There’s just something about food coming hot off the grill that feels extra good, especially when it’s not the usual burgers or brats. When you want a change of pace, grilled pizza is one of those surprises that ends up being way better than you imagine.
The crust gets that charred edge you can’t fake in the oven, the cheese turns into bubbling pools of goodness, and the whole thing comes alive with a smoky salad of romaine and red onion on the side.
Honestly, the salad might even compete with the pizza for attention.
Why This Pizza Recipe Is a Must for Grill Nights
At first the thought of putting soft pizza dough right onto hot grill grates sounds like it’s going to be a total mess. But once you try it, you see how simple it actually is.
The high heat makes the crust puff up and gives it that golden, blistered bottom that ovens at home just don’t pull off.
What makes it easier is shaping the dough before it goes near the fire. Grill the dough plain for a minute or two and that sets the base. Then when you go back with sauce and toppings, nothing falls through and you’re not fighting with sticky dough.
I always set up the grill with two zones, one hotter and one cooler. On gas you just lower a burner and with charcoal you push the coals to one side. That way if the crust starts cooking too fast, you can slide it over to finish without burning.
Even if it’s your first try, this trick keeps everything under control and gives the pizza that wood fired vibe.
Pizza Meets Salad, & It Works
Here’s where it gets interesting. This grilled pizza doesn’t roll solo—it’s paired with a charred romaine and red onion salad that throws in flavor and texture like it was meant to be there all along. It’s more than just a side; it’s a co-star.
Romaine, still crisp with a bit of smoky edge, transforms when hit by the heat. Paired with softened onions and drizzled in a tangy dressing? Absolute flavor bomb. The final touch—Parmesan shavings on top—pulls it all together like a proper dinner party dish… but way easier to make.
Tips to Make Grilled Pizza Without the Stress
This one’s friendly for all levels. Store-bought dough? Totally fine. Just let it Letting the dough rest at room temp before stretching makes a huge difference. If you skip that step, it just keeps snapping back into shape and drives you crazy.
A light dusting of flour or setting it on parchment helps a ton when it’s time to move the dough to the grill, otherwise it’s way too easy to lose the shape on the way over.
A few little tricks I’ve learned along the way: brush the grates with oil right before you put the dough down, it keeps things from sticking. Keep an eye out for big bubbles while it cooks, that’s your signal it’s ready to flip or else the bottom gets too dark.
Go easy on the toppings too, especially sauce, because heavy layers will make it soggy in a hurry. And don’t throw away the romaine core, it actually keeps the leaves together while they get that smoky char.
This is written for two people, but you can stretch it for a crowd without much hassle. Just prep extra dough rounds ahead of time and grill them off one at a time. It’s fast, and everyone gets a fresh slice.
Why This Should Be in Every Summer Recipe Rotation
The best part, besides how good it tastes, is how grilling pizza turns a regular dinner into something a little more fun. It gets everyone hanging around the grill, talking, and it makes pizza night feel more like an occasion.
Since you can play around with toppings, switching up cheeses or throwing on grilled peaches or zucchini, it never really gets boring.
That smoky salad on the side keeps everything balanced. You don’t need to make extra sides or a starter, the pizza and salad together cover it all. It feels complete, like a full meal straight off the fire. And it’s exactly the kind of thing summer weekends are made for.
Easy to pull together, impressive without trying too hard, and the kind of food you start craving again before the plates are even cleared.
Easy to Customize, Hard to Forget
This grilled pizza with salad isn’t only a recipe for two, it’s more like a template you can keep coming back to. Works just as well for a date night as it does when you’ve got a couple of friends helping out around the grill.
I think of it as a blank canvas for whatever’s in season or whatever happens to be in the fridge. Toss on some grilled corn, drizzle a little chili oil at the end, skip the meat or pile it on.
It bends to whatever mood you’re in, which is why it never feels the same twice.
Grilled Pizza Recipe for Two with Charred Romaine & Red Onion Salad
Equipment
- Rimless or inverted baking sheet
- 12-inch metal skewer
- Grill (charcoal or gas)
Ingredients
Pizza
- 12 ounces plum tomatoes cored, seeded, and diced into ½-inch pieces
- ¼ teaspoon table salt
- 2 tablespoons chopped fresh basil
- 2 tablespoons extra-virgin olive oil
- 1 small garlic clove minced
- ⅛ teaspoon red pepper flakes
- 3 ounces mozzarella cheese shredded (about ¾ cup)
- ¼ cup grated Parmesan cheese
- 1 recipe Basic Pizza Dough room temperature
Salad
- 3 tablespoons extra-virgin olive oil divided
- 2 teaspoons balsamic vinegar
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- 1 small garlic clove minced
- 1 red onion sliced into ¾-inch-thick rounds
- ⅛ teaspoon table salt
- Pinch of pepper
- 1 large romaine lettuce heart halved lengthwise through the core
- 1 ounce Parmesan cheese shaved
Instructions
- Tomato Topping: Mix the tomatoes with salt, spread them on a paper towel–lined plate, and let sit for 15 minutes to drain. In a bowl, combine the drained tomatoes with basil, 1 tablespoon of oil, garlic, and red pepper flakes. Season with salt and pepper. In a separate bowl, mix the mozzarella and Parmesan cheeses.
- Dough Prep: Divide the room-temperature pizza dough into two equal balls. On a floured surface, roll each into 9-inch rounds. If the dough resists stretching, let it rest covered for 5 minutes before rolling again. Place shaped dough rounds between floured parchment sheets and cover with plastic wrap.
- Make the Salad Dressing: Whisk together 2 tablespoons of oil with vinegar, honey, mustard, and garlic. Season to taste with salt and pepper. Set aside. Skewer onion slices and brush with the remaining tablespoon of oil. Sprinkle with salt and pepper.
- Prepare the Grill: Charcoal Grill: Light coals and spread over three-quarters of the grill. Leave one area free of coals for indirect heat. Heat until the grill is hot, about 5 minutes. Gas Grill: Turn all burners to high, heat for 15 minutes, then reduce heat on one side for a cooler zone.
- Grill Vegetables: Oil the grill grate. Grill the onion skewers over high heat, turning occasionally, until lightly charred (8–10 minutes). Grill the romaine next to the onion until charred (about 2 minutes). Transfer both to a platter and cover loosely with foil to keep warm.
- Grill Dough: Invert a baking sheet and place a dough round on it. Slide the dough onto the hot side of the grill using tongs. Grill until bubbly and spotty brown on the bottom, about 1 minute. Repeat with the second dough round.
- Assemble & Finish: Flip crusts onto the baking sheet, grilled side up. Brush with 1 tablespoon oil, top with the cheese mix, then spoon the tomato mixture evenly over each crust. Return pizzas to the grill and cook, covered, until cheese is melted and the bottoms are browned—2 to 4 minutes. Keep an eye out to prevent burning.
- Serve: Drizzle the grilled onion and romaine with the reserved dressing, sprinkle with shaved Parmesan. Slice pizzas and serve with the salad on the side.
Notes
- Store-bought dough can be used, but ensure it rests at room temperature to make stretching easier.
- Keeping the core in the romaine ensures the leaves stay intact during grilling.
- For even grilling, frequently rotate and check crusts to avoid burning.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.