I've been seeing all these recipes for pizza on the grill. There's one with a Thai Peanut sauce that will have to be in my future...but for now, I thought, let's just try the simple Margherita Pizza.
There is actually an interesting legend about this pizza- how it got its name...it involves an Italian queen and a letter with a royal seal. Was it the queen's letter or was it not? You decide: BBC Food: Was the margherita pizza really named after Italy's queen?
Actually, the word margherita means daisy...which happens to be my favorite flower!
So enough with the sleuthing and flowers...let's cook!
Ingredients:
 |
| Fresh Basil- this came from a tiny herb garden in my back yard. |
 |
| I love tomato- you can use pizza sauce, but I opted for Classico's Bruschetta. You will need refrigerated pizza dough (no- I do not make my own), fresh sliced tomato, fresh mozzarella- sliced, olive oil, sea salt, and fresh ground pepper. (Note: the ingredients of the pizza are the same colors of the Italian flag. And yes- that is a crab made out of forks and spoons in the background.) |
Grilling:
 |
| Heat your grill (pizza stone already on grill top) to 400 degrees. I sprinkled cornmeal on the top to make it easier to get the dough off later. I painted the bottom of the dough with olive oil. Pre-bake the dough for roughly 6 minutes. (Let me pause here...notice the dough is shaped strangely...yes- it is. I did not make a perfect round- the stone it hot and transferring dough to a hot stone doesn't allow for lovely shaped dough. Plus- it kind of fits my personality- perfection is overrated...I think the imperfection makes it interesting!) Then top with Bruchetta, mozzarella, basil and tomato. Grill an additional 8 to 10 minutes- cheese is gooey, tomatoes soften and basil wilts a bit. |
 |
| Here is the finished product! I did put the tomatoes directly on the grill briefly to char a bit. I would start with that next time, and then put them on the pizza; but due to the constancy of the fresh mozzarella, I didn't have a problem removing them and then adding them back. I topped with fresh ground sea salt and pepper. (Note: the tomatoes and bruschetta will release juice as it cooks. Watch out- it's hot. Before topping with salt and pepper, you might want to dab some of the juices off.) |
 |
| Okay- so I was pretty proud of myself. This was a first try, and pushing my grilling boundaries turned out to be good thing! It was incredibly tasty...and the smell- heaven! |
I will definitely try this again...maybe next time with prosciutto...Yum!
Happy Grilling!
La Bonne Vie Y'all!
