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Grilled Pizza Recipe

Grilled Pizza Recipe

This is the grilled pizza recipe from our 2011 Cheese & Soap Catalog.


Everybody loves pizza but with the warm long days of summer the call of the grill is hard to resist. Our solution, Grill Your Pizza! Our favorite is Grilled Greek Pizza with red onions, pepperoncini, artichoke hearts, mozzarella, feta cheese, pepperoni and tomato sauce. Amazing! Our friends on Facebook asked us to share the recipe and instructions. This will cover how to make the dough, pizza sauce, toppings, mozzarella and feta cheese, as well as the instructions on how to use the grill with this delightful pizza.




We make our dough from scratch with our own home-ground hard red wheat flour. You can also use wheat from the store to make the dough but you may need to add a little more flour to get it to the right consistency to roll out. If you want you can also purchase pizza dough or a pre-made crust from the grocery store. It will still be delicious.


In a large bowl, combine the following ingredients.


  • 1 egg
  • 1/3 cup olive oil
  • 1/3 cup honey
  • 1 & 1/2 cups water
  • 2 tsp. salt
  • 1tsp gluten (optional)
  • 2 TB lecithin (Optional)
  • 5 cups flour
  • 1 TB yeast


We use our bread machine to knead the dough, but you can also use a dough mixer or your hands! After the dough is kneaded, allow it to rise. Break the dough into two pieces and on your counter work flat (a roller can be helpful). Remember to sprinkle your work surface with flour so it doesn’t stick.


Place on a pizza pan, stone or baking sheet and bake at 400 for 8 minutes. We partially bake it in the oven to make the grill time less. Your crust is now ready for the sauce and toppings.


Pizza Sauce:


It’s still a little early in the season for tomatoes from the garden so here is a recipe using canned tomatoes. Put all ingredients together and simmer until it thickens. Typically about 15 minutes on medium heat. Stir often. You want a strong sweet tomato flavor. Pizza sauce should be much more intense than a marinara.


  • 2 TB olive oil
  • 64 ounce can crushed or petite diced tomatoes
  • 8 ounce or 6 ounce can of tomato paste
  • 3 TB sugar
  • 20 leaves fresh chopped basil (dried will do in a pinch)
  • 2 -3 toes of garlic finely minced


Mozzarella and Feta.


It’s intense, but if you would like to make your own cheese for this pizza you’ll need to plan ahead. It is definitely worth the extra effort. If you’re ready to do this follow the links to the recipes for each.  The Feta link includes a video. Mozzarella video coming soon.





We love going Greek with this pizza; artichokes, olives, Greek peppers, sliced tomatoes, pepperoni, red onions, and  red peppers. There is no rule on this, you can put what ever you want on top of these and it will turn out great. Just chop them up and put them on how you want it with the grated mozzarella.  The one constant is that we always put the feta on last. We like to pile up the toppings so you have to use a fork and knife to eat it.


Instructions on how to use a grill for pizza


There are many types of grills out there but a method to grill pizza for each.  Indirect heat is always the best and don’t be in a hurry.  You’ll adapt this recipe to your grill and pizza over time and enjoy every minute of it.  Because of all the possible variations, there really is no set time for it to cook. You want your cheese to be melted and your crust done.


Charcoal Grill with Smoker:  You are in luck!  Although it can take over an hour to cook, smoked pizzas have been known to change lives.  Simply build your charcoal fire in the side compartment.  Once the coals are ready place your pizza in the main compartment and close the lid.  Go back and rotate the pizza every 15 minutes or so to ensure that the heat coming out of the side compartment doesn’t burn your crust.  Add water soaked hickory, apple or mesquite wood chips periodically onto the coals to enhance the smoky flavor.


Traditional Charcoal Grill:  Once you have your coals going, spread them out flat to cover the entire bottom of the grill.  Take 1 to 2 cups of water-soaked hickory, apple or mesquite wood chips and wrap them in aluminum foil punctured by several holes.  Place several layers of aluminum foil under the grill rack and over the coals to protect the bottom of the pizza from overcooking.   Put the lid back on and check it every 15 minutes or so.  The biggest concern is burning the bottom of the pizza.


Gas Grill:  Using gas you will naturally have less of a “grilled” flavor than the folks using charcoal.  You can counter act this by having 3 or 4 pouches of water-soaked hickory, apple or mesquite wood chips ready.  Make sure each has been punctured by holes to let the smoke escape and simply place one on the fire every time you check the pizza.  As with the traditional charcoal grill, you will need to place several layers of aluminum foil directly under the grill rack to protect the bottom of the pizza from burning.  If possible, turn just one of the elements closest to the side of the grill on high and put your pizza as far away from it as you can.  If that is not possible turn all your elements on at the lowest setting and get ready to enjoy some fantastic pizza.



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