Grilled Margherita Pizza
With melty fresh mozzarella, sweet blistered cherry tomatoes, summer-fresh basil and a smoky grilled flavor, this pizza just has Summertime written all over it! We've sped up the prep time by making use of store-bought dough and the results are just delicious. So get the grill ready and treat yourself to an outstanding meal!
prep time
20 minutes
cook time
15 minutes
Ingredients
1 pound store-bought pizza dough
2 tablespoons olive oil
3/4 cup pizza sauce or crushed San Marzano tomatoes
8 ounces fresh mozzarella, torn into small pieces
1 cup cherry tomatoes, washed and halved
Fresh basil leaves
1 teaspoon dried oregano
Salt and freshly cracked black pepper
Cornmeal or flour for handling dough
2 tablespoons olive oil
3/4 cup pizza sauce or crushed San Marzano tomatoes
8 ounces fresh mozzarella, torn into small pieces
1 cup cherry tomatoes, washed and halved
Fresh basil leaves
1 teaspoon dried oregano
Salt and freshly cracked black pepper
Cornmeal or flour for handling dough
Directions
Preheat your grill: Heat a gas or charcoal grill to medium-high heat (about 450–500°F). Clean and lightly oil the grates.
Shape the dough: Stretch dough into a rustic oval or rectangle about 1/4 inch thick. Lightly brush one side with olive oil.
Place the dough directly on the grill, oiled side down. Cook 2–3 minutes until grill marks appear and bubbles form. Using tongs, flip the crust.
Quickly spread sauce over the grilled side. Top with mozzarella, cherry tomatoes, oregano, salt, and pepper.
Close the grill lid and cook another 4–6 minutes until the cheese is melted and bubbling and the bottom of the crust is crisp with a light char.
Remove from the grill and scatter fresh basil over the top. Drizzle lightly with olive oil if desired. Let rest 2 minutes before slicing.
Shape the dough: Stretch dough into a rustic oval or rectangle about 1/4 inch thick. Lightly brush one side with olive oil.
Place the dough directly on the grill, oiled side down. Cook 2–3 minutes until grill marks appear and bubbles form. Using tongs, flip the crust.
Quickly spread sauce over the grilled side. Top with mozzarella, cherry tomatoes, oregano, salt, and pepper.
Close the grill lid and cook another 4–6 minutes until the cheese is melted and bubbling and the bottom of the crust is crisp with a light char.
Remove from the grill and scatter fresh basil over the top. Drizzle lightly with olive oil if desired. Let rest 2 minutes before slicing.
