Grilled Colorado Rocky Mountain Pizza Recipe

Introduction

There is pizza, and then there is the Colorado Rocky Mountain Pie—a culinary titan that reflects the rugged, hearty spirit of the West. Unlike its thin-crust Italian cousins or the deep-dish marvels of Chicago, the Colorado style is defined by a braided, hand-rolled crust that is thick enough to hold a mountain of toppings and traditionally served with a side of honey. Bringing this recipe to the Arteflame grill transforms the experience entirely. The high-heat sear of the carbon steel cooktop mimics the best brick ovens, creating a crust that is crispy on the outside, fluffy on the inside, and infused with a subtle, smoky aroma.

This recipe isn’t just about feeding a crowd; it is about creating an edible centerpiece. The combination of savory meats, gooey cheese, and the signature sweetness of the honey-dipped crust makes this dish a favorite after a long day of hiking or simply enjoying the outdoors. By using the Arteflame, you eliminate the sogginess that often plagues home ovens, ensuring that every slice stands up to the weight of the toppings. Get ready to elevate your pizza game to mile-high standards.

Ingredients

The Foundation

• 1 lb Pizza Dough (store-bought or homemade, room temperature)
• 1/2 cup All-Purpose Flour (for dusting and rolling)
• 2 tbsp Olive Oil
• 1/4 cup Honey (vital for the authentic Colorado crust experience)

The Toppings

• 1/2 cup Pizza Sauce (thick consistency preferred)
• 2 cups Shredded Mozzarella Cheese
• 1/2 cup Pepperoni Slices
• 1/2 cup Cooked Italian Sausage (crumbled)
• 1/4 cup Red Onion (sliced thin)
• 1/4 cup Green Bell Peppers (diced)
• Fresh Basil (for garnish)

Instructions

Step 1: Prepare the Grill and Dough

1. Fire up your Arteflame grill about 15 to 20 minutes before cooking. You want a medium-high heat on the flat cooktop, ensuring the steel is hot enough to sear the dough instantly.
2. While the grill heats, roll out your pizza dough on a floured surface. For true Colorado style, keep the dough relatively thick.
3. Create a braided or rolled rim around the edge of the dough; this dam is essential to hold in the generous amount of sauce and cheese we will add later. Brush the entire crust lightly with olive oil.

Step 2: Grill the Dough Base

1. Oil a section of the Arteflame cooktop lightly. Place the dough directly onto the flat steel griddle.
2. Grill for approximately 2 to 3 minutes. Watch for the dough to bubble up and the bottom to develop a golden-brown char.
3. Once the bottom is firm and grilled, flip the dough over using a large spatula. You are now working on the grilled side which becomes the top.

Step 3: Build the Mountain Pie

1. Immediately after flipping, move the crust to a slightly cooler zone of the cooktop to prevent burning while you assemble.
2. Spread the pizza sauce evenly inside the braided rim.
3. Layer on the mozzarella cheese generously, followed by the pepperoni, crumbled sausage, onions, and peppers.
4. Drizzle the exposed braided crust rim with half of the honey.

Step 4: The Final Melt

1. Slide the pizza back toward the heat if needed, or cover with a basting dome to accelerate the cheese melting process.
2. Cook for another 3 to 5 minutes until the cheese is bubbling, the toppings are heated through, and the bottom crust is crisp.
3. Remove from the grill, garnish with fresh basil, and serve immediately with the remaining honey for dipping the crust.

Tips

Mastering the Colorado Rocky Mountain Pizza on a grill requires managing your heat zones effectively. The Arteflame provides a temperature gradient, which is your best friend in this scenario. Because this style of pizza uses a thicker dough and heavier toppings than a standard Neapolitan pie, you must ensure the dough cooks all the way through without burning the bottom. Start searing in the hotter center zone to set the crust structure, then move it to the outer, cooler ring once you have added the toppings. This allows the cheese to melt slowly and the dough to finish rising without carbonizing the base.

Another pro tip for that authentic "Mountain Pie" experience is the dough handling. Don't be afraid to leave the crust edge significantly thicker—almost like a breadstick attached to the pizza. This is not a mistake; it is a feature. This thick crust is specifically designed to be dipped in honey after you have eaten the cheesy center. If you find the cheese isn't melting fast enough, a splash of water on the grill next to the pizza covered immediately by a basting dome will steam the toppings to perfection.

Variations

While the classic meat-heavy version is a staple of the Rockies, the sturdy crust of this pizza style supports a wide variety of flavor profiles. The beauty of grilling pizza is that you can customize individual pies for your guests. Since the dough is robust, you don't have to worry about moisture weighing it down as much as you would with thin crusts. Experimenting with local ingredients or spicy kicks can help you tailor the meal to the season or the preferences of your crowd. Here are a few ways to mix up your mountain pie game:

• The White Out: Swap the tomato sauce for a garlic white sauce or ricotta base, topped with spinach, artichoke hearts, and chicken.
• The Pueblo Heat: Incorporate roasted Pueblo chiles (or jalapeños) and chorizo instead of Italian sausage for a spicy, southwestern Colorado kick.
• The Forager: Use a blend of wild mushrooms, truffle oil, goat cheese, and thyme for an earthy, savory variation.
• BBQ Summit: Replace pizza sauce with BBQ sauce, add grilled chicken, red onions, and cilantro, but keep the honey crust for a sweet-savory combo.
• Breakfast Peak: Top the dough with cracked eggs, bacon, and cheddar cheese for a heavy brunch option.

Best pairings

A pizza this substantial requires beverages and sides that can stand up to its bold flavors and heavy dough. You want to avoid anything too heavy or starchy that might compete with the meal. Instead, look for drinks that cut through the richness of the cheese and the sweetness of the honey crust. In Colorado, the natural pairing is almost always craft beer, specifically brews that have enough hop bitterness or malt backbone to balance the savory meats. If you prefer wine or non-alcoholic options, aim for acidity and carbonation to cleanse the palate between bites.

• Craft Beer: A piney West Coast IPA or a crisp Amber Ale pairs perfectly with the honey crust and salty meats.
• Wine: A bold Zinfandel or a rustic Chianti has the body to match the sausage and pepperoni.
• Side Salad: A simple Arugula salad with lemon vinaigrette and shaved parmesan provides a fresh, peppery contrast to the heavy pizza.
• Non-Alcoholic: Sparkling apple cider or a spicy ginger beer complements the rustic, outdoor vibe of the meal.

Conclusion

The Grilled Colorado Rocky Mountain Pizza is more than just a dinner recipe; it is a celebration of hearty eating and outdoor cooking. By utilizing the Arteflame grill, you achieve a texture and flavor profile that simply cannot be replicated in a standard kitchen oven. The interplay between the smoky, charred dough, the savory toppings, and the surprising sweetness of the honey crust creates a memorable dining experience that feels both rustic and gourmet. It captures the essence of mountain living—bold, satisfying, and best enjoyed in the open air.

Next time you fire up the grill, skip the burgers and dogs and opt for this towering pie instead. Whether you stick to the classic pepperoni and sausage or experiment with your own local ingredients, the result is guaranteed to be a crowd-pleaser. Gather your friends, pour some local brews, and enjoy a slice of the Rockies right in your own backyard.