Lifestyle Expert and Celebrity Chef Chadwick Boyd has been joining us for "Fire It Up Friday" all summer long. We've got some fantastic custom recipes for the grill, mostly for meat lovers but today this could not be more Jersey Shore...we give you PIZZA ON THE GRILL!  Did you know that you could stop by your favorite pizza place and just buy the dough? How easy is that?!?!  Start there and follow Chadwick's steps for impressing the pants off your next crowd with this pizza on the grill recipe!  Enjoy!

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Grilled Pizza

Most people say to me, “Hey, Chadwick! Won’t the pizza dough fall through the grill grates?”

The answer is no.


Here’s why: to make a successful pizza on the grill, the grill must be hot hot hot.


Grilling pizza is one of the easiest things you can do on the grill. It just comes down to knowing a few key things. And you will have gorgeously grilled pizza on your table in less than 10 minutes.



  • 1-pound store-bought frozen pizza dough (thawed) or 1 ball of fresh dough bought at your local pizza shop
  • 2-3 tablespoons olive oil
  • Assorted toppings: pizza sauce, fresh mozzarella, fresh herbs like basil, prosciutto, pepperoni, mushrooms and any other very thinly sliced fresh vegetables

(see directions below for the Grilled Zucchini Hummus Pizza – it’s a great starter when hanging out on the patio)



Heat one half of the grill to high and the other half on low.


Pat out the pizza dough to 1/8-inch to ¼-inch thick onto a baking sheet that does not have a rim around the edge.


Brush half of the olive oil on top of the dough. Place the oiled side of the dough directly onto the grill grates. Very quickly brush the top of the dough with the remaining olive oil. Close the lid. Grill 3 minutes.


Open the lid. Check the dough – it should be cooked, but not charred. Using tongs, flip the dough over. Quickly add your topping – sauce, cheese, meat/veggies. Close the lid and continue cooking 3-5 minutes. The pizza should be done. NOTE: Monitor the pizza while it is cooking. If you smell burning, check on it. Otherwise, let the grill do its work.


Serve immediately. OR, if you are doing pizzas in batches, I like to move one pizza over to the very low side and keep warm while grilling another pizza.


BONUS: Grilled Zucchini Hummus Pizza – a Chadwick Favorite


Heat one side of the grill to medium-high and the other on high. Place a medium-size cast iron pan on the medium-high side, close the lid, and let heat while you prepare the zucchini, lemons and chickpeas.


Using a vegetable peeler, peel half a zucchini into ribbons. Slice 4-5 pieces of lemon very thinly. Drain a small can of chickpeas. Place the zucchini ribbons, lemon slices and 1/3 cup chickpeas in a bowl. Drizzle with 1 tablespoon of olive oil and toss to coat.


Open lid of grill, place the zucchini, lemon slices and chickpeas in their own sections in the cast iron and let cook.

Meanwhile, grill the dough per the directions above. Turn the zucchini, lemons and chickpeas while the pizza is cooking.


Place the cooked pizza on a cookie sheet. Slather on store-bought hummus. Top with the lemons, zucchini and chickpeas. Drizzle with olive or lemon oil. Sprinkle with salt.



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