A classic pizza with a summer twist. Grilled Margherita Pizza is taken to the next level by cooking it on the grill.
Who doesn’t love a classic Margherita pizza? I do, and I’m giving this one a summer twist. Grilling this Margherita pizza makes the crust crispy and taste like it came for pizza oven.
When I make pizza, a good dough is a must. No store-bought dough from a can is allowed here. Please either make your own (you can see how easy my recipes is) or ask your local pizzeria to sell you a ball of dough. The grill is a great place to make a pizza, especially in the hot weather because you don’t heat up the house and grill gets nice and hot which makes the dough crispy and flavorful.
Because this grilled Margherita pizza has large pieces of fresh mozzarella that does not cover the sauce, this allows the sauce to shine through.
The pizza comes together as fast as it would from a pizzeria. The fresh dough is added to the grill without toppings, grilled for a couple of minutes before turning and that is when the toppings are added. I’m not a fan of cooking basil on a pizza because it turns black and loses it’s fresh flavor. I prefer it at the end of cooking.
If you’ve tried this Grilled Margherita Pizza or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!
- For the dough:
- 1 cup lukewarm water
- 1 packet (3/4 ounce) rapid-rise yeast
- 1 tablespoon honey
- 1 teaspoon salt
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- For the toppings:
- 1/2 cup pizza sauce
- 6 ounces fresh mozzarella, sliced
- 16 fresh basil leaves
- For the dough:
- Add the water to a bowl and stir in the yeast, honey, salt and olive oil.
- To a clean work surface pile the flour and make a well in the center. Add a little of the yeast liquid and use your fingers to slowly incorporate flour. Add a little more liquid as it is absorbed by the flour until you get a nice dough ball. You may not use all the liquid, don't let the dough be too sticky.
- Knead the dough for 5 minutes until smooth.
- Lightly oil a bowl with a little olive oil and transfer the dough to the bowl. Turn once to coat all sides with the oil. Cover the bowl and put the bowl in a warm area to rise until doubled in volume, about 40 minutes.
- After it has risen, punch down the dough and place it on a lightly-floured surface. Divide the dough into 2 balls. Cover and allow to rest for 20 minutes. You can freeze the other ball for the future.
- Preheat outdoor grill. It needs to be very hot, like a pizza oven.
- Use your hands to shape into a 13-inch round and place onto a sheet of parchment paper. This is help to transfer to the grill. Brush the entire top of the dough with olive oil.
- Flip the dough off the parchment paper and onto the grill, oil-side down for 3 minutes with the lid open or 1 to 2 minutes closed.
- Use a large spatula to flip the dough. Add the sauce to the center, spreading it in a circular motion from the middle to the edge, leaving a 1-inch border.
- Place the slices of mozzarella evenly on the pizza and grill for 5 minutes with the lid closed until the cheese starts to melt. Check the underside of the dough, if it’s cooking too quickly move to a cooler part of the grill.
- Use the large spatula to slide the pizza onto a large cutting board and top with basil leaves. Slice and serve immediately.
Amount Per Serving: Calories: 259 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 14mg Sodium: 448mg Carbohydrates: 40g Fiber: 2g Sugar: 4g Protein: 9g