Grilled Margherita Pizza (Print Version)
Crisp grilled pizza crust topped with tomato, mozzarella, and basil for a delicious Italian classic.
# 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:
01 -
Preheat the grill to medium-high heat (approximately 230°C). Clean and oil the grates thoroughly.
02 -
On a floured work surface, roll or stretch the pizza dough into a 30 cm round, roughly 0.5 cm thick.
03 -
In a mixing bowl, combine crushed tomatoes, 1 tablespoon olive oil, minced garlic, sea salt, and black pepper. Mix well and set aside.
04 -
Lightly brush one side of the shaped dough with olive oil. Place the oiled side down onto the hot grill grates. Grill uncovered for 2–3 minutes until the underside is lightly charred and bubbles appear on the surface.
05 -
Brush the top (raw) side of the dough with olive oil. Flip the dough using tongs or a large spatula.
06 -
Immediately spread the tomato sauce evenly over the grilled side of the dough. Arrange mozzarella slices on top.
07 -
Close the grill lid and cook for 2–4 minutes until the cheese melts and the bottom becomes 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 while hot.
# Notes:
01 -
For a smoky twist, add a few cherry tomatoes or an extra sprinkle of sea salt before grilling.
02 -
Ensure all toppings are prepped in advance for efficient assembly, as grilled pizza cooks quickly.
03 -
For a gluten-free option, substitute with gluten-free pizza dough.
04 -
Pairs well with light Italian red wine such as Chianti or a chilled glass of Prosecco.