, halved (for a burst of freshness)
• 1/4 cup olive oil (or any neutral oil, for brushing)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Divide the pizza dough into two equal portions. On a floured surface, stretch or roll each portion into a 10-inch circle, about 1/4-inch thick.
3. Brush one side of each dough circle lightly with olive oil. This will be the side that goes down on the grill first.
4. Carefully place the oiled side of the dough onto the grill. Cook for 2-3 minutes, or until the bottom is golden and has grill marks.
5. Flip the dough with a spatula. Immediately spread 1/4 cup of pesto over each pizza, followed by 1/2 cup of mozzarella cheese and halved cherry tomatoes.
6. Close the grill lid and cook for an additional 3-4 minutes, or until the cheese is melted and bubbly.
7. Remove from the grill, sprinkle with salt and black pepper, and let cool for a minute before slicing.

Unbelievably, the crust achieves a delightful chewiness with a charred exterior, while the pesto offers a herby brightness that complements the creamy cheese. Serve it with a drizzle of extra pesto or a side of arugula salad for an extra touch of green.

Spicy Sausage and Pepper Grilled Pizza

Kindly imagine the warmth of a summer evening, the grill humming softly in the background, as you prepare to blend the fiery kick of spicy sausage with the sweet embrace of roasted peppers atop a crispy, charred pizza crust.

Ingredients

• 1 lb spicy Italian sausage (casings removed for easier cooking)
• 1 red bell pepper, thinly sliced (for a sweeter note)
• 1 yellow bell pepper, thinly sliced (adds color and mild flavor)
• 1 pre-made pizza dough (or homemade, rested for at least 1 hour)
• 1/2 cup pizza sauce (homemade or store-bought, adjust to taste)
• 2 cups shredded mozzarella cheese (for that perfect melt)
• 2 tbsp olive oil (or any neutral oil, for brushing)
• 1/2 tsp red pepper flakes (optional, for extra heat)

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady 400°F to ensure even cooking.
2. While the grill heats, roll out your pizza dough on a floured surface to your desired thickness, keeping in mind it will puff slightly on the grill.
3. Brush one side of the dough lightly with olive oil to prevent sticking and achieve a golden crust.
4. Carefully place the oiled side down on the grill. Close the lid and cook for 2-3 minutes, or until you see distinct grill marks and the dough releases easily.
5. Flip the dough with tongs. Quickly spread the pizza sauce over the grilled side, then sprinkle with half the cheese.
6. In a skillet over medium heat, cook the sausage until no longer pink, breaking it into small pieces. Drain excess fat.
7. Scatter the cooked sausage and sliced peppers over the cheese. Top with remaining cheese and a sprinkle of red pepper flakes if using.
8. Close the grill lid and cook for another 5-7 minutes, or until the cheese is bubbly and the crust edges are crisp.
9. Remove from grill and let rest for a minute before slicing. This allows the cheese to set slightly for cleaner cuts.

Out of the grill comes a pizza where each bite offers a harmony of spicy, sweet, and smoky flavors, with a crust that’s irresistibly crisp yet chewy. Serve it with a drizzle of honey for a surprising twist that complements the heat.

Four Cheese Grilled Pizza

Lazy afternoons call for meals that comfort as much as they delight, and this four cheese grilled pizza is just that—a melty, crispy homage to simplicity and flavor. It’s a dish that feels like a warm hug, perfect for those days when time seems to slow down.

Ingredients

• 1 lb pizza dough (store-bought or homemade, room temperature)
• 1/2 cup marinara sauce (homemade or your favorite brand)
• 1/2 cup shredded mozzarella cheese (for that perfect stretch)
• 1/4 cup grated Parmesan cheese (adds a salty depth)
• 1/4 cup crumbled goat cheese (for a creamy tang)
• 1/4 cup shredded fontina cheese (melts beautifully)
• 2 tbsp olive oil (or any neutral oil, for grilling)
• 1/2 tsp dried oregano (adjust to taste)
• 1/4 tsp red pepper flakes (optional, for a slight kick)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Divide the pizza dough into two equal portions. On a floured surface, stretch or roll each portion into a 10-inch circle, about 1/4-inch thick.
3. Brush one side of each dough circle with olive oil. Carefully place the oiled side down onto the grill. Close the lid and cook for 2-3 minutes, until the bottom is golden and has grill marks.
4. Flip the dough over with tongs. Quickly spread marinara sauce over the grilled side, then evenly sprinkle the mozzarella, Parmesan, goat cheese, and fontina over the sauce. Sprinkle with oregano and red pepper flakes if using.
5. Close the grill lid and cook for another 3-4 minutes, until the cheese is melted and bubbly and the bottom is crisp.
6. Remove the pizzas from the grill and let them rest for a minute before slicing. This allows the cheese to set slightly, making slicing easier.

Now the pizza boasts a smoky crust with a gooey, rich center, a testament to the magic of grilling. Serve it with a drizzle of olive oil or a handful of fresh arugula for a peppery contrast.

Hawaiian Grilled Pizza with Ham and Pineapple

Dreaming of tropical flavors that transport you straight to the islands? This Hawaiian grilled pizza combines the smoky char of the grill with the sweet and savory duo of ham and pineapple, creating a dish that’s as vibrant as a sunset over the ocean.

Ingredients

• 1 lb pizza dough (store-bought or homemade, room temperature)
• 1/2 cup pizza sauce (or marinara for a simpler option)
• 1 1/2 cups shredded mozzarella cheese (freshly grated melts better)
• 1 cup diced ham (pre-cooked, about 1/4-inch cubes)
• 1 cup pineapple chunks (fresh or canned, drained well)
• 2 tbsp olive oil (or any neutral oil, for brushing)
• 1/4 tsp red pepper flakes (optional, adjust to taste)
• 1/4 cup fresh cilantro leaves (for garnish, optional)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring one side is cooler for indirect cooking.
2. Divide the pizza dough into two equal portions. On a floured surface, stretch each into a 10-inch round, aiming for even thickness.
3. Brush both sides of each dough round lightly with olive oil to prevent sticking and add crispness.
4. Carefully place the dough rounds on the hotter side of the grill. Cook for 2-3 minutes until grill marks appear and the bottom is firm.
5. Flip the dough using tongs and move to the cooler side. Quickly spread 1/4 cup of pizza sauce on each, followed by mozzarella, ham, and pineapple.
6. Close the grill lid and cook for 4-5 minutes, checking occasionally, until the cheese is melted and bubbly.
7. Remove the pizzas from the grill. Sprinkle with red pepper flakes and cilantro if desired. Let rest for 2 minutes before slicing.

Enjoy the contrast of the crispy crust against the juicy pineapple, with the smoky undertones from the grill elevating every bite. Serve with a chilled tropical drink to complete the island experience.

Buffalo Chicken Grilled Pizza

Zephyrs of summer breeze remind me of the joy in simple, flavorful dishes that bring people together. Today, I’m sharing a recipe that’s close to my heart, a dish that marries the bold flavors of buffalo chicken with the rustic charm of grilled pizza.

Ingredients

• 1 lb chicken breast, thinly sliced (for quicker cooking)
• 1/2 cup buffalo sauce (adjust to spice preference)
• 1 tbsp olive oil (or any neutral oil)
• 1 pre-made pizza dough (or homemade, rested for at least 1 hour)
• 1 cup shredded mozzarella cheese (for that perfect melt)
• 1/4 cup blue cheese crumbles (adds a tangy depth)
• 2 tbsp ranch dressing (for drizzling, optional)
• 1/4 cup sliced green onions (for a fresh finish)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a bowl, toss the thinly sliced chicken breast with buffalo sauce until fully coated, then set aside to marinate for 10 minutes.
3. While the chicken marinates, roll out the pizza dough on a floured surface to your desired thickness, keeping in mind it will puff slightly on the grill.
4. Grill the dough directly on the grates for 2-3 minutes per side, or until you see distinct grill marks and the dough is firm enough to flip.
5. Remove the dough from the grill, then top the grilled side with the marinated chicken, mozzarella, and blue cheese crumbles.
6. Return the pizza to the grill, cover, and cook for another 5-7 minutes, or until the cheese is bubbly and the chicken is cooked through.
7. Drizzle with ranch dressing and sprinkle with green onions before slicing.

Yielded is a pizza with a smoky char, tender chicken, and a melody of spicy, tangy flavors. Try serving it with extra buffalo sauce on the side for those who dare to dial up the heat.

Greek Style Grilled Pizza with Feta and Olives

On a quiet evening like this, when the air carries the faintest hint of summer warmth, there’s something deeply comforting about the idea of crafting a meal that feels both rustic and refined. Greek Style Grilled Pizza with Feta and Olives is just that—a canvas of crisp dough adorned with the bold, tangy flavors of the Mediterranean, perfect for savoring slowly under the fading light.

Ingredients

• 1 lb pizza dough (store-bought or homemade, left at room temperature for 30 minutes)
• 1/4 cup olive oil (or any neutral oil, for brushing)
• 1 cup crumbled feta cheese (for a creamier texture, use block feta)
• 1/2 cup Kalamata olives, pitted and halved (adjust to taste)
• 1 tsp dried oregano (fresh oregano can be used for garnish)
• 1/2 tsp red pepper flakes (optional, for a hint of heat)

Instructions

1. Preheat your grill to medium-high heat, about 450°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Divide the pizza dough into two equal portions. On a floured surface, stretch or roll each portion into a 10-inch circle, aiming for an even thickness to ensure uniform cooking.
3. Brush one side of each dough circle lightly with olive oil. Carefully place the oiled side down onto the grill. Close the lid and cook for 2-3 minutes, or until the bottom is golden with distinct grill marks.
4. Flip the dough over using tongs. Quickly brush the top with more olive oil, then sprinkle evenly with feta cheese, olives, oregano, and red pepper flakes if using.
5. Close the grill lid and cook for another 3-4 minutes, or until the cheese begins to soften and the edges of the crust are crisp.
6. Remove the pizzas from the grill and let them rest for a minute before slicing. This brief rest allows the cheese to set slightly, making slicing cleaner.

Just out of the grill, the pizza boasts a smoky undertone beneath the salty feta and briny olives, with a crust that’s irresistibly chewy yet crisp. Serve it with a drizzle of honey for a sweet contrast, or alongside a simple arugula salad to round out the meal.

Pepperoni and Mushroom Grilled Pizza

Dusk settles softly outside, and the kitchen beckons with the promise of something comforting yet exciting. Tonight, it’s the sizzle of pepperoni and the earthy aroma of mushrooms that will transform into a grilled pizza, a dish that marries simplicity with bold flavors.

Ingredients

• 1 lb pizza dough (store-bought or homemade, room temperature)
• 1/2 cup tomato sauce (homemade or your favorite brand)
• 1 1/2 cups shredded mozzarella cheese (freshly grated melts better)
• 1/2 cup sliced pepperoni (thin slices crisp up nicely)
• 1 cup sliced mushrooms (button or cremini for deeper flavor)
• 2 tbsp olive oil (or any neutral oil, for brushing)
• 1/4 tsp red pepper flakes (adjust to taste)
• 1/4 tsp dried oregano (optional, for an herby touch)

Instructions

1. Preheat your grill to medium-high heat, about 450°F, ensuring it’s clean to prevent sticking.
2. Divide the pizza dough into two equal portions. On a floured surface, stretch each into a 10-inch round, aiming for even thickness.
3. Brush one side of each dough round lightly with olive oil. This side will go down on the grill first.
4. Carefully place the oiled side of the dough onto the grill. Close the lid and cook for 2-3 minutes, until grill marks appear and the bottom is firm.
5. Flip the dough with tongs. Quickly spread 1/4 cup of tomato sauce on each, leaving a small border for the crust.
6. Sprinkle half of the mozzarella cheese over each pizza, followed by pepperoni and mushrooms. Add red pepper flakes and oregano if using.
7. Close the grill lid and cook for another 3-4 minutes, until the cheese is bubbly and the bottom is crispy.
8. Remove from the grill and let rest for a minute before slicing. This helps the cheese set slightly.

Relish the contrast of the crispy crust against the gooey cheese, the spicy pepperoni with the umami mushrooms. Serve it straight off the grill for that irresistible smoky char, or pair with a light salad to round out the meal.

Garlic Shrimp Grilled Pizza

Remembering the first time I tried garlic shrimp on pizza, the flavors seemed to dance together in a way that was both unexpected and perfectly harmonious. It’s a dish that invites you to slow down, to savor each bite, and to appreciate the simple joys of cooking and eating.

Ingredients

• 1 lb shrimp, peeled and deveined (size 16-20 for best texture)
• 3 tbsp olive oil (or any neutral oil)
• 4 cloves garlic, minced (adjust to taste)
• 1 pre-made pizza dough (or homemade, about 1 lb)
• 1 cup mozzarella cheese, shredded (for a gooey melt)
• 1/4 cup parmesan cheese, grated (for a salty kick)
• 1/2 tsp red pepper flakes (optional, for heat)
• Fresh basil leaves, for garnish (adds a fresh contrast)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a bowl, toss the shrimp with 2 tbsp olive oil, minced garlic, and red pepper flakes. Let marinate for 10 minutes to infuse flavors.
3. Roll out the pizza dough on a floured surface to your desired thickness, typically about 1/4 inch for a crispier crust.
4. Brush the dough with the remaining 1 tbsp olive oil. This step ensures a golden, crispy crust.
5. Grill the dough for 2-3 minutes on one side until grill marks appear, then flip to cook the other side for another 2 minutes.
6. Remove the dough from the grill. Quickly top with mozzarella, parmesan, and the marinated shrimp.
7. Return the pizza to the grill, cover, and cook for 5-7 minutes until the cheese is bubbly and the shrimp are pink and opaque.
8. Garnish with fresh basil leaves before serving to add a pop of color and freshness.

Soaking in the aroma of garlic and the sea, this pizza offers a crispy crust with a tender, flavorful topping. Serve it with a light salad or a chilled glass of white wine to complement the richness of the shrimp.

Pesto and Tomato Grilled Pizza

Sometimes, the simplest combinations bring the most comfort, like the classic pairing of pesto and tomato on a crispy grilled pizza crust. It’s a dish that feels both familiar and exciting, perfect for those warm evenings when the grill is already fired up.

Ingredients

• 1 lb pizza dough (let it come to room temperature for easier handling)
• 1/2 cup basil pesto (homemade or store-bought, adjust to taste)
• 1 cup cherry tomatoes, halved (or any small tomatoes for sweetness)
• 1 cup shredded mozzarella cheese (fresh is best for meltiness)
• 2 tbsp olive oil (or any neutral oil, for brushing)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Divide the pizza dough into two equal portions. On a floured surface, stretch each portion into a 10-inch round, aiming for an even thickness.
3. Brush one side of each dough round lightly with olive oil. This side will go down on the grill first.
4. Carefully place the oiled side of the dough onto the grill. Cook for 2-3 minutes until the bottom is golden and has grill marks.
5. Flip the dough with a spatula. Quickly spread pesto over the grilled side, then top with tomatoes, mozzarella, salt, and pepper.
6. Close the grill lid and cook for another 3-4 minutes, or until the cheese is melted and bubbly.
7. Remove the pizzas from the grill and let them rest for a minute before slicing. This helps the cheese set slightly.

Just out of the grill, the pizza boasts a smoky crust with a gooey, cheesy top, punctuated by the fresh burst of tomatoes. Try serving it with a drizzle of balsamic glaze for an extra layer of flavor.

Caramelized Onion and Goat Cheese Grilled Pizza

How quietly the evening settles in, the perfect moment to share a recipe that feels like a warm embrace. This caramelized onion and goat cheese grilled pizza is a symphony of sweet and tangy, a dish that invites you to slow down and savor each bite.

Ingredients

• 1 large onion, thinly sliced (yellow or sweet onions work best)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp sugar (helps caramelize the onions)
• 1 pre-made pizza dough (or homemade, about 1 lb)
• 4 oz goat cheese, crumbled (soft and creamy)
• 1/4 cup balsamic glaze (for drizzling, adjust to taste)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium-low heat. Add the sliced onions and sugar, stirring to coat. Cook for 25-30 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Tip: Resist the urge to turn up the heat; slow cooking is key.
2. While the onions cook, preheat your grill to medium-high heat (about 450°F). Roll out the pizza dough on a floured surface to your desired thickness. Tip: A thinner crust will crisp up nicely on the grill.
3. Carefully place the dough directly on the grill grates. Cook for 2-3 minutes on one side, until you see grill marks and the dough begins to bubble. Flip the dough and cook for another 2 minutes.
4. Spread the caramelized onions evenly over the grilled side of the dough. Sprinkle the crumbled goat cheese on top. Close the grill lid and cook for another 3-4 minutes, until the cheese begins to melt and the bottom is crispy.
5. Remove the pizza from the grill and drizzle with balsamic glaze. Season with salt and pepper to taste. Tip: Let the pizza sit for a minute before slicing to allow the cheese to set.

On your plate, this pizza offers a delightful contrast: the crispiness of the grilled crust against the creamy goat cheese and the sweet, jammy onions. Serve it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness, making each bite a little celebration of textures and flavors.

Conclusion

Grilling season just got tastier with these 12 mouthwatering pizza recipes perfect for those warm summer nights. Whether you’re a fan of classic Margherita or eager to try something bold like BBQ chicken, there’s a grilled pizza here for everyone. We’d love to hear which recipe stole your heart—drop us a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy grilling!