Grilled Pizza Recipes

The sky’s the limit with grilled pizza toppings and an easy cleanup. Check out these two grilled pizzas from Reynolds Wrap Ambassador Grillin’ Fools.

  • Prep Time


  • Level


  • Servings


  • Cook Time

    10 minutes

  • Course

    Main Dish

  • Yield

    16” pizza

You’ll Need...

Non-Stick Foil


  • Shrimp, Basil, Cherry Tomato, Basil Pesto and White Sauce Pizza

  • Meatball, Roasted Onion and Pepper Pizza


Sprinkle the cutting board with a little flour and roll out the dough into a pizza crust.

Oil the top of the dough and make sure the oil covers the entire surface.

Get the grill ready for direct grilling with an internal temperature of 375–425 degrees F.

Place a sheet of Reynolds Wrap® Non-Stick Foil down on the grill, non-stick side up. Place the pizza crust on the foil, oiled side down. Oil the unoiled top of the pizza and wait.

When the crust starts to bubble, peek at the bottom to check for browning. Once it browns on the bottom, remove the pizza crust from the grill and place it on a cutting board, browned side up.

Apply all toppings and place back on the grill, oiled side down.

Close the lid for a few minutes, checking after 3-4 minutes to see if the bottom has browned and then every 60 seconds after that until the bottom is browned.

Once the bottom browns, the toppings should be warm and the cheese melted, so remove from the heat, slice and serve.