How to Cook a Frozen Pizza on The Grill: Big Green Egg
Let me set the scene: It’s a warm evening in Los Angeles, and you’re craving pizza. Not just any pizza, but something with a little extra magic-a crispy crust, bubbling cheese, and maybe even a hint of smoky flavor.
You glance at your freezer and spot a frozen pizza. The oven? Too basic. The microwave? Don’t even think about it. But then your eyes land on your Big Green Egg sitting on the patio, and an idea starts to sizzle.
If you’ve never grilled a frozen pizza on the Big Green Egg, you’re in for a treat. I’m here to walk you through the process, step by step, sharing all the little tips I’ve picked up (and the mistakes I’ve made so you don’t have to).
Whether you’re a grilling newbie or an Egghead veteran, this is your friendly, no-nonsense guide to turning a humble frozen pizza into the star of your next backyard get-together.
Why Grill Frozen Pizza? (Spoiler: It’s Awesome)
Let’s be honest-frozen pizza is a lifesaver. It’s quick, convenient, and always there when you need it. But if you’ve only ever baked one in the oven, you’re missing out. The Big Green Egg transforms frozen pizza into something special.
The high, even heat gives you a crust that’s both crispy and chewy, while the charcoal adds a subtle smokiness that’ll make you wonder why you ever settled for delivery. Plus, grilling pizza is just plain fun. It gets you outside, turns dinner into an event, and-if you play your cards right-makes you look like a backyard hero.
What You’ll Need
Let’s keep it simple. Here’s what you need to get started:
- Your Big Green Egg (or any kamado-style grill)
- Lump charcoal (skip the briquettes-lump burns hotter and cleaner)
- A frozen pizza (thin or medium crust works best; thick “rising crust” can be tricky)
- A pizza stone or raised grate (not mandatory, but highly recommended)
- A pizza peel or large spatula (for moving the pizza on and off the grill)
- A grill thermometer (the built-in Egg thermometer works, but a digital one is even better)
- Olive oil, flaky sea salt, and any extra toppings you love
Step 1: Fire Up the Big Green Egg
First things first-clean your Egg. Trust me, you don’t want last week’s ribeye flavors mingling with your pepperoni. Give the grates a good scrub, then set up for indirect heat. If you’ve got a plate setter (also called a convEGGtor), pop it in. If not, arrange your coals to the sides and leave the center open.
Now, fill the Egg with lump charcoal and light it up. Patience is key here. Let the Egg preheat to a steady 400°F. This usually takes about 20-30 minutes, so use the time to get your pizza and toppings ready. If you’re using a pizza stone, put it in while the grill is still cold so it heats up gradually-otherwise, you risk a cracked stone and a ruined dinner.
Pro tip:
If you want that classic wood-fired flavor, toss a chunk of hardwood (like hickory or oak) onto the coals just before you put the pizza on. The smoke will infuse the pizza as it cooks.
Step 2: Prep Your Pizza (and Make It Your Own)
Here’s where you can get creative. You don’t need to thaw the pizza-straight from the freezer works best. But don’t be afraid to doctor it up. Add a handful of shredded mozzarella, a few slices of fresh tomato, some chopped basil, or even a drizzle of olive oil. I like to brush the crust with olive oil and sprinkle it with flaky sea salt. It’s a tiny step that makes a big difference, giving you a golden, flavorful edge that tastes homemade.
If you’re adding extra toppings, just remember: less is more. Overloading the pizza can make the crust soggy, especially on the grill. If you want to add veggies or sausage, consider grilling them separately and tossing them on during the last few minutes.
Step 3: Grill Like a Pro
Alright, the Egg is hot, the stone is preheated, and your pizza is ready for its moment in the spotlight. Here’s how to nail it:
- Slide the pizza onto the grill.
If you’re using a pizza stone, a quick flick of the wrist with your peel will do the trick. If you’re going straight on the grates, be gentle and confident. (A little cornmeal on the peel helps prevent sticking.) - Close the dome.
The Big Green Egg is all about trapping heat and smoke. Keep that dome closed as much as possible-every peek lets out heat and slows things down. - Check after 8-10 minutes.
Use a spatula to lift the edge and peek underneath. You want a golden, crisp bottom-not burnt, not soggy. If one side is cooking faster, give the pizza a spin. - Total cook time: 10-15 minutes.
Most frozen pizzas are ready in about 12 minutes at 400°F, but thicker crusts may need a few extra minutes. The cheese should be bubbling, the edges should be golden, and the bottom should have that irresistible crunch. - Troubleshooting:
- If the bottom is getting too dark before the cheese melts, move the pizza to a cooler spot or raise it higher above the coals.
- If the top isn’t browning, crack the dome for a minute to let out excess moisture or bump up the temp for the last couple of minutes.
Step 4: The Finishing Touches
When your pizza looks (and smells) perfect, use your peel or spatula to transfer it to a cutting board. Let it rest for a minute or two-this helps the cheese set and makes slicing easier. Now’s the time for a final flourish: a drizzle of olive oil, a sprinkle of fresh herbs, maybe even a pinch of red pepper flakes.
Slice it up, serve it hot, and watch as everyone’s eyes light up. Trust me, once you’ve had pizza off the Egg, you’ll never look at frozen pizza the same way again.
Real Talk: Lessons Learned from the Grill
I’ll be honest-I didn’t nail it the first time. My first attempt? The bottom was charred, the cheese was barely melted, and half the toppings slid off when I tried to move it. But that’s the beauty of grilling: every cook is a chance to learn. Here are a few things I wish I’d known from the start:
- Preheat everything. The Egg, the stone, even your pizza peel. A hot surface is the secret to a crispy crust.
- Rotate the pizza. Even heat isn’t always guaranteed, especially if you’re working with a big pie or lots of toppings.
- Don’t overload. Wet toppings = soggy crust. Grill extras separately and add them at the end.
- Keep an eye on it. Grills run hotter than ovens, and things can go from perfect to burnt in a flash.
- Have fun with flavors. The grill brings out new notes in even the simplest frozen pizza. Try smoked mozzarella, fresh herbs, or a swirl of hot honey after baking.
Why the Big Green Egg Makes Pizza Night Special
There’s something about grilling pizza that turns dinner into an experience. The smell of the smoke, the sound of the crust sizzling, the ritual of slicing and sharing right there on the patio-it’s pure joy. And with the Big Green Egg, you get the best of both worlds: the convenience of frozen pizza and the flavor of a wood-fired oven.
Plus, grilling pizza is a crowd-pleaser. It’s interactive, customizable, and always a conversation starter. Set up a “pizza bar” with different toppings and let everyone build their own. Or just kick back with a cold drink and enjoy the sunset while your pizza cooks.
Frequently Asked Questions
Can I grill any frozen pizza?
Thin and medium crusts are your best bet. Thick “rising crust” pizzas can work, but they need more time and careful heat management to avoid burning the bottom.
Do I really need a pizza stone?
It’s not a dealbreaker, but it helps. The stone distributes heat evenly and gives you that classic crispy base. If you don’t have one, a heavy-duty baking sheet or a raised grate can do the job.
How do I get that smoky flavor?
Add a chunk of hardwood to the coals just before you put the pizza on. The smoke will infuse the pizza as it bakes, giving you that wood-fired pizzeria taste.
How do I avoid burning the pizza?
Keep the temp around 400°F, use indirect heat, and check the pizza often. Rotate as needed, and don’t be afraid to move the pizza if one side is cooking faster.
Final Thoughts: Pizza Night, Upgraded
If you’ve made it this far, you’re ready to take your frozen pizza game to the next level. The Big Green Egg isn’t just a grill-it’s an invitation to experiment, to share, and to savor the little moments that make a meal memorable. So next time you’re staring at a frozen pizza and thinking “meh,” remember: with a little fire and a lot of heart, you can turn it into something extraordinary.
Now go fire up that Egg, pour yourself a drink, and get ready for the best frozen pizza you’ve ever had. And if you end up with a burnt edge or two? Just call it “artisan” and enjoy every bite. Happy grilling!
