Grilled Margherita Pizza

Staff Writer
Grilled Margherita Pizza

Jennifer Costello & Chris Hurley

A great flavor combination from the grill is that of a margherita pie: the simplicity of mozzarella cheese, tomato sauce, and basil are amplified with a charred and freshly grilled crust. This recipe is from chef Jennifer Costello and Chris Hurley of Austin’s Bonneville, and epitomizes everything we love about grilled pizza.

8
Servings
Deliver Ingredients

Ingredients

  • One eight-ounce ball pizza dough
  • 2 Tablespoons extra-virgin olive oil
  • 1/4 Cup shredded mozzarella
  • 1/4 Cup shredded asiago
  • 1/4 Cup shredded fontina
  • 1/4 Cup shredded provolone
  • 3/4 Cups fresh tomato sauce
  • Basil, chiffonaded, for garnish

Directions

Preheat the grill to medium-high heat. 

Press the pizza dough out by hand into a rectangular shape and lightly brush one side with 1 tablespoon of olive oil.

In a small bowl, mix together all of the cheeses.

When the grill is hot, gently lift the dough and lay it oil side down onto the grill. Cook the dough until it starts to brown lightly, rotating it every now and then so it browns evenly. Lightly brush the uncooked side with the other tablespoon of extra-virgin olive oil and once the cooking side is golden brown, about 5 minutes, flip the dough. 

Spread the cheese mixture evenly on top of the cooked side of the dough and dollop the tomato sauce all over the top. Close the lid of your grill and allow the cheese to melt, about 2-3 minutes. Once the underside of dough is golden brown and slightly charred, about 5 minutes, remove from the grill and top with basil. Cut into pieces and serve. 

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.

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