Grilled Margherita Pizza Classic

Grilled Margherita pizza brings out the best of summer grilling and classic Italian flavors crisp crust smoky charred edges creamy mozzarella bright tomato sauce and fresh basil all come together in this easy yet impressive meal The first time I made this on the grill we ate every last slice outside before it had even cooled down

Ingredients

• Fresh pizza dough: Look for dough with a soft stretch and subtle yeasty aroma If homemade use bread flour for chew
• Allpurpose flour: This helps keep your dough from sticking while rolling
• Crushed tomatoes or tomato passata: Choose brands with just tomatoes and a little salt Avoid additions like sugar for the purest flavor
• Extra virgin olive oil: Adds fruitiness and richness An everyday bottle works but splurge on a peppery variety for finishing
• Garlic: Just one clove transforms the sauce by adding depth and aroma Go for firm unblemished bulbs
• Sea salt and freshly ground black pepper: Seasoning wakes up all the other flavors Use flaky sea salt if you have it for garnish
• Fresh mozzarella cheese: Slice thick creamy mozzarella and pat dry to avoid soggy pizza The best is bought in water not pre shredded
• Fresh basil leaves: Tender fragrant basil should be deep green and not wilted A handful is all you need
• Extra olive oil for drizzling: This is the final touch giving sheen and flavor

Step-by-Step Instructions

Prep the Grill:

Get your grill hot around four hundred fifty degrees Scrub and oil the grates generously This prevents sticking and boosts grill marks

Shape the Dough:

On a floured counter stretch your dough out gently to a twelve inch round It should be about one quarter inch thick Too thin and it might burn too thick and it may not cook through

Mix the Sauce:

Combine crushed tomatoes olive oil minced garlic salt and pepper in a bowl Taste and adjust salt if your tomatoes are bland

Oil and Grill the First Side:

Rub a thin layer of oil onto one side of the dough Place that side down on the hot grill You will hear a sizzle Grill uncovered for about two or three minutes until the underside is crisp and dark spots appear

Flip and Top:

Brush uncooked side with more oil Flip using tongs so the hot side faces up Spread on your tomato sauce evenly all the way to the edges Top with mozzarella in overlapping circles but leave some gaps for steam to escape

Melt the Cheese:

Close the grill for two to four minutes The cheese should melt not burn and the crust should finish cooking Check often so the crust does not char too deeply

Finish and Serve:

Slide the pizza off the grill onto a board Scatter fresh basil leaves over while hot Drizzle with olive oil Slice immediately for that cheese pull moment

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Nothing excites me more than picking fresh basil from my windowsill just as the pizza comes off the fire The aroma of grilled dough and hot garlicy sauce always brings me back to sunny family cookouts on our patio

Storage Tips

Leftover pizza rarely lasts but it can keep in the fridge tightly wrapped for up to three days Warm slices in a skillet over medium heat with a drop of oil Cover with a lid for melty cheese and crisp bottom Avoid the microwave if you love crunch

Ingredient Substitutions

Buffalo mozzarella elevates the flavor if you find it Vegan cheese shreds melt nicely if you go dairy free For a gluten free meal pick a sturdy gluten free pizza crust Some like to add thin tomato slices under the cheese for a juicier bite

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Serving Suggestions

Pair with a big green salad or a bowl of olives for a full Italian feast A chilled glass of Prosecco or fruity red wine always works well Kids love a side of cut veggies or berry salad

Cultural Context

Margherita pizza was named after Queen Margherita of Savoy in the late eighteen hundreds Its colors mirror the Italian flag Today grilling this classic adds a distinctly American twist by infusing the dough with smoke and char

Recipe FAQs

→ What is the best type of dough for grilled Margherita pizza?

Fresh homemade or good-quality store-bought pizza dough both work well. Ensure the dough is room temperature for easy shaping and optimal grilling.

→ How do I prevent the dough from sticking to the grill?

Brush one side of the dough generously with olive oil and make sure the grill grates are well-oiled before placing the dough on the grill.

→ Can I use gluten-free dough for this pizza?

Yes, substitute with gluten-free pizza dough for a wheat-free option. Adjust handling gently as gluten-free dough can be more delicate.

→ What cheese works best for Margherita pizza?

Fresh mozzarella cheese provides the classic soft melt and rich taste. Drain excess liquid to prevent sogginess during grilling.

→ How do I achieve a crisp crust on the grill?

Grill over medium-high heat and avoid overloading with toppings. Let the dough char briefly before flipping and adding sauce and cheese.

→ What wine pairs well with Margherita pizza?

A light Italian red wine like Chianti or a chilled Prosecco complements the fresh flavors beautifully.