the BEST Grilled Flatbread Pizzas

This recipe is created in partnership with Rhodes Bake-N-ServⓇ. All opinions are mine. All deliciousness is their's.

You will be seriously impressed with how TASTY Rhodes Bake-N-Serv® Dinner Rolls are when made into your favorite grilled flatbread pizzas. We use these in the summer ALL. THE. TIME. They create the fastest, crispiest, and easiest grilled pizzas you'll ever make. Personal Grilled Flatbread Pizzas have never been easier or more delicious!

Personal grilled flatbread pizzas

I don't think I can emphasize enough just how much I want you to try using these rolls for your grill. They are a summer menu changer. If you have been scared of making grilled pizza this method is THE ONE for you.

The smaller size of these pizza makes them easier to handle in the grill, they get crispier because of their smaller size, and because everyone can choose their own toppings, personal pizza's are always family friendly (hello topping bar for a cookout with friends?)

Try throwing a bunch of these on the grill to get the first side done, having everyone add their toppings, and then simply put them on the grill for the final melt and crisp.

Key Ingredients:

  • Rhodes Bake-N-Serv® Dinner Rolls. These are Non-GMO, Made with Cane Sugar, No preservatives, Vegan, Vegetarian, Kosher Pareve, and Made In The USA. They have literally become my must-have for summer grilling. The BEST pizza crust on the grill, without exception.
  • Olive Oil. To achieve the perfect crispy crust you need to brush copious amounts of garlic-y olive oil on the dough.
  • Garlic Powder. You can use fresh minced garlic, if you prefer, but I find that the powder mixes up nicely with the olive oil for even distribution.
  • Roma Tomatoes. Any tomatoes you have are just fine but if you are heading to the store to get some, choose Roma. Roma won't give off as much liquid when grilled and are ideal for pizzas.
  • Fresh Mozzarella Cheese. I'll use whatever I have on hand whether it be shredded, block, or in a roll. BUT...the fresh roll of mozza is the ultimate in flavor!
  • Fresh Basil. Truly, is it really a grilled pizza without fresh basil? Nope. I just don't think so. Dried just isn't the same for pizzas...use the fresh whenever possible.

To Make:

  • About 3 hours prior to grilling, take the dough out of the freezer and set it out on the counter to thaw. Alternately, thaw it in the fridge overnight.
  • Preheat your grill and properly oil the grates so the dough doesn't stick.
  • Roll out the dough to form about 6 inch slabs of dough. Use your fingers to gently pull the dough into a circle, let it rest for about 5 minutes, and then use a roller to finish rolling it out.
  • Mix the oil and garlic powder together, add the salt and stir.
  • Liberally brush one side of the dough well.
  • Place the dough, oiled side down, on the grill. Close the cover and grill for about 3 minutes until it puffs up and is charred on the bottom. If it seems to be burning, turn off the burners directly under it.
  • Remove the dough, oil the side that wasn't grilled and flip it over (the grilled side is the side we will add toppings to)
  • On the grilled side, add your mozzarella cheese, sliced tomatoes, and fresh basil.
  • Return the pizza to the grill (be sure the newly oiled side is down and the grilled side has the toppings on it) and grill for about 2-3 minutes or until melted and the bottom is crispy and golden.

Tips:

  • Using two rolls of dough gives enough thickness to the dough to withstand the grill grates. A single roll of dough is far too thin and you'll find it sinking in between the grates. Stick with 2 rolls per pizza.
  • The dough will want to stick to your grill grates so be sure they are properly oiled. You can spray them with cooking spray prior to turning it on (take them out of the grill) or rub a paper towel coated in oil over them (again, be sure it is off).
  • If you find that your cheese has melted and your dough is done but it isn't as crispy as you would like it open the grill cover, turn the heat up, put the pizza over direct heat, and let it sit for about 30 seconds. Keep an eye on it, thought, it will char fast!
  • If you end up with a big puffy spot in your dough after the first grill simply press it down...that's actually fantastic!!
  • Direct heat means more charring...keep your dough off direct flames if you are worried about it cooking too fast.

Adaptations:

  • Cast Iron pan indoors: you won't get the same charring or grilled taste BUT this method works well on a cast iron pan on your stove. You know, for winter.
  • Swap out your ingredients for your favorites. Try chicken and buffalo sauce, Hawaiian, veggies, or even peanut butter sauce and strawberries. Whatever you put your homemade pizza can go on these!

Make Ahead/Freeze/Store:

  • Make these ahead by getting the first grill done and then setting them aside until the toppings are added and they are ready for the second grill. I wouldn't make them more than a day ahead, however.
  • Freeze grilled pizzas by wrapping them in parchment paper and storing them in a freezer bag. Reheat in a preheated 375 degree oven until hot and bubbly. Don't microwave them...they get soggy.

easy Grilled Flatbread Pizzas

They create the fastest, crispiest, and easiest grilled pizzas you’ll ever make. Personal Grilled Flatbreads have never been easier or more delicious!
No ratings yet
Prep Time 10 mins
Cook Time 12 mins
Thawing 3 hrs
Course Drinks
Cuisine American
Servings 2 people
Calories 380 kcal

Ingredients
  

  • 4 rolls Rhodes Bake-N-Serv® Dinner Rolls.
  • 3 tbsp Olive Oil.
  • 1 teaspoon Salt
  • 1.5 teaspoon Garlic Powder.
  • 2 Roma Tomatoes.
  • 4 oz Fresh Mozzarella Cheese.
  • ¼ cup chopped Fresh Basil.

Instructions
 

  • About 3 hours prior to grilling, take the dough out of the freezer and set it out on the counter to thaw. Alternately, thaw it in the fridge overnight.
  • Preheat your grill to around 375 degrees and properly oil the grates so the dough doesn’t stick.
  • Roll out the dough to form about 6 inch slabs of dough. Usually you want to roll it out about half way or until the dough resists, let it rest a few minutes, and then finish rolling it out.
  • Mix the oil and garlic powder together, add the salt and stir.
  • Liberally brush one side of the dough well with the oil mixture.
  • Place the dough, oiled side down, on the grill. Close the cover and grill for about 3 minutes until it puffs up and is charred on the bottom. If it seems to be burning, turn off the burners directly under it. You are looking for the bottom to be nicely grilled, the top to puff up and not be shiny.
  • Remove the dough from the grill (feel free to bring it into your kitchen!), oil the side that wasn’t grilled and flip it over (the grilled side is the side we will add toppings to)
  • On the grilled side, add your mozzarella cheese, sliced tomatoes, and fresh basil.
  • Return the pizza to the grill that is still at 350-375 degrees(be sure the newly oiled side is down and the grilled side has the toppings on it) and grill for about 2-3 minutes or until melted and the bottom is crispy and golden.

Nutrition

Calories: 380kcalCarbohydrates: 6gProtein: 14gFat: 34gSaturated Fat: 10gCholesterol: 45mgSodium: 1534mgPotassium: 228mgFiber: 1gSugar: 2gVitamin A: 1058IUVitamin C: 9mgCalcium: 304mgIron: 1mg
Keyword 30 minute, grilled, pizza, rhodes
Made this recipe?Mention miznelliebellie or tag #NBRecipes!

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