Twice Grilled Margherita Pizza
This grilled Margherita pizza is made even more summery with a marinara sauce made from grilled heirloom tomatoes.
Prep Time25 minutes mins
Cook Time20 minutes mins
Total Time45 minutes mins
Course: Appetizer, Main Course
Cuisine: American, Italian, Mediterranean
Keyword: grilled pizza, margherita pizza
Makes: 1 (12- to 14-inch) pizza
Cost: $10
- 4 large heirloom tomatoes (ripe but still firm), cored and halved horizontally
- 1 tablespoon extra-virgin olive oil, plus more for brushing/drizzling
- Fine sea salt and freshly ground black pepper
- 1 large garlic clove, minced or finely chopped
- 1 (14- to 16-ounce) ball pizza dough (I prefer Neapolitan, Sourdough, or Overnight Dough for grilling, but any regular pizza dough will work great)
- 4 ounces fresh mozzarella cheese, thinly sliced or cut into ½-inch cubes
- 1 handful fresh basil leaves, torn or chopped
Prepare an outdoor grill for high direct heat. Assemble the following tools and keep them within arm’s reach from the grill: an oven mitt, long-handled tongs, a large spatula or pizza peel, and a large cutting board for the finished pizza.
To make the sauce
Brush both sides of each tomato slice with olive oil and season with salt and black pepper. Place the tomatoes on the hot grill and cook for about 6 minutes or until you see grill marks. Flip the tomatoes and cook for another 6 to 8minutes.
Transfer the grilled tomatoes to a plate and let them cool for 10 minutes. Drain off any accumulated liquid. Place the tomatoes in the bowl of a food processor and add1 tablespoon of olive oil, ¼ teaspoon salt, and the minced garlic. Pulse just until it looks like a chunky sauce. Pour ½ to ⅔ cup of the sauce into a bowl; save the rest in an airtight container in the fridge for pasta later in the week.
To make the pizza
Place the dough on a floured cutting board and, using your hands, gently stretch it into a 12- to 14-inch square or disk, making sure that it retains the same thickness throughout (more or less). (Alternatively, you can roll it out to a 12-inchsquare or circle.)
Brush the top of the dough with olive oil, making sure to get all the way to the edges. Carefully transfer the dough to the grill, oiled-side down, and grill for 3 minutes or until it puffs a bit and the bottom shows grill marks.
Using long-handled tongs or a pizza peel, transfer the dough to a clean large cutting board, grill marks facing up. Brush the grilled dough lightly with olive oil. Working quickly, spread about ½ cup of sauce on the dough and top with the cheese.
Using your large spatula or pizza peel, return the topped crust to the grill. Close the grill lid, turn down the heat to medium or medium-high, and cook for 3 to 5 minutes or until the cheese has melted.
Remove the pizza from the grill and let it rest for 5 minutes, then garnish with the basil, a drizzle of olive oil, and a pinch or two of salt and pepper. Slice and serve.