Yield: 2 to 3
Grilled Margherita Pizza
This Grilled Margherita Pizza has the perfect balance of fresh herbs, vine ripe thinly sliced tomatoes and fresh mozzarella all on a crispy, crunchy crust.
Ingredients
- ¼ cup pizza sauce, we like Rao's brand
- 2 cloves fresh garlic, minced
- 1 15 oz pre-made and pre-rolled pizza dough, **room temperature
- 2-3 tablespoons olive oil
- 1 large tomato, sliced thin
- 6 oz fresh mozzarella cheese, sliced
- Fresh basil, to taste
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Instructions
- In a small bowl, whisk together pizza sauce and fresh garlic. Set aside.
- Line up your ingredients near the grill as everything will move very quickly once you get going. Heat the grill to 400°F. Brush grill grates with olive oil.
- Brush one side of pizza dough with olive oil and carefully place greased side of dough onto the grill.
- Turn down the heat to 350°F and close the lid on the grill. Check every few minutes until the bottom is a light golden brown. If the bottom is cooking faster on one side of the dough, just spin the dough to cook the other side over the hotter side of the grill, to even it out.
- When the crust is lightly browned on the bottom, brush the top of crust with olive oil and flip it using a big spatula.
- Working very quickly, pour the sauce onto the pizza dough and spread it out evenly over dough. Add toppings and quickly shut the lid on the grill. Continue to cook until the cheese is melted, about 2-3 minutes.
- Remove from the grill, add fresh basil and let pizza rest for 2 minutes. Slice and serve!
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Notes
**If you have the time, remove the pizza dough from the fridge and let it rest on the counter for 30 minutes before grilling.
Nutrition
Serving: 1, Calories: 341kcal, Carbohydrates: 11g, Protein: 14g, Fat: 27g, Saturated Fat: 10g, Polyunsaturated Fat: 16g, Cholesterol: 45mg, Sodium: 470mg, Fiber: 2g, Sugar: 3g