Bobby Flay's Margherita Pizza

Name: Bobby Flay's Margherita Pizza
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 1
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Handful fresh basil leaves; 454 grams fresh mozzarella, sliced 1/4-inch thick; 1 serving Kosher salt and freshly ground black pepper; 1 serving Olive oil, for brushing and drizzling; 1 store-bought pizza dough; 3 Roma tomatoes, sliced 1/4-inch thick

The recipe Bobby Flay's Margherita Pizza could satisfy your Mediterranean craving in roughly 20 minutes. One serving contains 2480 calories, 132g of protein, and 128g of fat. For $11.26 per serving, you get a main course that serves 1. A mixture of pizza dough, roma tomatoes, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the pizza dough you could follow this main course with the Grilled Dessert Pizza as a dessert.

Instructions

Watch how to make this recipe.

Prepare the grill for direct and indirect cooking.

Equipment you will use

Grill

Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), stretch and shape the dough into a 12-inch round on a flat surface.

Ingredients you will need

Dough

Equipment you will use

Grill

Brush the top with oil, salt and pepper and toss on the grill, oil-side down. Cook until the bottom is golden brown, 1 minute. Check the bottom of the dough to see if it is getting browned. If it is on one part, but not the other, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. If it is still not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has browned evenly. (It should only take a couple minutes if you have a hot grill.) The top of the pizza dough will also start bubbling up with air pockets.

Ingredients you will need

Salt And Pepper

Dough

Cooking Oil

Equipment you will use

Spatula

Grill

Tongs

Once the pizza dough has browned on the bottom, flip over and grill until golden brown and the dough is just firm, another minute or so.

Ingredients you will need

Dough

Equipment you will use

Grill

Remove to a sheet pan. Cover the grill so it retains the heat for the next step.

Equipment you will use

Grill

Frying Pan

Drizzle the top with more olive oil.

Ingredients you will need

Olive Oil

Put the mozzarella and tomato slices on top and season with salt and pepper. Return the pizza to the grill on the sheet pan, cover the grill and cook for 3 or 4 minutes to melt the cheese.

Ingredients you will need

Salt And Pepper

Tomato Slices

Mozzarella

Cheese

Equipment you will use

Grill

Frying Pan

Remove from the grill and tear the basil leaves over the top. Slice and serve immediately.

Ingredients you will need

Fresh Basil

Equipment you will use

Grill

Equipment

Ingredients

Servings:

1Handful

fresh basil leaves 454grams

fresh mozzarella, sliced 1/4-inch thick 1serving

Kosher salt and freshly ground black pepper 1serving

Olive oil, for brushing and drizzling 1

store-bought pizza dough 3

Roma tomatoes, sliced 1/4-inch thick

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Barone Ricasoli Castello di Brolio Chianti Classico Gran Selezione with a 4.4 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.