Grilled White Pizza with Bacon and Basil

The perfect summertime pizza, this Grilled White Pizza with Bacon and Basil is outdoor perfection! Grilling the pizza is not only easy, but keeps the heat out of the kitchen!

Course Main Dish

Cuisine Italian

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 487kcal

Author Deborah Harroun

Ingredients

1 tablespoon extra virgin olive oil
1-2 cloves garlic minced
1 lb pizza dough*
1/2 cup ricotta cheese
4 oz fresh mozzarella cheese
2 slices bacon cooked and crumbled
handful of fresh basil leaves torn
Red pepper flakes to taste

Instructions

In a small bowl, combine the olive oil and the garlic. Let it sit until needed.
1 tablespoon extra virgin olive oil, 1-2 cloves garlic
Heat a grill to medium heat. (All grills cook a little differently. You’ll want the temperature around 400ºF.)
Stretch or roll the pizza dough to a large circle. You want to make sure the dough is not sticky so that it is easy to transfer to the grill. (See my tips in the notes section below.)
1 lb pizza dough*
Once the grill is hot, transfer the dough to the hot grill. Let it cook until the bottom is browned and lightly charred. This will take about 3-5 minutes. I like to rotate mine halfway through the cook time in case there are any hot spots.
Use a pizza peel to remove the dough from the grill and flip it over so the raw side is down and the cooked side is up.
On the cooked side, spread the garlic olive oil evenly. Top with the ricotta cheese, dropping in dollops and spreading as evenly as possible.
1/2 cup ricotta cheese
Add the mozzarella to the pizza (I like to take the slices and tear them into smaller pieces) along with the bacon. Sprinkle with basil and red pepper flakes.
4 oz fresh mozzarella cheese, 2 slices bacon, handful of fresh basil leaves, Red pepper flakes
Slide the pizza back onto the grill and continue to cook with the lid closed, until the bottom is browned and the cheese is melted, about 4-5 more minutes.
Remove the pizza from the grill and let it sit for a minute or two. Top with more basil, if desired, and serve.

Notes

*I usually call for 1 pound of pizza dough per pizza, but personally, I like less than that. I will usually use about 12 oz of dough per pizza.

If you are using my homemade pizza dough recipe, the dough will be too sticky as is to transfer to the grill. I usually use parchment paper, but don’t want to use that in the grill where it will catch on fire! So I will either add a little bit of extra flour to the dough, or just make sure the outside of the dough is floured well so that it doesn’t stick.

I still find that it is easiest to roll the dough out on parchment paper. And then to transfer the dough to the grill, you can carefully flip the dough over onto the grill, so that the parchment is on top of the dough, then carefully pull away and discard the parchment.

Use a pizza peel or tongs to remove the half-cooked dough from the grill. A pizza peel is the easiest way to remove the finished pizza from the grill.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition