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.
- 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
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.