Nailing these grilled individual pizzas will transform you into a top chef!
Turn pizza night into gourmet pizza night with this easy grilled pizza with honey wheat crust. We made crazy good sautéed mushrooms with fresh herbs and laid them down on our honey-wheat pizza crust. Savory and herby mushrooms provide the perfect umami flavor profile for a golden wheat crust. And, since we all know the perfect texture for pizza crust is crispy on the outside and chewy in the middle, this recipe fits the bill.
Mini Grilled Pizza Guidelines
Nailing these grilled individual pizzas will transform you into a top chef, which minimizes the work it takes to entertain others. Take high heat out of your house and make these perfect mini grilled pizzas on the grill instead.
1. Mise En Place.
That’s the French term for getting all your ingredients in place. Before grilling your mini pizzas, make sure you have all the toppings prepped, separated, and present.
2. Keep Toppings Sparse
Pizza doesn’t do well with loaded toppings. In fact, the dough can turn out horribly with too much sauce because too much moisture creates a soggy crust. If you have someone who demands an everything topped mini grilled pizza, sprinkle a little of each ingredient evenly on top.
3. Size Matters
Like toppings, pizza size also matters. Personalized pizzas are much more manageable than large ones, and smaller portions cook more quickly.
4. Make Dough Decision
Everyone has their favorite pizza dough recipe. Feel free to use your own or make our honey wheat pizza dough. Whole wheat creates a denser crust than white flour, and we love its flavor and texture.
5. Give it a Rest
Pizza dough tastes best after a good night’s rest. This has to do with the yeast consuming the sugar in the flour to create carbon dioxide. Put simply, fermented pizza dough provides the airiness and chewy flavor we associate with pizza crust. Bear in mind, though, that pizza dough still tastes great after a traditional 1-2 hour rise, when it doubles in size. An overnight rest is optional but optimal for a crazy good grilled pizza.
6. Bring Dough to Room Temp
Make sure the dough has come to room temperature if you’ve made it the night before. Cold dough won’t stretch well and will be too thick for the grill, leaving an uneven cook. Stretch out that dough by any means necessary. If you need to, use a rolling pin—a tool we don’t recommend but will admit to using in a pinch. Better yet, use your hands to stretch the dough on a well-floured countertop. The thinner the better here. In order to cook fast, the dough’s thickness should be no more than a quarter of an inch.
Related: For an even easier experience, try our Gluten Free Pizza Dough. No need to rest or stretch when there isn’t any gluten!
7. Understand Your Heat Source
There’s direct heat and indirect heat. Direct heat is cooking directly over the fire or gas, while indirect heat is cooking further away from the flame. This recipe calls for using both, and it’s super simple.
Use direct heat for grilling the first side of the dough round. Then, take it off the heat after flipping the pizza and adding the toppings. At this point, we need to start moving fast, because thin pizza dough cooks crazy fast on the grill.
Grilling Pizza on Charcoal
If you’re using a charcoal grill, move the pizza to a cooler part of the grill. Typically, when a charcoal grill gets set up, the grill master piles coals in one area for high heat, and uses fewer coals in another area for low heat. In this way, you have a caveman version of two sized burners with different settings.
Grilling Pizza on Gas Grill
If using a gas grill, turn the high heat down to low and close the lid to get that cheese melted.
Just like grilled cheese, we don’t want a super-charred bottom on our mini-pizzas while waiting for the cheese to get gooey. It might only take five minutes, yet seems like forever when hunger hits.
Easy Grilled Pizza with Honey Wheat Crust
- Make the Honey Wheat Pizza Crust. If using refrigerated dough, get to room temperature at least two hours prior to using.
- Make the Crazy Good Sautéed Mushrooms.
- Gather everything you need for grilling: spatula or tongs, olive oil, mushrooms, pizza sauce, cheese, bell pepper, cutting board, pizza peel or baking sheet, grill glove. Cover and set near grill.
- Cut dough into six sections and roll into balls.
- Stretch out dough to six by six inch measurements, with a quarter of an inch thickness. Use olive oil to prevent stickiness. If you rub it in your hands and on the dough, then you should have no problem making the dough rounds. No need for perfect circles. Set dough on baking sheet with parchment paper in between.
- Turn grill to high heat and bring temperature to 500 degrees.
- Place up to three dough rounds on grill. Grill one side until it looks ready to flip or is easy to do so. This can take 90 seconds to 3 minutes, depending on grill. Dough will be very manageable.
- Remove from grill, place cooked side down on pizza peel or baking sheet. Add 3 tablespoons tomato sauce, 1/8 cup of mozzarella, 1/4 cup mushrooms, and sprinkle red bell pepper to taste on cooked side.
- Place uncooked side back on cooler side of grill (if using a charcoal grill). If using gas, lower the heat to Medium Low and close cover. Timing can go anywhere from 2-10 minutes, depending on grill. Remove from heat when cheese is nicely melted.
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