Grilled Bisquick Margherita Pizza with Fresh Mozzarella
A creative twist on classic Margherita pizza using convenient Bisquick mix to create a tender, grillable crust. The high heat of the grill adds subtle smokiness while creating a beautifully charred bottom and perfectly melted fresh mozzarella on top. Fresh basil and quality olive oil finish this crowd-pleasing recipe that's perfect for summer entertaining or weeknight dinners when you want homemade pizza without the oven. The quick Bisquick dough comes together in minutes and handles beautifully on the grill, making this accessible even for beginner grillers.
Ingredients
- 1 ½ cups Original Bisquick mix, plus additional for kneading doughalmond flour + baking powder1:1 ratiogluten-free
Use 1.5 cups almond flour + 1 tsp baking powder
- ⅓ cup very warm water, 120°F to 130°F
- ¼ cup pizza sauce, or 4 sliced plum (Roma) tomatoes
- 7 slices fresh mozzarella cheese
- ¼ cup fresh basil leaves, chopped
- 2 tablespoons olive oil
Instructions
- 1
Spray grill rack with cooking spray or brush with oil and heat grill
- 2
Stir together Bisquick mix and very warm water in large bowl and beat 20 strokes until soft dough forms
- 3
Knead dough on surface lightly sprinkled with Bisquick mix for 2 to 3 minutes, adding additional mix until no longer sticky
- 4
Roll or press dough to 12-inch diameter, ensuring uniform thickness for even cooking
- 5
Place dough directly on grill rack over medium heat
- 6
Cook 5 to 7 minutes until bottom of crust is browned
- 7
Turn crust over and add sauce and cheese
- 8
Close cover and cook 5 to 7 minutes longer until cheese is melted
- 9
Garnish pizza with fresh basil and olive oil
Tips
Make sure the dough is uniform thickness to prevent uneven cooking and burnt spots.
Keep the grill at medium heat to avoid burning the bottom before the cheese melts.
Have all toppings ready before you start grilling since the process moves quickly.
Good to Know
Leftover pizza keeps in refrigerator 2-3 days wrapped in foil.
Dough can be made 2 hours ahead and kept covered at room temperature.
Serve immediately while cheese is hot and melted.
Common Mistakes
Keep grill at medium heat to avoid burning the crust before cheese melts.
Don't skip the cooking spray to prevent sticking to grill grates.
Ensure dough is uniform thickness to avoid burnt thin spots.
Substitutions
Gluten-Free Swaps
Use 1.5 cups almond flour + 1 tsp baking powder
General Alternatives
FAQ
Can I make this without a grill?
Yes, you can bake in a 425°F oven on a pizza stone or baking sheet for 12-15 minutes, though you'll miss the smoky flavor.
What if my dough is too sticky to handle?
Gradually add more Bisquick mix while kneading until the dough no longer sticks to your hands or the work surface.
How long will leftover pizza keep?
Refrigerate wrapped pizza for up to 3 days. Reheat on the grill or in a 350°F oven until warmed through.