Grilled Pizza Margherita

Grilled Pizza Margherita
Photo by Romulo Yanes


  • 3 tablespoons extra-virgin olive oil
  • 6 ounces mozzarella, coarsely grated
  • 1 pound plum tomatoes
  • 1 1 pound frozen pizza dough
  • ¼ teaspoon salt
  • 1 22 1/2-inch charcoal kettle grill and a charcoal chimney
  • 8 medium fresh basil leaves
  • + 2 more ingredients
    • Flour
    • 1 gas grill; or a well-seasoned 10- to 12-inch ridged grill pan

If using fresh tomatoes, cut an X (just through skin) in each, at end opposite stem, and immerse in boiling water for 10 seconds. Transfer to cold water with a slotted spoon, then peel. Seed and chop tomatoes (fresh or canned). Simmer tomatoes, salt, and 2 tablespoons oil in a 10-inch heavy skill...

View full recipe at Epicurious


Variations on Grilled Pizza Margherita

  • Grilled Pizza Margherita
    • Bertolli Extra Virgin Olive Oil
    • 1 (12-in.) prebaked pizza crust
    • 4 ounces fresh mozzarella cheese, thinly sliced
    • Chopped fresh basil leaves

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