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Grilled Bisquick® Margherita Pizza

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  • Prep 15 min
  • Total 30 min
  • Servings 4
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Versatile Bisquick mix makes a great quick-fix pizza, and this grill-ready version is ready in just 30 minutes.
By Angie McGowan
Created Jun 27, 2012
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  • 1/4 cup pizza sauce, or 4 sliced plum (Roma) tomatoes
  • 7 to 10 slices fresh mozzarella cheese
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons olive oil


  • 1
    Spray gas or charcoal grill rack with cooking spray, or brush with oil. Heat grill.
  • 2
    In large bowl, stir together 1 1/2 cups Bisquick mix and the very warm water; beat 20 strokes, just until soft dough forms. On surface lightly sprinkled with Bisquick mix, knead dough 2 to 3 minutes, adding additional Bisquick mix to dough until no longer sticky. Roll or press dough to 12-inch diameter. Make sure dough is uniform thickness to ensure even cooking.
  • 3
    Place dough directly on gas grill rack over medium heat or on charcoal grill rack 4 to 6 inches from medium coals. Cook 5 to 7 minutes or until bottom of crust is browned. Turn crust over; add sauce and cheese. Close cover; cook pizza 5 to 7 minutes longer or until cheese is melted. Garnish pizza with fresh basil and olive oil.

Tips from the Betty Crocker Kitchens

  • tip 1
    For added crispness, roll pizza dough in a few tablespoons of cornmeal.
  • tip 2
    Recipe can easily be doubled to make 2 pizzas.


Nutrition Facts are not available for this recipe
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