Grilled Margherita Pizza
This Grilled Margherita Pizza combines the traditional flavors of Italy with the smoky, crisp texture of outdoor grilling—a perfect dish for pizza lovers everywhere.
Equipment
- 1 grill preheated to 500°F
- 1 pizza stone optional, for even cooking
- 1 Mixing Bowl large
Ingredients
Pizza Dough
- 2 cups all-purpose flour
- 1 packet active dry yeast
- 1 cup warm water
- 1 tsp salt
Toppings
- 2 large ripe tomatoes sliced
- 8 oz fresh mozzarella sliced
- 1 bunch fresh basil leaves
- 2 tbsp olive oil
- 1/2 tsp sea salt
Instructions
Preparation
- In a large mixing bowl, combine flour, yeast, and salt. Gradually add warm water, mixing until a dough forms. Knead the dough on a floured surface until smooth, about 5-7 minutes. Let rise in a warm place for 1 hour.
- Set your grill to medium-high heat, approximately 500°F. If using a charcoal grill, wait until the coals are white and evenly distributed. Clean and oil the grates well.
- Divide the risen dough into two portions. Roll each portion out on a floured surface into a thin circle, about 12 inches in diameter.
- Place one dough circle onto the grill. Close the lid and grill for 2-3 minutes until grill marks appear and the dough starts to puff. Flip the dough over.
- Quickly top the grilled side with sliced tomatoes and mozzarella. Close the lid and grill for another 3-4 minutes until the cheese is melted and bubbly.
- Remove the pizza from the grill. Top with fresh basil leaves, a drizzle of olive oil, and a sprinkle of sea salt. Serve immediately.
Serving
- Slice the pizza into 8 pieces and serve hot. Enjoy with a side salad or a chilled glass of wine.
Storage
- Place leftover pizza in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F for 10 minutes before serving.
Notes
Pro Tips: Grill at a consistent temperature for best results. Ingredient Substitutions: Use goat cheese for a tangy twist. How to Serve: Pair with a fresh salad. Storage & Freshness: Best eaten fresh, but can be stored in the fridge. Make-Ahead Tips: Prepare dough in advance and store in the fridge for up to 24 hours.