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This grilled Margherita pizza brings the charm of Italian pizzerias to your backyard, with a dough that crisps beautifully over open flames and toppings that shine with summer flavor. The quick homemade tomato sauce, creamy mozzarella, and fresh basil create a classic combination, but the smoky undertones from the grill make this version truly special.
The first time I tried grilling pizza instead of baking it was a game changer for me. Now whenever the weather is nice my husband and I love making this on the patio with our kids and feeling like we are on vacation at home.
Ingredients
- Fresh pizza dough: Provides that classic pizzeria chew and crisp Select dough with an elastic touch and no dryness. Homemade is always wonderful but good-quality store-bought works
- All-purpose flour: Prevents sticking as you roll out and stretch the dough Choose unbleached for better flavor
- Crushed tomatoes or tomato passata: Builds a fresh bright pizza sauce Opt for best-quality Italian varieties in cans or jars with as few added ingredients as possible
- Extra-virgin olive oil: Adds richness to both the sauce and the crust Choose cold-pressed and smell the oil to make sure it’s grassy and fresh
- Garlic: Brings aromatic flavor Punchy fresh garlic makes the sauce pop
- Sea salt: Essential to season both sauce and dough Look for fine sea salt that dissolves evenly in the sauce
- Freshly ground black pepper: Gives extra bite Use freshly ground for best flavor
- Fresh mozzarella cheese: Melts perfectly and provides that signature creamy texture Choose balls of mozzarella packed in water and slice just before assembling
- Fresh basil: Leaves add fragrance and that classic Italian taste Pick leaves that are bright green without bruising for the prettiest finish
- Extra-virgin olive oil: For drizzling at the end Use your best olive oil here
Step-by-Step Instructions
- Prepare the Grill:
- Heat your grill to medium-high around four hundred fifty degrees Fahrenheit or two hundred thirty degrees Celsius. Clean and oil the grates well to prevent sticking and ensure attractive grill marks.
- Shape the Dough:
- On a lightly floured work surface roll or stretch your fresh pizza dough into a twelve-inch round about one quarter inch thick. Work gently to keep the crust tender.
- Mix the Sauce:
- In a small bowl combine the crushed tomatoes olive oil minced garlic salt and pepper. Stir until everything is evenly mixed. Letting it sit for a few minutes helps the flavors meld.
- Grill the First Side:
- Brush one side of the dough with olive oil then place this side down onto the hot grill grates. Grill uncovered for two to three minutes. Watch as the underside turns lightly charred and the top bubbles form.
- Flip and Assemble:
- Brush the uncooked top of the dough with olive oil then flip the dough over using tongs or a large spatula. Work carefully to keep its shape.
- Add Sauce and Cheese:
- Quickly spread the tomato sauce over the grilled side of the dough using the back of a spoon. Arrange the mozzarella slices evenly on top.
- Melt and Crisp:
- Close the grill lid and cook for another two to four minutes until the cheese has melted and the underside of the crust is deeply golden and crisp.
- Finish and Serve:
- Remove pizza from the grill. Scatter fresh basil leaves over the top and drizzle generously with extra-virgin olive oil. Let rest a minute then slice and serve hot.
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My favorite part of this recipe has always been the burst of fresh basil right off the plant in summer. When I was little my dad would let me pick the basil for our pizzas and it always made dinner feel like a little celebration.
Storage Tips
Leftover slices keep well for up to two days in the refrigerator. Reheat on a hot skillet or grill to bring back the crispness. Cold pizza is a favorite snack at my house but it is truly at its best right after grilling.
Ingredient Substitutions
You can use lactose-free mozzarella if you are sensitive to dairy or try a vegan cheese for a plant-based option. For the sauce good-quality jarred marinara can be swapped in a pinch but I always prefer simple crushed tomatoes for their bright flavor. Whole wheat or gluten-free doughs work beautifully too.
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Serving Suggestions
Pair this pizza with a simple salad of arugula and lemon or serve alongside roasted veggies for a little extra color. A crisp Italian wine or sparkling water with lemon makes it feel extra special. Sometimes I set out extra basil and chili flakes so everyone can top their own slice.
Cultural And Historical Context
Margherita pizza was created in Naples to honor Queen Margherita in the late 1800s. Its tricolore of red tomatoes white mozzarella and green basil symbolizes the Italian flag. Grilling pizza is a modern twist but brings big flavor while keeping everything casual and family friendly.
Recipe FAQs
- → How do I prevent pizza dough from sticking to the grill?
Lightly oil both the grill grates and the dough before grilling. Ensure the grill is properly preheated and use a well-floured surface when shaping the dough.
- → Can I use store-bought dough for this pizza?
Yes, fresh store-bought pizza dough works well and saves time. Be sure to let it come to room temperature before stretching.
- → What type of mozzarella works best?
Fresh mozzarella, sliced or torn into pieces, delivers the best melt and creaminess. Drain any excess liquid before using.
- → How do I get a charred but not burnt crust?
Grill over medium-high heat and monitor closely, turning as needed. The crust should bubble and develop light char spots in a few minutes.
- → Can I add other toppings?
Yes, sliced cherry tomatoes, colorful bell peppers, or a sprinkle of chili flakes add extra flavor while staying true to the Margherita style.
- → Is it possible to make this gluten-free?
Simply substitute gluten-free pizza dough for a delicious gluten-free version. Follow the same grilling steps and topping choices.