Charred crust, vibrant tomato sauce, creamy mozzarella, and fragrant basil come together in this grilled Margherita pizza, delivering fresh Italian flavor with just a handful of simple ingredients. Whether you have made pizza in an oven or not, taking it to the grill gives every bite that distinctly smoky depth while keeping the center tender. It is the kind of meal that turns any evening into something a little bit festive.
I tried this method on a family summer night and everyone devoured slice after slice standing at the grill. The aroma is completely irresistible and the leftovers do not last long.
Ingredients
- Fresh pizza dough: This is the foundation for great texture and flavor Look for dough at a local pizzeria or grocer with a bounce to the touch Avoid dry or overly tough doughs
- All-purpose flour: For dusting the surface so dough does not stick Choose unbleached for a more natural flavor
- Canned crushed tomatoes or tomato passata: Gives the sauce its rich tangy body Go for high quality Italian brands without added sugar
- Extra-virgin olive oil: Adds silkiness to both sauce and dough Choose fruity oils for the best finish
- Garlic clove: Brings fresh aromatic bite Make sure it is firm and unblemished
- Sea salt and freshly ground black pepper: Balances every component Use fine salt and grind pepper fresh if possible
- Fresh mozzarella cheese: The defining creamy bite Seek mozzarella packed in liquid for moisture and flavor
- Fresh basil leaves: Bright herbal finish Look for leaves that are deep green and unwilted
- Extra-virgin olive oil for drizzling: Adds shine and subtle peppery flavor right before serving
Instructions
- Prepare the Grill:
- Preheat your outdoor grill to medium-high heat aiming for 230 degrees Celsius Clean the grates thoroughly so nothing sticks Then oil the grates using a paper towel lightly dipped in oil gripped with tongs
- Shape the Dough:
- Dust a clean surface with all-purpose flour Gently stretch or roll the pizza dough into a 30 centimeter round about half a centimeter thick If it resists let it relax for a minute and continue
- Mix the Sauce:
- In a mixing bowl combine canned crushed tomatoes olive oil minced garlic sea salt and black pepper Stir until smooth and homogenous Taste for seasoning then set aside
- Oil and Grill the First Side:
- Brush one side of the shaped dough with olive oil Place it oiled-side-down onto the hot grill grates Grill uncovered for two to three minutes You are looking for a lightly charred underside and bubbles on the top
- Flip and Top:
- Brush the uncooked side with olive oil Flip the dough carefully Using tongs or a large spatula makes this easier Quickly spread the tomato sauce evenly all the way to the edges then arrange slices of fresh mozzarella over the sauce
- Finish Cooking with Lid Closed:
- Close the grill lid and let the pizza cook for two to four minutes The cheese should be melted and bubbling and the bottom should become crisp and golden brown Watch closely to avoid burning
- Add Basil and Serve:
- Transfer the pizza to a board Top generously with fresh basil leaves and drizzle extra-virgin olive oil Slice and serve immediately for best results
Save The creamy bite from fresh mozzarella is my favorite part I remember once running out and using burrata instead which turned the whole meal into a luxurious treat We now joke about who gets the cheesiest slice
Storage Tips
Store any leftovers tightly wrapped in foil or an airtight container in the refrigerator The crust stays firm for two days To reheat use a hot skillet rather than a microwave for the best crispiness
Ingredient Substitutions
You can swap fresh mozzarella for a good shredded low-moisture mozzarella if needed Gluten free pizza dough works with the same process Cherry tomatoes sliced thin add juiciness and color to the toppings
Serving Suggestions
Pair this pizza with a light salad dressed with lemon and olive oil Or offer it alongside wine or sparkling water to make any gathering feel festive If you have extra basil toss some into the salad as well
Cultural and Historical Context
Pizza Margherita hails from Naples Italy where it is a symbol of national pride The colors of the crust sauce and basil mirror the Italian flag and tradition holds that it was named for Queen Margherita herself
Seasonal Adaptations
Add thinly sliced zucchini or grilled peppers for a late summer variation In spring swap in arugula for the basil just before serving Winter calls for quick stovetop sauce using canned tomatoes and extra garlic for warmth
Save The vibrant flavors and irresistible texture of grilled Margherita pizza make it a summertime favorite you will want to enjoy again and again Slice while hot and let everyone gather round.
Cooking Questions
- → How do I prevent dough from sticking to the grill?
Ensure grill grates are clean and oiled, and brush olive oil on the dough before grilling. Use enough flour when stretching the dough.
- → Can I use store-bought dough?
Yes, store-bought fresh pizza dough works well. Let it reach room temperature before stretching for easier shaping.
- → What kind of mozzarella is best?
Fresh mozzarella offers a creamy texture and superb melt. Slice it evenly to ensure consistent coverage and melting.
- → How can I achieve a crispier crust?
Preheat the grill thoroughly and maintain high, even heat. Roll the dough thin for maximum crispness and char.
- → What are tasty topping variations?
Try adding sliced cherry tomatoes, extra basil, or a sprinkle of sea salt before grilling for added flavor twists.
- → Is gluten-free dough suitable?
Gluten-free dough can be used. Handle gently as it may be delicate, and follow the same grilling method for best results.