Indoor Grilled Traditional Pizza

  • Author: The Kitchen Whisperer

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  • 1 Pizza dough (makes 2 12” pizzas)
  • 1 tablespoon olive oil
  • 2 cups pizza sauce (can use more or less per liking)
  • 3 cups part skim mozzarella, shredded
  • 3 cups part skim provolone, shredded
  • 1020 fresh basil leaves
  • *See Note


  1. Place the grill pan on the burner, brush the bottom and the sides of the pan with a thin coating of oil and heat over medium high heat.
  2. While the pan is heating up, stretch out your dough to the circumference of your pan.
  3. When the pan is hot enough (it’ll start to slightly smoke) place the dough on the bottom of the pan. I just place it in fast (but safely) and straighten out the dough. If you don’t feel comfortable with that, drape your dough over a rolling a pin (oil side out) and transfer it to your pan.
  4. Cover and cook for 2-3 minutes or until the bottom starts to produce grill marks.
  5. Remove the lid and using a heat-safe spatula, flip the dough, cover and cook for another 2 minutes.
  6. Remove the lid, flip and working fast top with your sauce and cheeses.
  7. Replace the lid and cook for 1 minute.
  8. Uncover and cook for 1 minute or until the cheese is melted and the crust is crispy.
  9. Remove from the pan with large spatula and top with fresh basil leaves.
  10. Repeat steps to make the second pizza.


This recipe will make 2 pizzas.

Special equipment needed
12-14” Stove top grill pan with lid or Cast Iron grill pan with lid

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