Grilled Pizza Margherita

Name: Grilled Pizza Margherita
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 6 mediums to 8 medium fresh basil leaves, torn; 794 grams pound plum tomatoes or 1 whole tomatoes in juice, drained; 355 milliliters ounces mozzarella, coarsely grated; 3 Tbsps extra-virgin olive oil plus additional for brushing; 2 balls Pizza dough or 1 pound thawed frozen pizza dough, divided and formed into; 0 teaspoons salt

Grilled Pizza Margherita might be just the Mediterranean recipe you are searching for. This recipe covers 29% of your daily requirements of vitamins and minerals. This main course has 567 calories, 25g of protein, and 41g of fat per serving. This recipe serves 2. A mixture of to 8 basil leaves, olive oil plus additional, pizza dough, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

If using fresh tomatoes, cut an X (just through skin) in each, at end opposite stem, and immerse in boiling water for 10 seconds.

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Tomato

Water

Transfer to cold water with a slotted spoon, then peel.

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Water

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Slotted Spoon

Seed and chop tomatoes (fresh or canned).

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Tomato

Simmer tomatoes, salt, and 2 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until very thick and reduced to about 1 cup, 10 to 15 minutes.

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Tomato

Salt

Cooking Oil

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Frying Pan

Transfer to a bowl to cool.

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Bowl

Toss together mozzarella and remaining tablespoon oil.

Ingredients you will need

Mozzarella

Cooking Oil

Do not punch down dough. Gently dredge 1 ball of dough in a bowl of flour to coat, then transfer to a lightly floured work surface. Holding 1 edge of floured dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 7 inches in diameter.

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Dough

All Purpose Flour

Punch

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Bowl

Lay dough round flat on floured surface and continue to stretch by pressing dough with your fingertips, working from center outward to edge, stretching it into a 9-inch round.

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Dough

Transfer to a large floured tray and make another round in same manner, then place it next to other round. Lightly rub a long sheet of plastic wrap with flour, then invert loosely over pizza rounds and let them stand to puff slightly while preparing grill, 10 to 20 minutes.

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All Purpose Flour

Wrap

Dry Seasoning Rub

Equipment you will use

Plastic Wrap

Grill

Open vents on bottom of grill and on lid. Light a heaping chimneyful of charcoal and pour it evenly over 2 opposite sides of bottom rack (you will have a double or triple layer of charcoal), leaving clear a 9-inch-wide strip in middle (for grilling over indirect heat).

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Grill

Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.

Preheat burners on high, covered, 10 minutes, then reduce heat to moderate.

Remove plastic wrap from both rounds of dough and lightly brush dough with some oil. Carefully flip dough rounds, oiled sides down, with your hands onto middle of lightly oiled grill rack and brush top of each with oil. Grill crusts, uncovered, until undersides are golden brown (rotate them if 1 side of grill is hotter than the other), 2 to 3 minutes on gas grill or 4 to 6 minutes on charcoal grill.

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Dough

Wrap

Cooking Oil

Equipment you will use

Plastic Wrap

Grill

Flip crusts over with tongs and a spatula and top each crust with half of tomato sauce, spreading evenly over dough and leaving a 1/2-inch border around edge.

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Tomato Sauce

Crust

Dough

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Spatula

Tongs

Sprinkle mozzarella evenly over sauce and grill pizzas, covered with grill lid, until undersides are golden brown and cheese is melted, about 3 minutes on gas grill or 5 minutes on charcoal grill.

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Mozzarella

Cheese

Sauce

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Grill

Scatter basil over pizzas.

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Basil

Pizzas can also be cooked in a well-seasoned 10- to 12-inch ridged grill pan.

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Grill Pan

Heat pan over high heat until hot, about 5 minutes, then cook pizzas 1 at a time over moderately high heat, following grilling instructions in recipe above, covering pan after sprinkling with cheese, and using cooking times for charcoal grill.

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Cheese

Equipment you will use

Grill

Frying Pan

Equipment

Ingredients

Servings:

6mediums

to 8 medium fresh basil leaves, torn 794grams

pound plum tomatoes or 1 whole tomatoes in juice, drained 355milliliters

ounces mozzarella, coarsely grated 3Tbsps

extra-virgin olive oil plus additional for brushing 2balls

Pizza dough or 1 pound thawed frozen pizza dough, divided and formed into 0teaspoons

salt

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. 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. You could try Castello di Meleto Chianti Classico Gran Selezione. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 62 dollars per bottle.