Grilled Pizza Recipe - Indigo Pool Patio BBQ

Grilled Pizza Recipe

Fire up your Napoleon Prestige Pro BBQ Grill for a cookout that pleases all appetites! While preheating the grill to 400°F with a pizza stone inside, assemble two pizzas. One can be a meat lover's paradise with pepperoni, chorizo, prosciutto, and ground beef. The other can be a vegetarian delight loaded with mushrooms, onions, peppers, and zucchini. Once the grill and stone are hot, use a pizza peel to transfer each pizza onto the stone for quick cooking. Enjoy perfectly grilled pizzas with smoky undertones, melty cheese, and customized toppings in no time!




Meat Lover's Pizza

  • 1 package premade pizza dough, unbaked
  • ¼ cup melted garlic butter
  • 2 tbsp. flour
  • 2 tbsp. cornmeal
  • ¼ to ½ cup pizza sauce
  • 6 slices prosciutto
  • ¼ cup pancetta
  • ¼ cup sliced chorizo
  • 24 slices pepperoni
  • ¼ cup cooked ground beef
  • 2 slices bacon, cooked crisp and chopped
  • ½ cup shredded mozzarella cheese


Vegetarian Pizza

  • 1 package premade pizza dough, unbaked
  • ¼ cup melted garlic butter
  • ½ cup shredded mozzarella cheese
  • 2 tbsp. flour
  • 2 tbsp. cornmeal
  • ¼ to ½ cup pizza sauce
  • Sliced mushrooms 
  • Sliced zucchini
  • Sliced onion
  • Sliced peppers



  1. Place the pizza stone(s) onto the grill before you begin to preheat. Turn the grill on to medium, using all burners and preheat the grill to 400°F.
  2. While the grill is preheating, arrange all ingredients needed for dressing the pizzas onto a platter, or tray. Roll the dough out on a floured surface – if you are making more than one pizza repeat this process.
  3. Sprinkle your pizza peel with cornmeal and slide the rolled-out dough onto the pizza peel. Brush it generously with garlic butter.
  4. Once the grill is up to temperature and holding steady, sprinkle the pizza stone(s) with cornmeal and slide the dough onto the stone. If you are doing more than one pizza, re-sprinkle the pizza peel with cornmeal, slide the second dough onto the peel, brush generously with garlic butter and place onto the other prepared pizza stone.
  5. Bake the dough for 5 to 10 minutes, or until the bottom has become solid but not deeply golden. If you notice that the dough is puffing up, stab it a few times with a fork before flipping it over on the stone.
  6. Carefully spread your dough with pizza sauce and then add the toppings. For the Meat Lover’s pizza, start with a little sprinkling of cheese, followed by heaping helpings of ground beef, pepperoni, bacon, chorizo, pancetta, and a little more cheese. Finally, artfully drape the prosciutto on top and then top with even more cheesy goodness.
  7. For the vegetarian pizza, add a layer of sauce, a little cheese, onions, peppers, zucchini, mushrooms, and any of your other favorites, followed by even more cheese.
  8. Bake the pizza for another 5 to 10 minutes, or until the crust is golden and delicious, while the toppings are melted and bubbly.
  9. Remove the pizza from the grill using the pizza peel, leaving the stones on the grill to cool slowly as the grill does. Slice the pizza and serve to your hungry guests, much to their delight.
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