Grilled Margherita Pizza Style (Printable)

Grilled dough, tomato sauce, mozzarella, and basil create a crisp, flavorful Italian-inspired favorite.

# Components:

→ Dough

01 - 1 pound fresh pizza dough
02 - All-purpose flour, for dusting

→ Sauce

03 - 1 cup 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 - 8 ounces fresh mozzarella cheese, sliced
09 - 1/2 cup fresh basil leaves
10 - 2 tablespoons extra-virgin olive oil, for drizzling

# Directions:

01 - Preheat the grill to medium-high heat, about 450°F. Clean and oil the grates thoroughly.
02 - On a floured surface, roll or stretch the pizza dough into a 12-inch round, approximately 1/4-inch thick.
03 - In a bowl, combine crushed tomatoes, 1 tablespoon olive oil, minced garlic, sea salt, and black pepper. Stir thoroughly and set aside.
04 - Lightly brush one side of the dough with olive oil. Position the oiled side down on the hot grill grates. Grill uncovered for 2 to 3 minutes, until lightly charred underneath and bubbles form on the surface.
05 - Brush the uncooked top of the dough with olive oil. Using tongs or a large spatula, flip the dough over carefully.
06 - Spread the prepared tomato sauce evenly over the grilled side of the dough. Arrange mozzarella slices uniformly on top of the sauce.
07 - Close the grill lid and cook for 2 to 4 minutes, until the cheese is melted and the bottom is crisp and golden-brown.
08 - Carefully remove the pizza from the grill. Garnish with fresh basil leaves and drizzle with extra-virgin olive oil. Slice and serve hot.

# Expert Advice:

01 -
  • Uses only a few fresh ingredients found at most markets
  • Ready to eat in about 20 minutes once your toppings are prepped
  • Charry crust and melty cheese rival your favorite pizzeria
  • Easy to make gluten free or adapt with toppings
  • Cleanup is a breeze since most of the work happens right on the grill
02 -
  • Naturally vegetarian and packed with fresh summer flavors
  • The dough cooks lightning fast so do not leave the grill unattended
  • Perfect both as a snack to share or centerpiece meal
03 -
  • Have your toppings portioned and ready to go before you start grilling since everything cooks so quickly
  • Dust your dough just enough to prevent sticking but not so much that the crust dries out I learned to trust the smell of char and check underneath frequently so each pie comes off golden not burnt Experiment with heat and grill lid position until you find that perfect bubbly crust for your set up

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