Easy Deep-Dish Pizza using a Gas Grill

Note: Before attempting this recipe, make sure you have a grill that can accommodate a 10″ cast iron skillet and can maintain 425 F indirect heat. You do not want any flame directly below the skillet, so the heat will come from burners that are away from the skillet. It can be hard to get to 425 F, so you might want to do a trial run (I highly recommend placing an oven thermometer on the grill grate where you would put the skillet) before diving in! Can’t do it? That’s ok, you can make this delicious pizza in the oven too!

I cannot even begin to describe how much we both loved this easy deep-dish pizza we made on our gas grill. It so reminded us of the pan pizzas we could get years ago from Pizza Hut. Thick crust that has a wonderful crunch on the outside, but is soft and airy inside, each and every slice was like a slice of pizza heaven. The cheese on the sides of the pan got a great char and crunch to them, much like a Detroit-style pizza. All on the grill. Easy. Crazy easy.

Easy Deep-Dish Pizza using a Gas Grill

Easy And Fantastic

I could make (and eat) these easy deep-dish pizzas all day long. There’s nothing complicated about them. I was worried the first time.. would I get the right heat on the grill? Would I burn it? Well, my fears were very much unfounded. This pizza was pretty much a ‘grill it and forget it’ dish.

Make extra, because the leftovers are just as good as the day you make it.

Mini lasagnas are also super easy to make on a gas grill.

Easy Deep-Dish Pizza using a Gas Grill
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5 from 1 vote

Easy Deep-Dish Pizza using a Gas Grill

Placing the skillet over direct heat for a few minutes at the end adds a tremendous crunch to the crust.
Course Main
Cuisine American
Keyword easy, gas grill, pizza
Prep Time 1 day 2 hours
Cook Time 35 minutes
Servings 8
Calories 170kcal

Ingredients

  • 1 pound pizza dough frozen
  • 2-3 tablespoons extra-virgin olive oil
  • pizza sauce
  • your favorite pizza toppings
  • your favorite pizza cheeses you'll want a good melting cheese. I recommend freshly grated (not sliced) mozzarella or Monterey Jack.

Instructions

  • Transfer the dough from the freezer to your fridge the night before using.
  • Set the dough on your countertop 2 hours before you want to start making the pizza.
  • Coat a 10" cast-iron skillet with 2 tablespoons of oil, or use a 12" skillet and 3" of oil for a thinner pizza.
  • Add the dough and use your fingers to flatten it out to 1/2" from the edges of the pan. It's ok to get oil on top of the dough as you move it around.
  • Cover tightly with plastic wrap and let sit for 1 1/2 hours. Note: I found that my plastic wrap adhered to the slick skillet better if I took a bit of oil on my finger and ran it around the edges of the pan first.
  • Fire up your grill for 425 F indirect cooking.
  • Remove plastic wrap from skillet and spread pizza sauce over top of dough. Don't go crazy the sauce. More wet toppings mean a less crispy pizza.
  • Add the remaining toppings and cheese. Get the cheese right up to and even a it up the edges of the pan. Using your fingers, press the cheese in around the edges. You want the cheese to extend up the sides of the pan as much as 1/2".
  • Transfer the skillet to the grill and bake over indirect heat at 425 F for 30 minutes. Check on the pizza every 10 minutes, rotating the skillet 90 degrees each time so it cooks evenly. After 20 minutes check the bottom of the pizza to make sure it's baking. The pizza could take less than the full 30 minutes.
  • Transfer the skillet to direct heat above the flames and cook another 3 minutes. This will get a nice crust on the bottom.
  • Remove the skillet from the grill. Use a butter knife or spatula around the edges to loosen the cheese an crust from the pan.
  • Transfer pizza to a wire rack to cool 10 minutes.
  • Slide the pizza onto a cutting board and slice as desired. Serve.

Notes

You’ll need a gas or charcoal grill that is large enough to handle a 10″ (or 12″ skillet over indirect heat. You do not want the pan to be directly over the fire while the pizza is baking.

Nutrition

Calories: 170kcal | Carbohydrates: 27g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 410mg | Potassium: 1mg | Fiber: 1g | Sugar: 4g | Calcium: 1mg | Iron: 2mg

Nutritional values are approximate.

Grilled French Bread Pizza

Grilled French bread pizza is one of my favorite, quick, dishes to make. I love the crunchy bread, the melty cheese and the slight grilled flavor. I don’t go too crazy with the toppings, just a bit of cheese, some sausage or pepperoni, and maybe some onion or mushrooms. That’s all I need. You can load them up, though, if you want. The bread can handle it. If you’re worried about lifting them off the grill when they’re done, I recommend using a wide spatula or slide them to the edge of the grill and gently onto a baking sheet.

Grilled French Bread Pizza

No Boring Pizzas Here

These grilled French bread pizzas pack extra flavor thanks to the garlic butter and a bit or oregano. They’re really what make them special. Of course, in a pinch, you can make these yummies in the oven too. Just heat it to 400 F and then follow the directions below. If you want a little color on top, just toss the pizzas under the broiler for a little before slicing and serving.

Also try my grilled stuffed Manicotti shells.

Grilled French Bread Pizza
Print Pin
5 from 2 votes

Grilled French Bread Pizza

Grilled French bread pizza is one of my favorite, quick, dishes to make. I love the crunchy bread, the melty cheese and the slight grilled flavor. 
Course Main
Cuisine American
Keyword French bread, grilled, pizza
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 390kcal

Ingredients

  • 1 loaf French bread halved lengthwise
  • 2 tablespoons unsalted butter
  • 2 teaspoons garlic salt
  • ½ cup pizza sauce warmed if refrigerated
  • ½ cup shredded cheese more or less
  • Favorite pizza toppings I like pepperoni, cooked and lightly chopped Italian sausage, a bit of red onion and sometimes mushrooms… use whatever you want!
  • 1 teaspoon dried oregano

Instructions

  • Fire up your grill for indirect cooking. You want the temperature where you're going to cook to be around 400 F. Alternatively, you can use direct, low, heat.
  • Melt the butter and stir in the garlic salt. Use a brush to spread the mixture on the cut sides of the bread.
  • Transfer the bread to the grill and cook for 5 minutes or until slightly toasted. If you find that your grill is toasting one side but not another, rotate the slices in the grill halfway through.
  • Remove the bread. Divide the sauce between the two pieces, spreading to the edges (to quote Jeff Mauro: Edge-to-edge is our pledge!).
  • Add the cheese then the other toppings. Finally, sprinkle with the oregano.
  • Return to the grill and continue baking until the cheese is melted. Again, if one side is cooking faster than other simply rotate the pieces as necessary.
  • Remove and let cool slightly before slicing.

Notes

I cut my bread twice, into three ‘planks’. I prefer my French bread pizzas to be thinner. So I cut about a 1″ thick bottom piece and a 1″ thick top piece. This leaves me a center piece that I then use for making croutons (or sometimes, the birds get it!).

Nutrition

Calories: 390kcal | Carbohydrates: 59g | Protein: 15g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 1925mg | Potassium: 248mg | Fiber: 3g | Sugar: 4g | Vitamin A: 411IU | Vitamin C: 2mg | Calcium: 129mg | Iron: 4mg

Nutritional values are approximate.