Grilled Margherita Pizza

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Grilled Pizzas are a simple way to create the illusion of a brick oven
pizza.  Simply grill the pizza dough on your charcoal grill outside or indoors on a skillet right on top your stove. Tomato sauce, basil, and fresh mozzarella represent the colors of the Italian flag. 

Ingredients:

Basic Pizza Dough (makes 2 pizzas):

3/4 cup warm water

1 packet active dry yeast (about 2 1/4 tsp)

1/2 tsp sugar

2 cups flour

1 tsp salt

2 Tbsp DeLallo Extra Virgin Olive oil, plus more for the bowl.

Pizza Toppings (makes 2 personal sized pizzas):

DeLallo Extra Virgin Olive Oil, for brushing

1 1/2 cups DeLallo Imported Whole Peeled Tomatoes, crushed by hand

8 oz Fresh Mozzarella, sliced thin, or torn by hand

1/2 cup fresh basil, torn by hand

Directions:

Pizza Dough:

Pour warm water into a small bowl and stir in the yeast and sugar
until dissolved. Let it stand for about 5 minutes to make sure that the
yeast is activated. A thin layer of foam should appear on the top,
indicating good active yeast.

Mix the flour and salt in a large mixing bowl.  Add the yeast water
and 2 Tbsp of olive oil.  Mix well with your hands or a mixing spoon. 
Lightly flour a clean working surface.  Form the dough into a ball;
turn it out onto the working surface.  Flour lightly the top of the
dough and press down with the palm of your hand.  Fold the dough over
itself and press again.  Continue to roll and press the dough for about
12 minutes or until the dough is smooth and elastic, adding flour only
when necessary to keep from sticking.

Place the dough back into the mixing bowl.  Rub the remaining olive
oil all over the dough to keep moist while it is rising.  Cover the
bowl with plastic wrap, and leave in a warm place (about 75 degrees) for 2
hours or until it rises double in size.

Once risen, you can use the dough to make pizzas, and or the
remaining dough can be refrigerated for up 2 days.  Roll the dough
out on a lightly floured surface working it into a circular crust about
10 inches in diameter.  

Assembly:

INDOOR: Wipe the bottom of a grilling pan or heavy bottom skillet with a
paper towel moistened with olive oil.   Preheat the pan over high heat
for 5 minutes.  Place the dough in the skillet.  The crust should
bubble on top within 1 minute; if not, turn the heat up. 

OUTDOOR: If your using an outdoor grill, simply heat the grill to medium heat and place the dough on the grill, it should bubble and the crust should form.  

Place the grilled pizza a working surface, grilled side up.  Brush the grilled side of the
pizza with olive oil. Divide the crushed tomatoes between the 2 pizzas and smooth to spread evenly, leaving a 1/2-inch border along the edges of the dough. Sprinkle basil leaves on top of sauce. Finally, divide mozzarella slices between 2 pizzas, and return to the grill to grlll the bottom of the pizza and until cheese is bubbling and the edges are golden brown. Serve hot.

Makes 2 personal sized pizzasSend to friendPrinter-friendly version