Grilled Pizza Margherita Recipe

"Less is more."Robert Browning, 1855

The classic pizza Margherita may be my all time fave, and I am not alone. It is so simply elegant, just dough, tomato sauce, cheese, and fresh green basil. Legend has it that it was first made by a local baker named Esposito in 1889 to commemorate the visit of Italy's Queen Margherita to Naples. He decorated it with the red, green, and white colors of the Italian flag.

Perfectly crisp and full of deep smoky flavor, our recipe for grilled Margherita pizza comes closer to brick oven pizza like you get in Italy or France than anything you can do indoors. This one depends heavily on fresh basil and it just cannot be made properly with dried basil, so don't try. Before you start grilling, I recommend you read my article The Science of Grilled Pizza (Pizza alla Griglia).

Makes. 1 (12") pizza

Preparation time. 30 minutes (not counting the time to make the dough)

Cooking time. 10 minutes

Ingredients

16 ounces Neapolitan style pizza dough

1 tablespoon extra virgin olive oil

3 meaty tomatoes like Romas, stemmed, seeded, and chopped

4 to 6 large fresh basil leaves, stems cut off close to the leaf

4 ounces fresh mozzarella, sliced thin

2 pinches Morton's kosher salt

About the cheese. This pie is measurably better if you get fresh mozz, the kind sold at deli counters in water.

Optional. You can use tomato sauce if you can't find really fresh fully ripe tomatoes.

Method

1) Make the dough one day in advance.

2) Preheat the grill until the sides and top are hot and the stone is about 600°F.

3) Pour the oil on the dough and with a brush, spread it to the edges. This helps seal the dough from the water in the fresh tomatoes. Lay the tomatoes on the oil, then the fresh whole basil leaves, then the cheese, then the salt. In the picture above I use tomato sauce rather than fresh tomatoes because it was winter. A good technique is to chiffonade the basil. This means that you gather the leaves and stack them neatly on top of each other. Then roll them like a cigar. Cut them in 18" slices making ribbons. Sprinkle the ribbons on before the cheese so the cheese will cover some of them and they won't cook as much. You'll then have a mix of well cooked and rare basil.

4) Bake until the bottom is dark golden and the cheese is runny and bubbling.

Grilled Margherita Pizza

bbq support

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

https://tinyurl.com/amazingribs

If you love barbecue and grilling you should join our Pitmaster Club. We can up your game.

  • The Pit forum brims with recipes and info.
  • A real community with no politics or flame wars.
  • We block third party ads on the entire site.
  • Two monthly newsletters.
  • Video seminars with famous pitmasters.
  • Weekly podcasts with Greg Rempe.
  • Weekly BBQ cartoons by Jerry King.
  • Comprehensive Temperature Guide Magnet ($10 retail).
  • Monthly giveaways of Gold Medal grills and smokers worth up to $2000.
  • Discounts on products we love.
  • 90 day no-risk moneyback guarantee.
  • Support for AmazingRibs.com!

 Click here to learn more and to join


Post comments and questions below

grouchy?

1) Please try the table of contents or the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

Moderators

  Max
  Clint
  Jerod
  Huskee
  Henrik
  Browne

 

 Click to Show Comments or Add Your Own