Experience the ultimate in outdoor cooking with this irresistible Grilled White Pizza featuring crispy bacon and fresh basil. It’s the quintessential summertime meal, offering a perfect blend of smoky flavor and cheesy goodness, all while keeping your kitchen cool!
No grill? No problem! You can still enjoy a delicious white pizza. For a fantastic indoor option, try this White Pizza Recipe cooked in your oven.
The Irresistible Allure of Grilled Pizza
There’s an undeniable magic that happens when pizza meets a hot grill. Grilling pizza at home isn’t just a cooking method; it’s an experience. It’s the only true way to replicate that coveted, slightly charred, crispy-chewy crust you find at your favorite pizzeria, but with the added bonus of a subtle smoky flavor that only outdoor cooking can impart. Forget turning on your oven and heating up the entire house during the warmest months. Grilling pizza keeps the heat outside where it belongs, making it an ideal choice for summer gatherings and weeknight dinners alike.
This particular recipe takes a classic white pizza and elevates it with the smoky depth of grilled dough and the savory crunch of bacon. It’s a simple yet incredibly flavorful dish that relies on quality ingredients and the unique cooking environment of your grill. If you’ve never tried grilling pizza before, prepare to be amazed at how easy it is and how superior the results are compared to a traditional oven-baked pie.
Why This Grilled White Pizza Will Become Your Summer Favorite
This isn’t just any pizza; it’s a celebration of simple, robust flavors perfectly balanced for a light and satisfying meal. What makes this grilled white pizza truly stand out? First, there’s no heavy tomato sauce to weigh it down. Instead, a fragrant garlic-infused olive oil forms the base, providing a rich, aromatic foundation without overwhelming the other ingredients. Then comes the abundance of creamy ricotta and gooey mozzarella, creating a decadent cheese blend that melts beautifully on the grill.
But let’s be honest, the real star of the show might just be the bacon. Cooked until perfectly crispy before it even touches the pizza, this ingredient adds an incredible layer of salty, savory richness that complements the cheeses and basil perfectly. Seriously, you won’t want to skip it – and honestly, can you ever go wrong with bacon on a pizza? We think not! A final flourish of fresh basil and a sprinkle of red pepper flakes for a subtle kick complete this masterpiece. It’s a white pizza recipe you’ll find yourself craving and making again and again throughout the summer season.
Key Ingredients for Your Perfect Grilled Pizza
Creating this delicious grilled white pizza requires a handful of fresh, high-quality ingredients. Each component plays a vital role in achieving the optimal flavor and texture that makes this dish so special. Here’s a closer look at what you’ll need:
- Olive Oil and Garlic: This dynamic duo forms the heart of our “sauce-less” white pizza. We recommend using a good quality extra virgin olive oil. If you have an olive oil already infused with garlic, that’s fantastic! Otherwise, simply mince fresh garlic and let it sit in the olive oil for a little while to allow the flavors to meld. This garlic-infused oil will be brushed directly onto the grilled dough, imparting a wonderful aroma and savory taste.
- Pizza Dough: The foundation of any great pizza! While store-bought pizza dough is a convenient option, nothing quite beats the flavor and texture of homemade pizza dough. Whichever you choose, the key is to ensure the outside of the dough is thoroughly floured. This prevents it from sticking to your work surface or, more critically, to the parchment paper or grill grates, ensuring a smooth transfer process.
- Ricotta Cheese: A hallmark of traditional white pizza, ricotta brings a delightful creaminess and a subtle tang. Its soft, spreadable texture melts into luscious dollops across the pizza, adding moisture and richness that perfectly complements the crispy crust. Don’t skip this ingredient; it truly defines the white pizza experience.
- Mozzarella Cheese: For that classic cheesy pull, mozzarella is indispensable. We prefer fresh mozzarella for its superior melt and milky flavor, which can be torn into smaller pieces for even distribution. However, shredded mozzarella also works wonderfully and is a convenient alternative. Choose whole milk mozzarella if possible for the best melting performance.
- Bacon: The hero ingredient for many! For this recipe, you’ll want bacon that has been cooked until perfectly crisp and then crumbled. Just a couple of slices of regular bacon are enough to impart a significant amount of savory flavor and satisfying crunch without overpowering the other ingredients. Pre-cooking the bacon ensures it’s perfectly rendered and crispy on your finished pizza.
- Fresh Basil: A vibrant herb that adds a burst of freshness and aromatic sweetness. We use fresh basil generously, adding some before grilling to infuse the pizza with its flavor and then sprinkling more fresh leaves on top just before serving for an extra layer of brightness and visual appeal.
- Red Pepper Flakes: This is an optional but highly recommended ingredient for those who appreciate a touch of heat. A light sprinkle of red pepper flakes adds a subtle warmth and a gentle kick that balances the richness of the cheese and bacon beautifully. Adjust the amount to your personal spice preference.
Mastering the Art of Grilled White Pizza: A Step-by-Step Guide
Grilling pizza might seem intimidating at first, but with these clear steps and a few smart techniques, you’ll be a grill master in no time. The key is to work quickly and have all your ingredients prepped and ready.
STEP 1: Prepare Your Garlic Olive Oil. Begin by making your fragrant garlic-infused olive oil. In a small bowl, combine your minced garlic with the extra virgin olive oil. Stir well and let it sit for at least 10-15 minutes. This allows the garlic’s flavor to thoroughly infuse the oil, creating a rich and aromatic base for your pizza. If you prefer a smoother texture without garlic chunks, you can grate the garlic or even use garlic powder, though fresh is always best.
STEP 2: Stretch the Pizza Dough. On a lightly floured surface or a piece of parchment paper, stretch or roll your pizza dough into a large, thin circle. Aim for a thickness that’s not too thin to tear, but thin enough to cook through efficiently on the grill. If using parchment paper, ensure it’s well-floured to prevent the dough from sticking, which is crucial for a clean transfer to the grill. A well-floured dough will be much easier to handle and move.
STEP 3: First Grill – Cooking the Underside. Preheat your grill to a medium-high heat, around 400°F (200°C). Once hot, it’s time to transfer the dough. The easiest way to do this is by carefully placing the dough, still on its parchment paper, onto the hot grill grates, parchment side up. After about 30 seconds to a minute, the dough will firm up slightly, allowing you to easily peel off the parchment paper. Alternatively, you can carefully place the dough directly onto the grill by hand, exercising caution to avoid burns. Let the dough cook on one side until the bottom is beautifully browned and shows some appealing char marks. This typically takes 3-5 minutes. Rotate the dough once or twice during this phase to ensure even cooking, especially if your grill has hot spots. Use a pizza peel or sturdy tongs to remove the partially cooked crust from the grill, flipping it so the cooked side is now facing up.
STEP 4: Top Your Pizza. With the cooked side of the dough facing up, quickly spread the garlic olive oil evenly over the surface. Next, spoon dollops of ricotta cheese across the dough, spreading it gently. Distribute the fresh mozzarella cheese (we recommend tearing fresh mozzarella into smaller pieces for better coverage) and the crumbled, cooked bacon. Finish with a generous sprinkle of fresh basil leaves and a dash of red pepper flakes, if desired.
STEP 5: Second Grill – Melting and Finishing. Carefully slide the topped pizza back onto the grill. Close the lid to help melt the cheese and ensure the top cooks through. Continue to grill for another 4-5 minutes, or until the bottom of the crust is golden brown and the cheese is bubbly and melted. Keep a close eye on it to prevent burning.
STEP 6: Rest and Serve. Once the pizza is perfectly cooked, use your pizza peel to remove it from the grill. Transfer it to a cutting board and let it rest for a minute or two. This brief resting period allows the cheese to set slightly, making for cleaner slices. Top with a final sprinkle of fresh basil leaves for an extra pop of flavor and color, then slice and serve immediately. Enjoy your homemade, perfectly grilled white pizza!
Expert Tips for Grilled Pizza Perfection
Grilling pizza is a fast-paced activity, so having a game plan will ensure success. Here are some essential tips and tricks to make your grilled white pizza experience smooth and delicious:
- Mise en Place is Key: My absolute biggest piece of advice is to have all of your ingredients prepped, measured, and within arm’s reach before you even think about putting dough on the grill. This pizza cooks incredibly fast, especially the second grilling phase, so you need to be able to work quickly and efficiently when adding toppings.
- Dough Preparation is Crucial: Whether you’re using homemade or store-bought dough, ensure it’s at room temperature before stretching. This makes it more pliable and easier to work with. For homemade dough, like my homemade pizza dough recipe, it can sometimes be a bit sticky. To prevent sticking to your work surface or the parchment paper (which helps immensely with transfer), make sure to generously flour both your hands and the dough itself.
- The Parchment Paper Trick: This is a game-changer for transferring sticky dough to a hot grill. Stretch your dough on parchment paper. When it’s time to grill, carefully flip the dough (parchment side up) onto the hot grates. Grill for about 30 seconds to a minute, just until the dough firms up enough, then carefully peel away and discard the parchment paper. This prevents the dough from adhering to the grates and makes the process much less stressful.
- Manage Your Grill Temperature: Different grills cook differently, but you’re aiming for a consistent medium-high heat, ideally around 400°F (200°C). Too hot, and your crust might burn before the toppings cook. Too cool, and you won’t get that desirable char and crispy texture. Rotate your pizza during the first grill to account for any hot spots on your grill.
- Even Topping Distribution: When adding your fresh mozzarella, especially if using a log of fresh mozzarella, tear it into smaller, bite-sized pieces rather than placing large slices. This ensures that the cheese melts evenly across the entire pizza, giving every bite a perfect blend of flavors.
- Basil Timing: We love the vibrant flavor of fresh basil. To maximize its impact, I like to add about half of the torn basil leaves during the topping stage before the second grill. This allows some of the basil to cook slightly and infuse its aroma into the pizza. Then, once the pizza is off the grill, I add the remaining fresh basil as a garnish, providing that burst of uncooked, aromatic freshness.
- Essential Tools: A good pizza peel is invaluable for transferring the pizza on and off the grill safely and easily. If you don’t have one, a sturdy, large spatula or a pair of tongs can work for the initial crust flip, but a peel makes removing the finished pizza much simpler.
Variations and Serving Suggestions
While this Grilled White Pizza with Bacon and Basil is perfect as is, don’t hesitate to experiment! You could add thinly sliced red onions for a sharp bite, a sprinkle of Parmesan cheese for extra umami, or even some thinly sliced mushrooms for an earthy depth. For a leaner option, substitute turkey bacon or skip the bacon altogether for a vegetarian delight.
Serve this fantastic grilled pizza alongside a fresh green salad with a light vinaigrette to balance the richness. A crisp glass of white wine or a chilled craft beer would also be a perfect accompaniment for this outdoor feast. It’s truly a versatile dish that adapts well to your preferences and any summer occasion.
More Delicious Pizza Creations
If you’ve fallen in love with homemade pizza, explore some of these other fantastic recipes from our kitchen:
- Hawaiian Pizza
- Caprese Pizza
- BBQ Chicken Pizza
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Grilled White Pizza with Bacon and Basil
Pin Recipe
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.
Recipe 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 Information
Calories: 487kcal,
Carbohydrates: 56g,
Protein: 20g,
Fat: 21g,
Saturated Fat: 8g,
Polyunsaturated Fat: 4g,
Monounsaturated Fat: 7g,
Trans Fat: 0g,
Cholesterol: 38mg,
Sodium: 749mg,
Potassium: 205mg,
Fiber: 4g,
Sugar: 2g