Pepperoni Pizza on the Blackstone Griddle with Boboli

Pizza on the Blackstone griddle while camping felt like a special treat. We don’t normally use Boboli crust but that’s what the grocery store had so that’s what we used. It worked out well, was easy to cook, and tasted good.

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Though we don’t normally cook with Boboli pizza crusts, it was convenient that it didn’t need to be refrigerated and could instead be stored in a cabinet. And the mini size worked out perfectly on our tray that we put under our basting dome.

Step 1: Crisp the Crust

To start, we put oil and some garlic powder on the Blackstone warmed to medium heat.

We put just the crust on the griddle to crisp it up a bit. We left it there for a short time, about 30 seconds. Then we flipped it over and warmed up the top for a few seconds.

Step 2: Move Crust to a Rack

To prevent the crust from burning we then moved it off the surface of the Blackstone, and onto a rack that sat right on top of it.

Step 3: Heat Pepperoni

We then put our pepperonis directly on the Blackstone. It adds a nice flavor, but primarily we do this to heat them up because it will help the cheese melt.

Step 4: Add Sauce

Then we put some sauce on top of the pizza. Spread it around evenly.

Step 5: Flip Pepperoni

And then flipped the pepperonis.

Step 6: Add Cheese

Next, cover the pizza with cheese. I like to go heavy on the cheese but feel free to add as much or as little as you’d like.

Step 7: Add the Heated Pepperoni

Then add the heated pepperonis. This is going to help the cheese melt fast enough that the crust won’t burn. During this step I like to add just a little bit more cheese on top.

Step 8: Cover and Melt

Cover it with the basting dome until the cheese melts. For us, it was about eight minutes.

Once it looks good, take it off the Blackstone and enjoy!