This Weber Grill Pizza is delicious (and surprisingly simple to make)

The Napolitano Margherita pizza is an iconic and classic version of the fabulous pizzas that come out of the pizza ovens of Naples, Italy.

But let’s cook it on our Weber Kettle and make it so simple that we’ll be devouring it in no time at all. There are only four simple steps to making this recipe: prepare your Weber Kettle for cooking a pizza, assemble the pizza, let the Weber Kettle work its magic, and, the best part, eat it!

sliced margherita pizza
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Why You Should Try This Weber Kettle Margherita Pizza Recipe

  • The best reason to try Margherita pizza recipe – Is that the incredible combination of just a few amazing ingredients can produce such mesmerizing, mouthwatering, and complex flavors. And the pizza is so fabulous and easy to make that you will be craving it again and again. So go ahead, make it again!
  • Fun and so easy to prepare – What could be better than making your own Margherita pizza and grilling it on a pizza stone on your Weber Kettle? Nothing! With just a few easy-to-find ingredients, a simple process to set up your Weber Kettle for pizza grilling, and only four steps to assemble and cook the pizza, this is one of the most fun and easiest pizza recipes to prepare.
  • Grilling this Margherita pizza is a piece of cake – This is the best part and most fun (besides eating it, of course) of this fantastic pizza recipe. Once you’ve set up your Weber Kettle for pizza grilling and placed the pizza on the pizza stone, you are not really cooking the pizza dough, but simply creating a crispy pizza crust and melting the cheese. Ten minutes later, you’re chowing down on fabulous Margherita pizza!

Ingredients For Weber Kettle Margherita Pizza

  • 1 – 12″ Boboli thin pizza crust
  • Drizzle of olive oil for the pizza crust, you will do this twice
  • 1 cup pizza sauce (recipe below)
  • 8 ounces fresh mozzarella cheese, sliced about ¼ inch thick
  • 3 tablespoons grated parmesan-reggiano (regular parmesan cheese will do you can’t find parmesan-reggiano)
  • 8 large fresh torn basil leaves, or leave the leaves whole if small

Ingredients for the Pizza Sauce:

  • 1 cup crushed red tomatoes
  • 3 garlic cloves, minced
  • 1 teaspoon extra virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon fresh ground black pepper

Directions For Making Weber Kettle Margherita Pizza

1. Prepare your Weber Kettle for pizza cooking – Make sure your bowl and lid vents are open all the way. Fill your charcoal chimney fire starter completely to the top with charcoal briquettes, and when ready empty into the center of the Weber Kettle. With tongs, move the charcoal to the sides of the kettle, creating a ring of charcoal around the kettle, with a circular hole in the middle. Place your grill grate over the coals, and place the pizza stone in the middle of the grill grate, right over this hole. Let your pizza stone heat up for 10 minutes.

weber kettle with charcoal ring
pizza stone on weber kettle

2. Prepare the pizza sauce – Place all of the pizza sauce ingredients into a small mixing bowl and thoroughly mix together.

pizza sauce ingredients

3. Assemble the pizza – Drizzle the olive oil over the pizza crust and brush the olive oil all over the pizza. With a tablespoon, apply the pizza sauce to the pizza, completely covering the entire pizza. Add the mozzarella cheese to the pizza in a haphazard yet creative circular pattern. Sprinkle the parmesan-reggiano over the entire pizza. Again, in a haphazard looking yet creative circular pattern, add the basil.

pizza toppings ingredients
pizza toppings ingredients
pizza crust with sauce
pizza crust with cheese
pizza crust with basil

4. Cooking the pizza – Place the pizza onto the pizza stone, put the lid on your Weber Kettle and cook for approximately 10 – 15 minutes. Because the pizza crust is thin, you are only looking for a nice crispy crust, not cooking the dough. The pizza is done when the cheese is completely melted to your satisfaction and the pizza crust is crispy on the sides and bottom.

uncooked pizza on pizza stone

5. Remove the pizza from the Weber Kettle – Wearing oven mitts, pick up the pizza stone with the pizza on it and take it to your stovetop to rest for a few minutes. With a metal spatula, move the pizza to a cutting board. Tear fresh basil leaves and scatter them over the pizza, and drizzle olive oil over the top of the entire pizza. Slice the pizza in half, each half in half, and each quarter in half for a total of eight pieces.

grilled pizza on weber kettle
grilled finished margherita pizza
sliced margherita pizza

Variations And Additions For Weber Kettle Margherita Pizza

  • Try another type of pizza – As we’ve discussed, the secret to this pizza recipe is the thin crust. Remember it cooks quickly, so all we’re after here is to create a crispy crust. We’re not cooking a pizza dough. So any pizza with a thin crust will do very well with this Weber Kettle pizza recipe.
  • Use San Marzano tomatoesSan Marzano tomatoes are from a small region between Naples and Salerno, Italy and are known for their unique and sweet tomatoey intensity produced by the volcanic soil. San Marzano tomatoes are fairly easy to find, and you can simply throw them in your blender to create the crushed tomatoes needed in this recipe.
  • Use more cheese and basil – I happen to like tons of extra toppings on all my pizzas. But with only four toppings total; olive oil, pizza sauce, two cheeses and basil, there’s not much more to add without creating a pizza that not a classic Margherita pizza. So I add more cheese and lots more basil to my Margherita pizza. I find that this creates a more bold and robust pizza.

Tips And Tricks For Weber Kettle Margherita Pizza

  • When is the charcoal in the chimney fire starter ready to use? – I get asked this question often. When you can look down the chimney and see a flame and red charcoal about halfway up (although the top charcoal has not started to burn yet) your charcoal is ready to be poured onto the charcoal grate. With tongs, place the more burned charcoal on the bottom of the pile and the less (or not) burned ones on top.
  • Olive oil on the Margherita pizza – We use olive oil 3 times in this Margherita pizza; in the pizza sauce, a drizzle on the dough, and a drizzle after the pizza is finished. These are important additions for bringing out the best of all the ingredients. So be sure to include olive oil all three times, and don’t be afraid to be tad heavy-handed with the final drizzle. You won’t regret it.
  • Using corn meal – Because we are using a thin crust pizza dough that has been partially cooked, the dough will most likely not stick to the pizza stone. But to ensure that it will not stick, throw a small handful of cornmeal onto the pizza stone before placing the pizza on it. The cornmeal will not affect the flavor and will help avoid frustration if your pizza wants to stick to the pizza stone.
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Margherita Pizza On Weber Grill

Prep: 20 minutes
Cook: 12 minutes

Equipment

  • 1 Weber Kettle Grill
  • 1 Pizza Stone
  • 1 Charcoal Chimney Fire Starter
  • 1 Tons

Ingredients 

Ingredients For Weber Kettle Margherita Pizza

  • Boboli thin pizza crust
  • Drizzle of olive oil for the pizza crust, you will do this twice
  • 1 cup pizza sauce, recipe below
  • 8 ounces fresh mozzarella cheese, sliced about ¼ inch thick
  • 3 tablespoons grated parmesan-reggiano, regular parmesan cheese will do if you can’t find parmesan-reggiano
  • 8 large fresh torn basil leaves, or leave the leaves whole if small

Ingredients for the pizza sauce:

  • 1 cup crushed red tomatoes
  • 3 garlic cloves, minced
  • 1 teaspoon extra virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon fresh ground black pepper

Instructions 

  • Prepare your Weber Kettle for pizza cooking – Make sure your bowl and lid vents are open all the way. Fill your charcoal chimney fire starter completely to the top with charcoal briquettes, and when ready empty into the center of the Weber Kettle. With tongs, move the charcoal to the sides of the kettle, creating a ring of charcoal around the kettle, with a circular hole in the middle. Place your grill grate over the coals, and place the pizza stone in the middle of the grill grate, right over this hole. Let your pizza stone heat up for 10 minutes.
  • Prepare the pizza sauce – Place all of the pizza sauce ingredients into a small mixing bowl and thoroughly mix together.
  • Assemble the pizza – Drizzle the olive oil over the pizza crust and brush the olive oil all over the pizza. With a tablespoon, apply the pizza sauce to the pizza, completely covering the entire pizza. Add the mozzarella cheese to the pizza in a haphazard yet creative circular pattern. Sprinkle the parmesan-reggiano over the entire pizza. Again, in a haphazard-looking yet creative circular pattern.
  • Cooking the pizza – Place the pizza onto the pizza stone, put the lid on your Weber Kettle and cook for approximately 10 – 15 minutes. Because the pizza crust is thin, you are only looking for a nice crispy crust, not cooking the dough. The pizza is done when the cheese is completely melted to your satisfaction and the pizza crust is crispy on the sides and bottom.
  • Remove the pizza from the Weber Kettle – Wearing oven mitts, pick up the pizza stone with the pizza on it and take it to your stovetop to rest for a few minutes. With a metal spatula, move the pizza to a cutting board. Tear fresh basil leaves and scatter them over the pizza, and drizzle olive oil over the top of the entire pizza. Slice the pizza in half, each half in half, and each quarter in half for a total of eight pieces.

Nutrition

Serving: 4slicesCalories: 714kcalCarbohydrates: 41gProtein: 62gFat: 60gSaturated Fat: 33gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gCholesterol: 192mgSodium: 2748mgPotassium: 1689mgFiber: 9gSugar: 22gVitamin A: 3416IUVitamin C: 43mgCalcium: 1419mgIron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: BBQ
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!

EQUIPMENT LIST

Weber kettle

Pizza stone

Charcoal chimney fire starter

Tongs

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About Keith Morrison

Chef Keith has been a cook, restaurateur, and food writer for nearly 50 years. Since graduating of culinary school, Keith has completed classes at the world famous Le Cordon Bleu Paris, and has been a chef, manager, owner, consultant and recipe developer for dozens of restaurants and catering companies.

One of Keith's many cooking loves is BBQ in general and the Offset Smoker in particular. Keith has participated in competition BBQ for many years.

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