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 teaspoon sugar
• 2 cups flour
• 1 teaspoon salt
• 3 tablespoons DeLallo Extra Virgin Olive oil, plus extra

Toppings (makes 2 pizzas):

• DeLallo Extra Virgin Olive Oil
• 1 1/2 cups DeLallo Imported Whole Peeled Tomatoes, crushed by hand
• 8 ounces fresh mozzarella, thinly sliced
• 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 surface, indicating good active yeast.

Mix the flour and salt in a large mixing bowl. Add the yeast water and 2 tablespoons of olive oil. Mix well. Lightly flour a clean working surface and form the dough into a ball. Turn it out onto the working surface. Flour the top of the dough lightly 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 1 tablespoon of olive oil all over the dough to keep it moist while rising. Cover the bowl with plastic wrap and set in a warm place, about 75˚F for 2 hours, or until it doubles in size.

Once risen, you can use the dough to make pizzas. Any remaining dough can be refrigerated for up 2 to 3 days.  Roll the dough out on a lightly floured surface working it into a circular crust about 10 inches in diameter.

Assembly:
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. When the bottom turns brown, flip the dough to cook the other side.  

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 until cheese is bubbling and the edges are golden brown. Serve hot.

Makes 2 personal sized pizzas Send to friend Printer-friendly version