There’s pizza, and then there’s grilled pizza. I can’t recall the last time I made a pizza in an oven. Not that there’s anything wrong with that. Pizza is delicious in all forms. But, once I figured out how to make the perfect grilled pizza, I was hooked.
That perfect, crispy crust with a soft, chewy inside. The kind of crust that makes that crunch noise we all dream about. Did I mention it takes half the time to make a pizza on the grill compared to an oven? Talk about quick weeknight meals that are sure to please.
I also like the fact that you can make one big pizza, or you can divide the dough into four minis and everyone can make their own personal pizza to their liking. No more arguing over what toppings are the best. Everyone wins! I know in the past I’ve blogged about grilled pizza so I wanted to focus on my new favorite topping for my grilled pizza: the classic Pizza Margherita.
The definition of pure, simple ingredients that shine on their own and make a party in my mouth. Sweet and tart homemade pizza sauce, creamy, soft, fresh mozzarella, and the best, fragrant, fresh basil you can imagine. Some of the most wonderful flavors, that make me feel like I’m relaxing in Italy. As an added bonus, I took some of my Fresh Basil Butter, and brushed it on the crust after it cooked, adding another gorgeous layer of flavor.
Grilled Pizza Margherita
What You’ll Need:
+ 1 pound Pizza Dough (you can buy the freshly made dough in bags at the store, but here’s the recipe for my favorite dough.)
+ Pizza Sauce (Homemade is best to really get good flavors. I use This Recipe)
+ 8 oz. fresh mozzarella, sliced
+ bunch fresh basil leaves
+ Basil Butter, optional
Preheat the grill to medium high heat. Make sure it’s nice and clean (use your grill brush and run it over a few times). Brush a little olive oil over the grates to prevent the dough from sticking.
Stretch, or roll out your pizza dough(s) until they’re thin, or thick enough for your liking. Remember, they do rise a bit while they cook. I like to use my hands and stretch it out, and place it on the grill right after to prevent the dough from shrinking back (as it is so notorious for doing).
Allow the dough to cook about 3 minutes or so. I always know when the side is done when it comes easily off the grill. There should be no resistance or sticking at all if it has those nice, crispy grill lines on it. Flip, and cook a few minutes more.
While it’s cooking, I brushed the cooked side of the dough with basil butter. Then, add the sauce and mozzarella. Close the grill and let the cheese melt. Add the basil leaves on top, and serve!
Sheesh, just writing this post has made me hungry. Time to grill up another pizza, I think!