Grilled Margarita Pizza

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By Audrey Plant

Ingredients

1 (16-ounces) store-bought pizza dough

¼ cup extra-virgin olive oil, plus 1 tablespoon for grill

3 tablespoons Parmigiano Reggiano, grated

½ teaspoon crushed red peppers (optional)

1 ½ cups marinara sauce

1 (12-ounces) fresh whole milk mozzarella

2 tablespoons fresh basil, chiffonade (thin slices)

Instructions

1.     Preheat grill to 500 degrees (medium-high heat).

2.    On a sheet pan, stretch pizza dough out into a 12-inch circle/oval with extra-virgin olive oil.

3.    Using a paper towel and tongs, grease grill rack of grill. Stretch dough out a little more and place directly on the grill. Grill on both sides for 3-4 minutes on each side. Dough will have bubbles. Once the dough is cooked and golden browned on both sides, remove and place on sheet pan.

4.    Sprinkle Parmigiano Reggianno cheese and crushed red pepper flakes. Add small dollops of marinara sauce around. Tear apart fresh mozzarella and scatter around the pizza.

5.    Place pizza back onto grill for an additional 3 minutes or until cheese is melted and sauce is warmed through. Remove from grill and place on large cutting board. Sprinkle fresh basil over top and serve warm.

Notes:

1.     I like Whole Food’s pizza dough that can be found in their refrigerated pre-made food section.

2.    I prefer Raos’ Marinara Sauce (it’s my favorite jarred sauce!).

3.    The Parmigiano Reggianno cheese acts as a sealer of the dough.

4.    Dollops of the sauce is a method that works best so that the pizza does not get soggy.

5.    Back of grill can get very hot and can burn the pizza, once you get grill marks, feel free to move the pizza dough around.

6.    Highly recommend getting all of the ingredients arranged and together, the cooking and assembling process is fast.

7.     I like to use metal tongs and a large metal spatula to help maneuver the pizza around.

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