Grilled Margherita Pizza
Complexity: easily
Servings: 6
Once you've grilled pizza once, you'll hardly want to go back to oven-baked pizza recipes—it's so flavorful and crispy, and it cooks so quickly, just like in an oven. Just be sure to keep a close eye on the cooking time, otherwise the pizza crust will quickly burn on the grill. First, grill the dough on one side, then flip it over, and add the topping to the grilled side. If you're grilling pizza for the first time, you should start with the simplest option—a modern take on the Margherita pizza. Its topping is San Marzano tomato sauce, aromatic basil, and plenty of fresh mozzarella. It's the perfect combination of classic Italian pizza flavors.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Dough
- 1 packet (7 g) of active dry yeast
- 5 cups of flour
- 1 tbsp. sugar
- 2 tbsp olive oil + extra for greasing the bowl
Toppings
- 3 tbsp olive oil + extra for greasing
- 6 cloves garlic, thinly sliced
- A pinch of red pepper flakes
- 1 can (800 g) canned whole San Marzano tomatoes
- 1 bunch fresh basil, leaves torn
- 450 g fresh mozzarella, thinly sliced
- 0.5 tbsp. grated parmesan
We recommend
Cooking the dish according to the recipe:
- Knead the dough.
In the bowl of a stand mixer fitted with a dough hook, pour 1 1/2 cups warm water (104°F - 110°F). Sprinkle the yeast over the water and let stand until foamy, about 10 minutes. In a separate bowl, whisk together the flour, sugar, and 1 teaspoon salt, then add to the yeast mixture along with 2 tablespoons olive oil. Mix on low speed until the dough begins to come together, about 1 minute. Increase the mixer speed to medium-low and mix until the dough begins to form a smooth surface, about 1 minute. Increase the speed to medium and knead until the dough is smooth and elastic, another 4-6 minutes (it should stretch 3 inches without breaking). Transfer to an olive oil-greased bowl and cover with a damp towel or plastic wrap. Place in the refrigerator overnight to allow the dough to rise. - Lightly punch down the dough, then divide it into 6 balls. Place on a baking sheet, cover, and refrigerate until ready to use.
- Meanwhile, prepare the filling..
Heat olive oil in a saucepan over medium-low heat. Add garlic and red pepper flakes and sauté for 3-5 minutes. Mash the tomatoes with your hands, adding them to the pan; add the juices. Rinse the jar with 1 cup of water and pour it into the pan. Add a handful of basil and season with salt and pepper to taste. Increase the heat to medium and simmer until the sauce thickens, 20-25 minutes. Cool slightly. - Preheat one side of the grill to high heat and the other to medium. Grease 2 baking sheets with olive oil; stretch each dough ball onto the sheets into a thin oval shape (approximately 8 x 11 inches). Brush the surface of the dough with olive oil.
- Working in batches, grill the pizza crusts over high heat until bubbly and crispy, 3 to 4 minutes. Flip the crusts over and transfer to the cooler side of the grill. Quickly pour tomato sauce over each crust and sprinkle with mozzarella; cover until the cheese is melted, about 2 minutes. Transfer the pizzas to a cutting board and sprinkle with Parmesan and the remaining basil.
Author of the recipe - Joe and Jill Biden - Vice President Joe Biden and his wife, Dr. Jill Biden, are organizers of charity events.
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