A lot of things scream summer to me and this recipe is near the top of the list. I can use the tomatoes and basil from the garden and make a tasty meal for the family.
- 6 Ripe medium tomatoes
- 3 oz. fresh mozzarella
- 1 Tablespoon of Olive Oil
- .5 oz of chopped basil
- Your favorite pizza dough
- 1 Teaspoon of salt
- 3 Tablespoons vegetable oil
I like to get the prep work done first so slice the tomatoes into 1/4 inch discs.
Do the same with the fresh mozzarella.
And give the basil a rough chop.
For the dough, first lay out a couple pieces of plastic wrap on your work surface, and then flour it. This wrap will help aid the transfer of the pizza to the grill.
On the plastic wrap, roll out the dough to a size that will fit your grill.
Brush the dough with the oil and sprinkle with salt.
Slide your hand under the plastic, lift and carry the dough out to the grill.
This part is tricky! In a quick motion, place the dough on the grilled (heated to a medium heat) and quickly pull back the plastic (before it sticks to the grill.)
Leave on the grill until you can see the grill makes have formed on the bottom. Brush the side facing up with oil and then flip.
There's 2 ways to finish grilled pizza:
- Put the toppings on right after you flip the pizza, lower the heat and cook until the toppings are melted.
- Pull the grilled dough off onto a pan, take it inside, add toppings and bake to finish.
For Margherita pizza, I like to keep it on the grill because this type of pizza gets really wet when it's cooked, from the tomatoes.
So, right after you flip the pizza, reduce heat and add you tomatoes, mozzarella and basil. Drizzle with a little olive oil and cook until the mozzarella has melted.
That's it! The way that the juices create a light sauce, it really takes me back to the wood-fired pizzas I got in Italy. I hope you enjoy!!