Smoked Pizza on Pellet Grill
The ultimate crispy, smoky, and flavorful pizza recipe ever! This pellet grill pizza is easy to whip up, uses a cast iron skillet for the perfect crust, and delivers restaurant-quality results right in your backyard! Say hello to your new favorite pizza night upgrade!
Servings: 2 servings
Calories: 526kcal
Ingredients
- 1 tablespoon olive oil
- 1 batch pizza dough (store-bought or homemade)
- ⅓ cup pizza sauce
- 1 cup shredded mozzarella cheese
- Pepperoni, salami, ham (or your favorite toppings)
Instructions
- Preheat your pellet grill to 400°F - this is important! You want to give your grill at least 15-20 minutes to heat up EVEN if it beeps and tells you it's preheated after 5 minutes.
- Prepare your cast iron skillet by coating a 12-inch cast iron skillet with olive oil (1 tablespoon). Stretch your pizza dough and press it into the pan, working it to the edges. Let it rest for 10-15 minutes while your smoker gets nice and hot.
- Add your toppings by spreading your pizza sauce (⅓ cup) in an even layer over the dough, leaving a small border for the crust. Sprinkle on the shredded mozzarella cheese (1 cup), then arrange your pepperoni, salami, and ham pieces evenly across the top. NOTE: Don't overload with toppings or your pizza will get soggy in the middle. A moderate amount of toppings works best.
- Smoke your pizza by placing the skillet directly on the grill grates of your pellet smoker and close the lid. Cook pizza for 16 minutes until the cheese is bubbly and the crust is golden brown. Note: After about 12 minutes of cooking, check your pizza. If the top is browning too quickly but the crust isn't done, you can cover it loosely with foil for the remaining cooking time.
- Test doneness by looking for a golden brown crust and fully melted, bubbly cheese. You can also lift the edge with a spatula to check that the bottom crust is crispy and browned.
- Let the pizza cool for 2-3 minutes before slicing and serving. This lets the cheese set slightly so it doesn't all slide off with the first slice.
Video
Notes
- Wood Pellets: Mild fruit woods like apple or cherry work great for pizza, but hickory adds a more robust smoke flavor if you prefer that.
- Dough Tips: Let refrigerated dough come to room temperature for at least 30 minutes before stretching. This makes it easier to work with and prevents it from shrinking back.
- Toppings Variations: Try BBQ Chicken (BBQ sauce, cooked chicken, red onion, cilantro), Margherita (fresh mozzarella, cherry tomatoes, fresh basil), or White Pizza (alfredo sauce, mozzarella, ricotta, spinach).
- Pan Size Tips: If you don't have a 12-inch cast iron skillet, you can use a 10-inch one, but you may have extra dough. Use the leftover dough to make a small personal pizza or breadsticks.
- Oven Alternative: No pellet grill? You can bake this pizza in a conventional oven at 450°F for 10-15 minutes.
- Storage Tips: Store leftover pizza in an airtight container in the refrigerator for up to 3 days. For best reheating results, warm slices in a skillet over medium-low heat with a lid until the cheese melts (much better than microwaving!).
- Freezing Tips: To freeze, place cooled slices in a single layer on a baking sheet until frozen, then transfer to a freezer bag. This will keep the pizza for up to 2 months. When ready to eat, reheat from frozen in a 375°F oven for 10-12 minutes.
Nutrition
Calories: 526kcal | Carbohydrates: 4g | Protein: 24g | Fat: 46g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1441mg | Potassium: 319mg | Fiber: 1g | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 3mg | Calcium: 299mg | Iron: 1mg
