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Grilled Cup N’ Crisp Pizza

  • Author: Aubrey Johansen
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4 personal pizzas 1x


  • 1 ball pizza dough (cut into four equal pieces)
  • 1 cup tomato sauce
  • 1 cup low moisture mozzarella (diced)
  • 1/4 cup fresh mozzarella (diced)
  • 1 cup Hormel Cup N' Crisp Pepperoni
  • 23 tbsp hot honey
  • 23 tbsp fresh parm (grated)
  • 23 tbsp fresh basil
  • 1/4 cup ricotta
  • s & p (to taste)


  1. Light grill to high heat by heating charcoal, or turning propane on. Add your pizza stone to the grates, and let it heat up for about 20-30 minutes with the lid closed. The hotter the grates or the stone mean getting that crispy bottom of the crust that mimics your favorite pizza joint! Pro tip: if you're grilling directly on the grates, give your dough a quick brush of olive oil before placing on the grill to prevent sticking!
  2. Take one of the pieces of dough and roll it thinly. Transfer dough to pizza stone. Working quickly, spoon 1/4th of the sauce onto the dough, smoothing out evenly, then sprinkling 1/4th of the mozzarella cheeses and adding pepperoni. Close lid and cook for about 10 minutes, or until crust is golden brown, and pepperoni are cupped and crisped.
  3. Remove Pie from stone, and immediately garnish with dollops of ricotta, a drizzle of the spicy honey, fresh parmesan, and a sprinkle of basil. Repeat cooking until all the pizzas have been made, or until you're so full, you cannot move. Enjoy!

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