Grilled Margherita Pizza
This grilled margherita pizza recipe will make your friends think you’ve been hiding a coal or wood-burning oven in your home! By using just a little more oil than standard pizza crust, you’ll have dough that’s easier to work with and that turns out perfectly on the backyard grill.
Crispy on the outside and chewy in the center, this pizza’s light smoky flavor makes it downright perfect. Remember to prep all of your toppings beforehand so you can add them at a moment’s notice. And because temperature differences for individual grills are unpredictable, the total grilling time may vary. Just keep an eye on it and you’ll soon be in pizza heaven!
grilled margherita pizza recipe
Get the great taste of a pizzeria at home! This grilled margherita pizza produces smooth and workable dough that grills up beautifully.
Yield: 4 individual pizzas
- 1 1/4 cup water, lukewarm, 100 to 110 degrees
- 2 packages active dry yeast
- 1 Tbsp granulated sugar
- 4 Tbsp extra virgin olive oil
- 3 1/2 - 4 cup all-purpose flour, plus additional as needed
- 1 1/2 tsp kosher salt
- 16 oz fresh mozzarella cheese, thinly sliced
- 2 - 3 tomatoes, sliced
- 1 small container grape tomatoes, halved
- 20 - 24 fresh basil leaves
- 1 tsp garlic salt
- Combine the water, yeast, sugar and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3½ cups flour, then the salt. Mix on low until the dough begins to come together then slowly add only enough flour until the dough starts to pull away from the sides of the bowl. Increase the mixer speed to medium and allow the machine to knead the dough for about 6 minutes. The dough should be smooth and elastic, but still soft and no longer sticking to the side of the bowl. If the dough is still sticking, continue adding flour until it pulls away from the sides of the bowl and leaves the inside quite clean.
- After the dough has been kneaded, transfer to a medium-sized mixing bowl that has been coated with a small amount of olive oil. Turn the dough over several times to coat with the oil and then cover the bowl with a sheet of plastic wrap. Place the dough in a warm spot for about 45 minutes.
- While the dough is rising, preheat the grill to medium-low, but before you light it up, ensure that the grates of the grill are clean.
- Once the dough has rested for about 45 minutes, divide it into 4 equal-sized pieces and roll out on a lightly floured surface to about ¼" thickness. Collect all of the components of your pizzas and place them near the grill.
- Brush the grates with a little olive oil and place the pizza crust onto the grill. Cook the crust for about 3–4 minutes until it is bubbly on top and the bottom is golden-brown with nice grill marks.
- Flip the dough and immediately begin placing the cheese and tomatoes onto the pizza crust. Close the lid and allow the bottom of the pizza to grill to the same golden-brown as the other side while the cheese melts and the tomatoes warm up.
- Carefully remove the pizza from the oven when the bottom of the crust is finished cooking. Top the pizza with fresh basil leaves, a light drizzle of good quality extra virgin olive oil and a sprinkle of garlic salt. Allow the cheese to set up for just a few minutes before slicing and serving. Enjoy!
Individual-sized pizzas are the perfect crowd-pleasers because everyone can personalize their own toppings.
Calories: 791kcal, Carbohydrates: 88g, Protein: 33g, Fat: 34g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 80mg, Sodium: 939mg, Potassium: 463mg, Fiber: 6g, Sugar: 6g
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