Grilled Margherita Pizza (Print Version)
Charred crust, vibrant tomato sauce, creamy mozzarella, and basil unite for a fresh Italian favorite.
# Ingredients:
→ Dough
01 -
450 g fresh pizza dough
02 -
All-purpose flour, for dusting
→ Sauce
03 -
240 ml canned crushed tomatoes or tomato passata
04 -
1 tablespoon extra-virgin olive oil
05 -
1 garlic clove, minced
06 -
1/2 teaspoon sea salt
07 -
1/4 teaspoon freshly ground black pepper
→ Toppings
08 -
225 g fresh mozzarella cheese, sliced
09 -
15 g fresh basil leaves
10 -
2 tablespoons extra-virgin olive oil, for drizzling
# Steps to Follow:
01 -
Preheat the grill to medium-high heat, approximately 230°C. Clean and oil the grates thoroughly.
02 -
On a floured surface, roll or stretch the pizza dough into a 30 cm round, about 0.5 cm thick.
03 -
In a mixing bowl, combine crushed tomatoes, olive oil, minced garlic, sea salt, and black pepper. Mix well and set aside.
04 -
Lightly brush one side of the dough with olive oil. Place the oiled side down onto the hot grill grates. Grill uncovered for 2 to 3 minutes, until the underside is lightly charred and bubbles form on top.
05 -
Brush the top (uncooked) side of the dough with olive oil. Using tongs or a large spatula, carefully flip the dough.
06 -
Quickly spread the prepared tomato sauce evenly over the grilled side. Arrange mozzarella slices over the sauce.
07 -
Close the grill lid and cook for 2 to 4 minutes, until the cheese is melted and the bottom is crisp and golden-brown.
08 -
Remove the pizza from the grill. Top with fresh basil leaves and drizzle with extra-virgin olive oil. Slice and serve immediately.
# Additional Notes:
01 -
For a smoky variation, add sliced cherry tomatoes or a sprinkle of sea salt before grilling.
02 -
Prepare all toppings in advance; grilled pizza is best served fresh from the grill.
03 -
For a gluten-free option, substitute with gluten-free pizza dough.
04 -
Pairs well with a light Italian red wine or chilled Prosecco.