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Grilled Pizza Recipes

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Servings: 2
  • Course: Main Dish

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.

Reynolds Kitchens® Tips

Reynolds Wrap® Tip

Using Reynolds Wrap® Non-Stick Foil to grill pizza makes cooking, cleaning up and wrapping leftovers a breeze.


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

  • 1 fresh dough ball
  • Olive oil
  • Salt
  • Reynolds Wrap® Non-Stick Foil
  • 3 ounces white Alfredo sauce
  • 4–6 ounces fresh mozzarella cheese
  • 6 jumbo shrimp, grilled and sliced in half lengthwise
  • 3 ounces cherry tomatoes, sliced in half
  • 1 tablespoon fresh basil, chiffonade cut
  • 1 tablespoon basil pesto (optional)
  • Fresh Asiago cheese, grated

Meatball, Roasted Onion and Pepper Pizza

  • 1 fresh dough ball
  • Olive oil
  • Salt
  • Reynolds Wrap® Non-Stick Foil
  • 3 ounces red pizza sauce
  • 8 ounces meatballs, grilled and sliced in half
  • 4–6 ounces fresh mozzarella cheese
  • Red, yellow or orange bell peppers, sliced and grilled
  • Red onions, sliced and grilled
  • Green onions, roughly chopped
  • Fresh Asiago cheese, grated


Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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

Step 7

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.

Step 8

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

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