Grilled Margherita-Style Pizza
Mmmm… pizza. We all love pizza so why not take that delicious treat and put it on the grill! Grilling pizza adds a delicious smoky charred flavor and the crust gets extra crispy. This recipe is a very simple margherita-style base version so feel free to explore and get creative with your toppings! Grilling pizza is super easy once you get the hang of it. All it requires is a little preparation and organization, both of which I tend to lack in the kitchen. If you’re like me, you skip down the recipe to the beginning of the instructions and prep as you go, which can make for a very hectic cooking experience! (And last minute grocery runs because I forgot to read the ingredient list). It is important when grilling pizza to prep everything before you put the dough on the grill because once you do, it’s a very quick process. Also, I find it helpful to bring all of your ingredients outside with you before you put the dough on the grill and line them up according to the order you’ll need them. It also helps sometimes to have an extra hand when flipping the dough or getting it off the grill. Sounds annoying but trust me, you’ll thank me later. Alright ladies and gentlemen, here it is! Enjoy!
Grilled Margherita-Style Pizza
1 package prepared pizza dough (I used the Trader Joe’s brand - delicious)
1/4 to 1/2 cup basil pesto depending on your pizza size
1 1/2 cups cherry tomatoes
1/4 cup snipped fresh basil leaves
2-3 TBSP olive oil
1/2 TSP crushed red pepper (or to taste)
Salt and Pepper to taste
1 cup cubed fresh mozzarella cheese
1/4 cup crumbled goat cheese
1. Preheat grill to about 400 degrees. Cut cherry tomatoes into quarters and combine in large bowl with snipped basil, olive oil, crushed red pepper, and salt and pepper. The seasonings here really depend on your taste buds so go with what you like. Stir to combine all ingredients and slightly mash tomatoes with the back of your spoon while stirring to release the juices. Set aside to marinate while you prepare the rest.
2. Roll out pizza dough onto a floured sheet of aluminum foil that is covering an inverted baking sheet (picture below). Roll to a thickness of about 1/4 to 1/2 inch depending on your preference. Don’t go too thick, though, because then the outside will burn before the inside gets cooked properly.
3. Combine cubed mozzarella and crumbed goat cheese into a bowl. You want the cubes to be about 1/4 inch think so they melt well.
4. Once grill is heated and all ingredients are prepared, slide aluminum foil sheet with pizza dough onto the grill. Close lid and cook for 5-6 minutes or until the dough puffs up and grill marks begin to appear underneath.
5. To flip dough, use tongs, a spatula, an oven mitt or all of the above to quickly invert pizza onto it’s other side. Remove aluminum foil and turn heat down to about 325 degrees.
6. Once dough is flipped, quickly top pizza starting with a layer of pesto, followed by tomato mixture, and finally the cheese mixture. There may be some olive oil left over from the tomato mixture, that’s O.K. you don’t want a greasy pizza. You want to move quickly so the cheese has time to melt before the crust becomes too charred.
7. After all toppings are on, close the lid and cook for another 4-5 minutes or until the cheese is melted and there are prominent grill marks on the underside. Cook times will vary depending on the heat of different grills.
8. Once pizza is done, slide it back onto the inverted baking sheet, cut, and enjoy!
Step-by-step picture instructions are below (for those of us who need a little extra help - it’s O.K. I do too)
Pizza dough rolled onto aluminum foil covering inverted baking sheet. Don’t get hung up on the shape, it’s rustic! My first one turned out looking something like Africa…
Tomato/basil/seasoning mixture. This should sit for at least 10 minutes while you prepare everything else.
Pizza dough on the grill. Note: the aluminum foil goes directly onto the grill, not the baking sheet.
Dough once it’s flipped with pesto layer. There won’t be grill marks on this side because of the aluminum foil but that’s just fine because it will be covered up by delicious toppings!
Tomato and cheese toppings. Again, it’s rustic so don’t get caught up in making sure it’s perfectly covered. Imperfection is perfection here!
Final product! Doesn’t it look delectable? It was…
Thank you for checking out Noodletarian! I’m very excited that I could share my first recipe with you and I would love to hear your feedback! Happy grilling!