December

December

June 3, 2014

Grilled Pizza Margherita

 
 

It's Saturday night......



Started the pizza dough at 3:00 PM


Toss the tomato with 1 tablespoon of olive oil, the garlic, salt and red pepper flakes
in a medium mixing bowl and set aside


Heat a gas grill to high and make sure the grill grates are clean and free of debris.


Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto 1 end of the hot grill, leaving room for the tomatoes on the grate. Put the prepared tomatoes on the grill, close the lid and cook until the bottom of the crust is golden brown and the tomatoes are softened, about 1 to 2 minutes.


Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel. Top with the grilled tomatoes, smashing and spreading the tomatoes to create a sauce. Sprinkle with the Parmesan, mozzarella and basil. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, another 1 to 2 minutes.


Hey.....this smells interesting....do I like Pizza?


Remove the pizza to a cooling rack and let rest for 3 minutes before slicing.


 
 "Hey! Grilled Pizza is not half bad!"

 
Grilled Margherita Pizza
1 large tomato, cut into 1/3-inch thick slices
5 to 7 teaspoons olive oil, divided
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/2 -ounce grated Parmesan1
1/2 ounces mozzarella, sliced
4 to 6 large basil leaves

 

 

 

 

 


2 comments:

  1. Replies
    1. Us too Beth! I will tell you, this was a lot of work. Probably making the dough took the longest time. However, it was truly the BEST pizza I have ever had...incredibly good! Thank you for stopping by today! It's getting rather hot here....summer ya' know!

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