Grilled Pizza Margherita

Summertime Grilling: A Simple Margherita Pizza Recipe

Summer is finally here, and what better way to celebrate the warm weather than with a delicious grilled Margherita pizza? This recipe isn't just about the grilling; it's about the experience – the tantalizing aroma of charred dough, the bubbling mozzarella, the bright burst of fresh basil. It's about creating a relaxed atmosphere, savoring the simplicity, and enjoying the company of loved ones. Forget about fancy restaurants; tonight, our backyard is the culinary stage.

The beauty of this recipe is in its simplicity. It's a meal that’s both satisfying and effortlessly elegant. The slight char from the grill adds a smoky depth to the pizza that you just can't replicate indoors. Evenings spent tending to the grill, flipping pizzas, and chatting away are some of my most cherished summer memories. The process is as much a part of the enjoyment as the final product itself.

Why Grilled Pizza?

I've always loved pizza, but there's something undeniably special about grilled pizza. The heat from the grill creates a crisp, slightly smoky crust that is incredibly satisfying. The high heat cooks the pizza quickly, ensuring that the cheese is perfectly melted and bubbly, while the vegetables (if you add them) remain slightly firm. It's the best of both worlds – crispy, smoky, and flavorful.

Beyond the Grill: Adapting the Recipe

While the grilling aspect is a key part of this recipe, you don't have to own a grill to enjoy this tasty dish. A grill pan works just as well, especially on those evenings when a summer storm rolls in unexpectedly. The key is to achieve that high heat which gives the pizza its characteristic crispness.

Making Memories, One Pizza at a Time

For me, this isn't just a recipe; it's a reminder of those carefree summer evenings. The scent of grilling pizza conjures up images of laughter, good company, and the simple pleasure of sharing a meal together. It's a recipe passed down, not just for its taste, but for the joy it brings to those who prepare and share it.

Ingredients for a Perfect Summer Night

This recipe highlights the quality of simple ingredients; fresh, high-quality mozzarella will make all the difference. Using ripe tomatoes ensures a burst of sweetness in every bite. And the addition of fresh basil – well, that's where culinary magic truly happens. The slightly peppery basil leaves contrast beautifully with the sweetness of the tomatoes and the creamy mozzarella, creating a flavor profile that is both harmonious and exciting.

A Meal for Every Occasion

Whether it's a casual weeknight dinner or a weekend get-together with friends and family, this grilled Margherita pizza is a versatile dish that always impresses. Its simplicity allows you to focus on the most important ingredient of all: the company you share your meal with.

Beyond Margherita: Exploring the Possibilities

While the classic Margherita is a masterpiece in itself, don't be afraid to experiment! Add your favorite toppings, whether it’s fresh vegetables, spicy pepperoni, or creamy mushrooms. Grilled pizza is an excellent canvas for culinary creativity.

Embrace the Simplicity, Enjoy the Summer

So, gather your ingredients, fire up the grill (or your grill pan), and get ready for a taste of summer that's both delicious and unforgettable. This isn't just a pizza; it’s a culinary celebration of the season, a gathering of friends and family, a moment to slow down and savor the simple pleasures life offers. Enjoy the process, and most importantly, enjoy the company. Happy grilling!

Step-by-step

• Make sauce and prepare cheese: 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 skillet over moderate heat, stirring occasionally, until very thick and reduced to about 1 cup, 10 to 15 minutes. Transfer to a bowl to cool. Toss together mozzarella and remaining tablespoon oil.
• Form pizza rounds: Do not punch down dough. Gently dredge 1 ball of dough in a bowl of flour to coat, then transfer to a lightly floured work surface. Holding 1 edge of floured dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 7 inches in diameter. Lay dough round flat on floured surface and continue to stretch by pressing dough with your fingertips, working from center outward to edge, stretching it into a 9-inch round. Transfer to a large floured tray and make another round in same manner, then place it next to other round. Lightly rub a long sheet of plastic wrap with flour, then invert loosely over pizza rounds and let them stand to puff slightly while preparing grill, 10 to 20 minutes.
• To prepare charcoal grill: Open vents on bottom of grill and on lid. Light a heaping chimneyful of charcoal and pour it evenly over 2 opposite sides of bottom rack (you will have a double or triple layer of charcoal), leaving clear a 9-inch-wide strip in middle (for grilling over indirect heat). Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.
• To prepare gas grill: Preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
• To grill pizzas by either method: Remove plastic wrap from both rounds of dough and lightly brush dough with some oil. Carefully flip dough rounds, oiled sides down, with your hands onto middle of lightly oiled grill rack and brush top of each with oil. Grill crusts, uncovered, until undersides are golden brown (rotate them if 1 side of grill is hotter than the other), 2 to 3 minutes on gas grill or 4 to 6 minutes on charcoal grill. Flip crusts over with tongs and a spatula and top each crust with half of tomato sauce, spreading evenly over dough and leaving a 1/2-inch border around edge. Sprinkle mozzarella evenly over sauce and grill pizzas, covered with grill lid, until undersides are golden brown and cheese is melted, about 3 minutes on gas grill or 5 minutes on charcoal grill. Scatter basil over pizzas.
• Cooks' note: Pizzas can also be cooked in a well-seasoned 10- to 12-inch ridged grill pan. Heat pan over high heat until hot, about 5 minutes, then cook pizzas 1 at a time over moderately high heat, following grilling instructions in recipe above, covering pan after sprinkling with cheese, and using cooking times for charcoal grill.