Yesterday I posted on how to make pizzas on the grill. Today, I want to share the recipe for a margherita pizza, probably the most basic pizza combination out there but really one of my favorites. For pizza purists, there is nothing better than the simple margherita (not to be confused with the cocktail margarita, which also happens to be another one of my many indulgences).
It’s all about the cheese, the sauce, and the crust. You can buy lovely fresh mozzarella and quality sauce (or make both yourself, but I’m no Italian grandma, so I’m happy to support food companies here), but authentic Italian crust can be hard to replicate at home. That’s where the high temperatures of your awesome grill makes the difference, so be sure to give it a try. You’re going to love the results. If you need some visual guidance, take a look at this video for some extra help.
- Storebought pizza dough – 1 lb.
- Flour – 1/4 to 1/2 cup
- Cooking oil – 1/4 cup
- Tomato sauce – 1/2 cup
- Fresh mozzarella, sliced thinly – 8 oz.
- Basil leaves & red chili flakes – for serving
- Pizza dough – Take pizza dough out of the fridge 30 minutes before cooking. Divide dough in half, cover in flour, and let rest for at least 30 minutes.
- Flour your working surface (countertop or large cutting board) and roll out dough with a rolling pin, so that it’s 1/4″ thick
- Fire up your grill and heat to 500 degrees, remembering to clean and oil your grates.
- Brush oil on one side of dough and place oiled-side down onto grates. Close the lid of your grill and grill for 2 minutes.
- Take dough off the grill and brush the grilled side with tomato sauce and then top with cheese. Place back onto the grill for another 3 to 4 minutes (covered) until cheese is bubbly, and the other side of the dough is golden and crispy. Serve hot with basil leaves and red chili flakes.
To read more about my pizza obsession, make sure to check out this post here.