Grilled Pepperoni Pizza

Fire up the grill to put a spin on homemade pizza with a grilled pizza recipe. This Grilled Pepperoni Pizza is loaded with delicious pepperoni, melty cheese and a crispy crust, and will be a cookout favorite.

Grilled Pepperoni Pizza


(1) 12-Inch Pizza



Prep Time

10 minutes

Bake Time

5 minutes

Proof Time

10 minutes

Total Time

25 minutes

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For the Pizza Dough:

  • 2 to 2¼ cups bread flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 packet Fleischmann’s® RapidRise® Instant Yeast
  • 1 cup warm water (120° to 130°F)
  • 1 tablespoon Mazola® Corn Oil

For the Toppings & to Assemble:

  • ⅓ cup marinara sauce
  • 1 cup shredded low-moisture, part-skim mozzarella cheese (4 ounces by weight)
  • 8–12 pepperoni slices
  • Basil, for garnish
  • Cornmeal (*see notes)


  1. Preheat your grill to 500°F.
  2. In a large bowl, mix together 2 cups of bread flour, sugar, salt, and Fleischmann’s® RapidRise® Instant Yeast.
  3. Make a well in the center of the dry ingredients and add the warm water. Using your hands, mix together until it forms a shaggy dough. The dough will be sticky, but don’t worry, it will come together once you knead it!
  4. Turn the dough out onto a floured surface and knead the dough for about 5 minutes, or until the texture of the dough starts to smooth out. If the dough feels too sticky, add remaining ¼ cup flour, a tablespoon at a time, until the dough is dry enough to work with. Form the dough into a ball and place into a greased bowl. Cover loosely with a dish cloth and put in a warm place to rise for just ten minutes.
  5. After ten minutes, turn the dough out onto a clean work surface. Stretch out dough into a 12-inch round and place on a pizza peel that's been sprinkled with cornmeal.
  6. Transfer the pizza onto the hot grill and close it.
  7. Cook for 2 minutes or until the underside of the crust is golden brown. Use a spatula to flip the dough over to the other side.
  8. Spoon the pizza sauce evenly over the top of the cooked side of the pizza, top with cheese and pepperoni slices.
  9. Close the grill and cook for an additional 3 minutes, or until the cheese is bubbling and the dough is golden brown and fully cooked.
  10. Carefully remove from the grill and garnish with basil before serving! Enjoy hot!


Add cornmeal the pizza peel to help transfer the dough to the grill. If you don’t have a pizza peel, you can use a flat cookie sheet that does not have an edge, or the back of a standard sheetpan.

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