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Homemade Blackstone Griddle Pizza

Crispy, customizable personal pizzas cooked entirely outdoors on a flat top griddle. Features a perfectly golden crust, melted cheese, and all your favorite toppings.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 pizzas
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 lb pizza dough store-bought or homemade, divided into 4 pieces
  • 2 tbsp olive oil for griddle surface
Sauce and Cheese
  • 0.5 cup pizza sauce
  • 1 cup fresh mozzarella cheese torn or shredded
Toppings
  • 0.25 cup pepperoni slices
  • 0.25 cup sliced black olives
  • 0.25 cup fresh mushrooms thinly sliced
  • 0.25 cup red bell pepper sliced into thin strips
  • 0.25 cup white onion thinly slivered
  • 1 tsp Italian seasoning for garnish

Equipment

  • Blackstone or Flat Top Griddle
  • Melting Dome / Basting Cover
  • Large Metal Spatulas
  • Squeeze bottle for water

Method
 

  1. Preheat your Blackstone griddle to medium-low heat (aiming for around 400°F surface temperature).
  2. Divide the pizza dough into 4 equal portions and stretch them into thin 6 to 8-inch circles.
  3. Lightly oil the griddle surface and place the dough circles directly on the heat. Cook for 2-3 minutes until the bottom is golden brown and bubbly.
  4. Using a large spatula, flip the dough over. Immediately turn the burners down to low.
  5. Quickly spread pizza sauce over the cooked side, then add mozzarella, pepperoni, olives, mushrooms, peppers, and onions.
  6. Squirt a little water onto the bare griddle near the pizza and immediately cover the pizza with a melting dome to trap the steam.
  7. Let steam for 1-2 minutes until the cheese is melted and bubbly.
  8. Remove the dome, ensure the bottom crust is fully cooked, sprinkle with Italian seasoning, and serve immediately.

Notes

Heat management is the most important part of griddle pizza. If your crust is burning before the cheese melts, turn your burners down lower after you flip the dough.