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Grilled Margherita Pizza
Bring the colors of Italy to your grill when you prepare the original Italian pizza made with mozzarella, tomatoes and fresh basil.
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Ingredients
Pizza Dough
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1 cup warm water
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1 tsp. sugar
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1 pkg active dry yeast
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2 ½ cups flour
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1 tsp. kosher salt
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4 tbsp. olive oil
Pizza Toppings
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1 can (28 oz.) peeled tomatoes
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3 cloves garlic, minced
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1 tsp. dry Italian seasoning
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1 tbsp. olive oil
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1 lb. sliced fresh mozzarella
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5 leaves fresh basil, chopped or cut into thin ribbons
Additional Tools
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stand mixer with dough hook
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pizza oven insert for grills with pizza stone and pizza peel
1 Food Prep
Combine sugar, warm water and yeast in the bowl of a stand mixer, fitted with a dough hook, and let it stand for 5-10 minutes until foam starts to form on the top.
Add 1 cup of flour, along with the salt and olive oil to the stand mixer bowl and turn the mixer on low. Continue to add flour until the dough forms into a ball.
Remove the dough from the mixer and place in a large, greased bowl. Cover with a moist towel and allow the dough to sit for approximately 1 hour until it doubles in size.
Place the tomatoes in a medium saucepan and crush the tomatoes either by hand or with a potato masher and set aside.
2 Grill Prep
Fuel: We recommend Kingsford® High Heat Briquets for high heat performance.
Method: Direct-Heat Grilling
Temp: 450°F (High Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
Prepare the pizza oven insert for grills, according to the manufacturer’s instructions.
Place the saucepan with the tomatoes on the grill and add the remaining 1 tbsp. olive oil, minced garlic, and dried Italian seasonings to the crushed tomatoes. Allow the sauce to simmer for approximately 30 minutes until it has begun to thicken. Remove the sauce from the grill.
Place the pizza stone on the grill and adjust the bottom vents to bring the grill temperature to high.
Meanwhile, place the dough on a lightly dusted surface and begin to roll it out into a 14–16-inch circle. Lightly flour a pizza peel and slide it under the dough. Alternatively, you can place the pizza on a pizza pan.
Spoon a thin layer of sauce over the top of the dough, then add slices of fresh mozzarella.
Slide the pizza onto the pizza stone and allow the pizza to cook for approximately approximately 6 to 8 minutes until the crust is nicely browned and the cheese bubbles.
Remove the pizza from the grill. Top with fresh basil then slice and serve!
Recipe created by Clint Cantwell on behalf of Kingsford Charcoal
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