Most grilled pizza recipes call for you to plop a pizza dough onto a hot grill, add toppings, and cross your fingers. The result, at least from our experience, is an inconsistently cooked (or completely scorched!) crust and undercooked toppings.

You too? That’s why we’ve moved our grilled pizzas off the grill grates and into a No.12 Field Skillet. That’s not to say the pizza is entirely removed from the grill—in fact, our grilled vegetable pizza has more smoke and char flavor, because we first cook toppings directly over the fire, then move them over the dough, which is baked inside a cast iron skillet placed over the heat of the grill. The skillet’s excellent heat-distribution helps create an evenly baked crust, and moving the pizza from skillet to table couldn’t be easier (no more stuck dough!).

Photo: Lauren V. Allen

If you’re ready to switch up your approach to grilled pizza, start with our recipe below, then make it your own by swapping in other grilled toppings, cheeses, and more.

Field Notes:


While this recipe was sized specifically for a No.12 Field Skillet, you can quickly adapt it for a smaller pan. We recommend using the same amount of dough in a No.10 Field Skillet (your crust will just be a tad thicker), and cutting the dough down by about a third for a No.8 Field Skillet.


Need a good pizza dough recipe? Our No.8 No-Knead Sourdough Bread dough recipe makes a great pizza crust (one bread recipe makes enough for two pizza doughs). Our favorite instant-yeast pizza dough recipe can be found here.


If your grill doesn’t have a cover, you can cover your skillet with a lid, baking sheet, or, if you’re lucky enough to own a second No.12 Field Skillet, you can invert that over the skillet containing the pizza.

Recipe: Double-Grilled Vegetable Pizza

Yield: 4 to 6 servings



Prepare a two-stage grill with hot and cool sides.


Drizzle a No.12 Field Skillet with 2 tablespoons of olive oil. Dust a work surface with flour. Stretch the dough out until it’s roughly the diameter of the skillet, then transfer it to the skillet. Press the dough until it fills the skillet, then let rest while you grill the vegetables.


In a bowl, combine the zucchini/squash, onion, pepper, and tomatoes. Drizzle with olive oil, season with salt, and toss until coated.


Grill the vegetables over the hot side of the grill (if you own a grill basket or mat, this is a great time to use it), turning frequently, until they begin to soften and char, and until the tomatoes begin to burst; the cooking time will vary based on the vegetable; don’t worry about cooking them through—you’re just par-cooking them and adding some char flavor. Transfer the grilled vegetables to a platter or baking sheet.


If the dough has shrunk back from the side of the skillet while it rested, press the dough back out until it reaches the edges. Sprinkle the mozzarella evenly over the pizza dough. Scatter the grilled vegetables over the cheese (you might not use them all), then sprinkle the crumbled goat cheese and red-pepper flakes (if using) over the top.


Place the skillet over the hot side of the grill, close the cover (or cover your skillet with a lid), and bake until the crust is crisp and well browned and the cheese is melted, 5 to 10 minutes (cooking time will vary depending on your style and heat of grill.


Slide a spatula under the pizza and peek at the crust. If it looks like it needs more browning or crisping, continue cooking the pizza, uncovered, for a minute or two and check again.


Slide the pizza out of the skillet and onto a cutting board. Top with the basil leaves. Cut the pie into slices and serve.