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Pizza on a Blackstone Griddle

Pizza on a Blackstone griddle with a blistered, charred crust and bubbling cheese. Cook thin dough directly on the flat-top, then dome-cover until the cheese melts for an easy outdoor flatbread pizza.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 980
Ingredients Equipment Method Notes

Ingredients
  

Dough and cooking base
  • 1 lb pizza dough
  • 2 tbsp olive oil
  • 1 cup pizza sauce
  • 2 cup mozzarella cheese, shredded
  • 1 Your choice of toppings
  • 1 Fresh basil leaves
  • 0.25 cup Grated Parmesan cheese
  • 1 Flour for dusting

Equipment

  • 1 Blackstone griddle

Method
 

Preheat and oil the griddle
  1. Heat the Blackstone griddle to medium heat and oil the surface for a light slick sheen.
  2. Stretch the pizza dough into 4 thin rounds, dusting with flour as needed so the dough doesn’t stick.
Griddle-cook the crust
  1. Place the dough directly on the griddle and cook for 2-3 minutes until the bottom is golden, watching for visible browning at the edges.
  2. Flip the crust and quickly add the pizza sauce, mozzarella cheese, and your choice of toppings to the cooked side so the cheese starts melting immediately.
Melt and finish
  1. Cover with a dome or large pan and cook for 3-5 minutes until the cheese melts and looks glossy.
  2. Remove from the griddle, top with fresh basil and Parmesan, then slice and serve while the crust is hot and the cheese is bubbling.

Notes

Pro tip: keep toppings fairly light so the cheese melts evenly under the dome. Store leftover pizza in the refrigerator up to 3 days; reheat on the griddle or in a hot oven until re-crisped. Freezing is not recommended for best crust texture—if you want an easier swap, use store-bought gluten-free pizza dough to make it gluten-free.