Friday, August 27, 2010

Grilled Pizza Margherita

Pizza Margherita sounds so much fancier than "cheese pizza" doesn't it?  This could also be called "caprese pizza."  Its all the components of my favorite combination:  tomatoes, mozzarella, and basil.   An authenic pizza margherita is cooked in an 800 degree oven and needs 2 days of proofing to acheive a thin, crispy crust.  I guess this is an imposter pizza because I just used my standard pizza dough.  Still, its delicious.  Its hard to mess up pizza.  In a pinch, I've also used dough from Trader Joe's or the Publix deli with good results. 

As the grill is heating, prep the tomato sauce, cut the cheese (hee hee), and shape the pizza dough.  Then its 10-15 minutes max to cook the pizza. With a salad this is the perfect light summer dinner.  I know Friday night is pizza night for many families, so its not too late to plan this for dinner tonight!

One Year Ago:  Salmon Pesto Pasta & Grilled White Pizzas with Arugula

Grilled Pizza Margherita
adapted from Cook's Illustrated
makes one 12-inch pizza
  • 1 ball pizza dough
  • 1 14.5-ounce can diced tomatoes
  • 1/4 teaspoon sugar
  • 1 medium garlic clove, minced
  • 1/4 cup basil leaves
  • 6 ounces fresh mozzarella, cut into 1-inch chunks
  • extra virgin olive oil
  • kosher salt
Add the tomatoes (with their juices) to the bowl of a food processor, and pulse several times to crush the tomatoes.  Transfer the tomatoes to a fine-mesh strainer set over a medium bowl and allow to drain 20-30 minutes, stirring occasionally.  Combine the drained tomatoes with sugar, 2 Tablespoons of basil, garlic, and 1/8 teaspoon salt. 
Meanwhile, preheat the grill to high heat (450-500 degrees) for at least 15-20 minutes.

As the tomatoes drain, shape the pizza on a well-floured surface by flattening the dough into an 8-inch disk, pressing to eliminate air pockets.  Stretch the outer edges with flattened fingers while giving quarter turns until the dough is a 12-inch circle.  Allow to sit at room tempeature 10-15 minutes.  Using a pastry brush, oil the dough well. 

Using a cutting board or pizza peel, transfer pizza, oil-side down, onto the grates of the grill.  Cook 5-10 minutes, or until under-side of dough is golden-brown.  Brush the top with more oil.  Using 2 spatulas, carefully flip the dough.  Working quickly, spread the tomatoes on the now-cooked side, then scatter the cheese evenly on top.  Close the grill cover and continue too cook until the crust is cooked through and the cheese has melted.  Carefully slide pizza onto a platter, and sprinkle with remaining basil, 1 teaspoon of olive oil, and a pinch of kosher or sea salt.  Serve immediately. 


Joanne said...

Nothing like a good margherita pizza to kick off the weekend!

Courtney said...

Yum! I've used whole wheat pizza dough from Trader Joe's before (this week actually!), and it's a pretty good substitute. Anyway, this pizza looks delicious!

Danielle said...

This pizza looks really good!

Pretty. Good. Food. said...

Oh my gosh, this look delicious! And so beautiful! Your photographs are gorgeous.
I've recently launched my own blog, I'd love for you to check it out and let me know what you think :)
Thanks, and Happy Cooking!!!

Anonymous said...
This comment has been removed by a blog administrator.

Post a Comment