Grilled Margherita Pizzas

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Grilled Margherita Pizzas

Are you there God? It's me, Margherita

Course Main Course

Cuisine Italian

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings

Calories 547kcal

Ingredients

8 oz pizza dough (tested with publix)
olive oil (for brushing and for drizzling to finish)

For the sauce:

1 Tbsp olive oil
1/2 small sweet onion (finely diced)
salt and black pepper (to taste)
2 cloves garlic (minced)
1 14.5 oz canned tomatoes (tested with Muir Glen)
½ tsp sugar
1 Tbsp fresh basil (minced)

For the toppings:

4 oz fresh mozzarella (thinly sliced and roughly chopped)
6 large leaves basil (chiffonaded)

US Customary - Metric

Instructions

Let dough rise (still in bag ot a ziploc bag) for 30 minutes.
Preheat one side of your grill over high heat. Leave the other side unlit.

To make the sauce:

In a large saucepan, heat olive oil over medium heat.
Add onion, salt and pepper and cook until translucent, or about 2 minutes. Add garlic and cook for 30 seconds or until fragrant.
Add tomatoes and sugar. Mix well. Simmer for 10 minutes. Remove from heat and stir in basil. Set aside.

To Prep the Pizzas:

Cut dough in half and roll into balls of dough with your hands.
Roll out each ball of dough into 7" circles. Layer a sheet of wax paper on a plate and place one dough circle on the wax paper. Brush both sides with olive oil. Lay down another sheet of wax paper on top and repeat the process with the second dough circle.

To Grill and Top the Pizzas:

Place dough circles on direct heat (the hot side) and cook for 2 minutes or until grill marks appear.
Flip dough and move to indirect heat (the cool side). Spread sauce over both and top with cheese. Cook for 15-20 minutes or until cheese is melted.
Transfer pizzas to a serving platter. Top with chiffonaded basil. Drizzle with olive oil. Slice into 4 pieces and serve immediately.

Notes

If you prefer a smoother texture to your sauce, sub crushed tomatoes for diced tomatoes.

Don't be alarmed if your dough doesn't bubble or if it bubbles up hugely on that first 2 minutes on the grill. I've seen it go both ways.

Once the pizza goes from the hot side to the cool side, try not to open the lid a lot letting the heat out, but do rotate them halfway through if one on the cold side is too close to the hot side and getting charred.

If you want an absolute game changer of a pizza slicer... get you one of these bad boys. You rock it instead or rolling it so it's more comfortable and controlled. PLUS you'll never veer off track from straight lines. I think you'll dig it!

Nutrition