Kamado Margherita Pizza🍕

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This classic Margherita Pizza cooked on the Kamado grill delivers restaurant-quality results with a perfectly charred crust, bubbly mozzarella, and fresh basil. The high heat from the Kamado gives it that amazing wood-fired flavor right at home.

Prep time: 15 minutes Cook time: 8–12 minutes Servings: 1 large pizza (2–4 servings)

Ingredients

  • 1 ball of pizza dough
  • 3 tablespoons pizza sauce
  • 6 oz fresh mozzarella, sliced
  • 4 garlic cloves, minced
  • Fresh basil leaves
  • 1 tablespoon extra virgin olive oil (plus extra for drizzling)
  • Sliced fresh tomatoes (Roma or cherry tomatoes work great)
  • Optional toppings after baking: grated Parmesan or Romano cheese and crushed red pepper flakes

Equipment

Instructions

  1. Preheat your Kamado grill to 500°F for direct cooking with the expander rack in place and pizza stone on top of expander rack.
  2. Dust your pizza pan with flour. Gently stretch the pizza dough into a circle and place it on the pan.
  3. Spread the minced garlic, pizza sauce, and olive oil evenly over the dough.
  4. Layer whole fresh basil leaves over the sauce, followed by the sliced tomatoes and fresh mozzarella. Drizzle a little more olive oil on top.
  5. Place the pizza and the pan on the preheated pizza stone. Cook at 500°F for about 8–12 minutes (time can vary), until the crust is golden and the cheese is bubbly and melted.
  6. Remove the pizza from the grill (preferably using a pizza peel) and let it cool for 5 minutes before slicing. Add optional Parmesan, Romano, or crushed red pepper if desired. Enjoy!

Pro Tips for the Best Kamado Margherita Pizza

  • Preheat the pizza stone thoroughly — this is key for a crispy crust.
  • Pizza can go directly on pizza stone if you use corn meal to prevent it from sticking. We've had good outcomes with it on the pan so we do it that way.
  • Don’t overload the pizza with too many toppings to avoid a soggy center.
  • Fresh mozzarella can release a lot of moisture, so pat the slices dry if needed.
  • Rotate the pizza halfway through cooking if your grill has hot spots.
  • Let the pizza rest a few minutes after removing it from the grill so the cheese sets up nicely.

This Kamado Margherita Pizza is a summer favorite and surprisingly easy once the grill is hot! Let me know in the comments how it turned out or what other pizzas you like to make on the Kamado. 🔥🍕



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