Best Round 2 Recipe Grilled Margherita Pizza Recipes

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CRISPY GRILLED PIZZA MARGHERITA



Crispy Grilled Pizza Margherita image

Pizza on an outdoor grill is a great alternative to oven-cooked pizza. If you love crispy crust, this is for you. Note: cook time is relatively short, so alternative toppings like uncooked sausage or other meats may not cook fully.

Provided by OXSALIDA

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 6

Number Of Ingredients 7

1 (16 ounce) package pizza dough, at room temperature
ΒΌ cup olive oil
4 ounces shredded Asiago cheese
3 large tomatoes, thinly sliced
1 cup packed whole basil leaves
8 ounces fresh mozzarella cheese, shredded
salt and ground black pepper to taste

Steps:

  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Place pizza dough in a bowl to rise 2 to 3 times the original size, about 1 hour. Flour a work surface and a rolling pin. Divide dough in half; roll each half to a 10- to 12-inch diameter circle.
  • Place pizza dough rounds on the preheated grill using a wooden paddle (pizza peel) and close lid; cook until grill marks appear on the bottom of each round, 3 to 5 minutes. Remove from grill and flip over on a work surface. Lower grill heat to medium.
  • Brush each round with olive oil. Spread half the Asiago cheese on each crust; add tomatoes, basil, and mozzarella. Season with salt and pepper.
  • Transfer pizzas to grill with wooden paddle and close lid. Cook until bottom of rounds is cooked with grill marks and cheese is melted, 7 to 10 minutes. Remove from grill and let stand for 5 minutes before serving.

Nutrition Facts : Calories 457.6 calories, Carbohydrate 40.2 g, Cholesterol 41.1 mg, Fat 23.3 g, Fiber 2.2 g, Protein 21.5 g, SaturatedFat 8.5 g, Sodium 966.5 mg, Sugar 6.8 g

BOBBY FLAY'S MARGHERITA PIZZA



Bobby Flay's Margherita Pizza image

Provided by Bobby Flay

Time 20m

Yield 1 pizza

Number Of Ingredients 6

1 store-bought pizza dough
Olive oil, for brushing and drizzling
Kosher salt and freshly ground black pepper
1 pound fresh mozzarella, sliced 1/4-inch thick
3 Roma tomatoes, sliced 1/4-inch thick
Handful fresh basil leaves

Steps:

  • Prepare the grill for direct and indirect cooking.
  • Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), stretch and shape the dough into a 12-inch round on a flat surface. Brush the top with oil, salt and pepper and toss on the grill, oil-side down. Cook until the bottom is golden brown, 1 minute. Check the bottom of the dough to see if it is getting browned. If it is on one part, but not the other, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. If it is still not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has browned evenly. (It should only take a couple minutes if you have a hot grill.) The top of the pizza dough will also start bubbling up with air pockets.
  • Once the pizza dough has browned on the bottom, flip over and grill until golden brown and the dough is just firm, another minute or so. Remove to a sheet pan. Cover the grill so it retains the heat for the next step.
  • Drizzle the top with more olive oil. Put the mozzarella and tomato slices on top and season with salt and pepper. Return the pizza to the grill on the sheet pan, cover the grill and cook for 3 or 4 minutes to melt the cheese. Remove from the grill and tear the basil leaves over the top. Slice and serve immediately.

GRILLED PIZZA MARGHERITA



Grilled Pizza Margherita image

Provided by Food Network

Time 1h

Yield 5 to 6 portions

Number Of Ingredients 18

11 ounces lukewarm water
1 teaspoons fresh yeast
1 tablespoon molasses
2 1/2 teaspoons Kosher salt
2 1/2 tablespoons olive oil
3 1/2 cups all-purpose flour
1/3 cup whole wheat flour
Pizza Sauce:
2 cups plum tomatoes in heavy puree, drained, finely chopped
1/4 cup extra virgin olive oil
1/2 cup basil, chopped
1 1/2 tablespoons garlic, finely minced
Grilled Pizza Margherita:
Pizza Dough Recipe, above recipe
4 1/2 cups cheese
1 batch pizza sauce, above recipe
3 tablespoons parsley
6 tablespoons extra virgin olive oil

Steps:

  • Mix the water, yeast and molasses in the bowl of a stand mixer fitted with a dough hook. Let this stand for 12 minutes to activate the yeast (the water will foam slightly).
  • Add the salt and oil to the bowl and mix well.
  • With the mixer on low speed add the all-purpose flour and the whole wheat flour to the bowl and mix until all the flour is absorbed and the dough pulls away from the side of the bowl.
  • Remove the dough from the bowl and cut the dough into 6 (5 1/2-ounce) portions. Roll the portioned dough into balls and place on an oiled baking pan. Brush the ball lightly with olive oil and cover with plastic wrap.
  • If you are going to use the dough right away let the dough sit at room temperature for 30 minutes before using. You can store the dough after portioning for 1 day in the refrigerator, but you must let it sit at room temperature for 1 hour before using.
  • Mix the tomatoes, basil, garlic and olive oil and set aside.;
  • Prepare your fire - preferably a charcoal fire but a gas grill does very nicely also. Make sure the grill is set at least four inches from the fire.
  • On an oiled surface, roll the dough out, using the palms of your hands. If the dough is sticking to the surface, lift the dough and drizzle a little more oil on. Make about a 12-inch circle with an even thickness.
  • Carefully lift the dough being careful not to tear it. Drape the dough onto the hot spot of the grill. The dough will start to rise immediately. Carefully lift the edge of the dough and see the color of the bottom - it should be evenly golden brown - this should take about 2 minutes.
  • Flip the dough over and place it on the side of the grill. Brush the cooked side of the dough with olive oil, spread some cheese and a tablespoon dollop of pizza sauce on the pizza, then drizzle the pizza with some extra virgin olive oil and sprinkle with parsley.
  • Continue to cook, until the bottom of the pizza is evenly golden brown, about 3 to 4 minutes.

GRILLED PIZZA MARGHERITA



Grilled Pizza Margherita image

Provided by Food Network

Number Of Ingredients 32

3 cups canned plum tomatoes in thick puree, crushed up
3/4 cup chopped fresh basil
1 cup extra virgin olive oil
2 tablespoons finely chopped garlic
2 1/4 cups grated Romano cheese
2 1/4 cups grated fontina cheese
3 tablespoon chopped flat leaf parsley
Mashed potatoes, if desired (see recipes below)
1 recipe pizza dough divided into 6 pieces (recipe below)
3 cups canned plum tomatoes in thick puree, crushed up
3/4 cup chopped fresh basil
1 cup extra virgin olive oil
2 tablespoons finely chopped garlic
2 1/4 cups grated Romano cheese
2 1/4 cups grated fontina cheese
3 tablespoon chopped flat leaf parsley
Mashed potatoes, if desired (see recipes below)
1 recipe pizza dough divided into 6 pieces (recipe below)
11 ounces lukewarm water
1 teaspoon fresh yeast
1 tablespoon molasses
2 1/2 teaspoon kosher salt
2 1/2 tablespoons olive oil
3 1/2 cups all purpose flour
1/3 cup whole wheat flour
11 ounces lukewarm water
1 teaspoon fresh yeast
1 tablespoon molasses
2 1/2 teaspoon kosher salt
2 1/2 tablespoons olive oil
3 1/2 cups all purpose flour
1/3 cup whole wheat flour

Steps:

  • In a bowl, combine the tomatoes in puree, basil, 1/4 cup of the olive oil and the garlic. Stir well and set aside at room temperature for up to 1 hour. In a bowl, mix together the Romano and fontina cheeses. Spread about 3/4 cup of the romano-fontina mixture over each pizza crust and then dollop each with 8 to 10 tablespoons of the tomato sauce. Do not spread the sauce over the crust. Drizzle each pizza with about a tablespoon of the remaining olive oil and sprinkle each with parsley. At this point if you desire, spread the mashed potatoes thinly over the dough. Slide the crust back to the edge of the hot section of the grill. Rotate them 3 to 4 minutes, until the bottoms are evenly golden brown. Cut pizzas and serve.
  • In a bowl, combine the tomatoes in puree, basil, 1/4 cup of the olive oil and the garlic. Stir well and set aside at room temperature for up to 1 hour. In a bowl, mix together the Romano and fontina cheeses. Spread about 3/4 cup of the romano-fontina mixture over each pizza crust and then dollop each with 8 to 10 tablespoons of the tomato sauce. Do not spread the sauce over the crust. Drizzle each pizza with about a tablespoon of the remaining olive oil and sprinkle each with parsley. At this point if you desire, spread the mashed potatoes thinly over the dough. Slide the crust back to the edge of the hot section of the grill. Rotate them 3 to 4 minutes, until the bottoms are evenly golden brown. Cut pizzas and serve.
  • Mix the water, yeast, and molasses in the bowl of a stand mixer fitted with a dough hook. Let this stand for 12 minutes to activate the yeast (the water will foam slightly.) Add the salt and oil to the bowl and mix well. With mixer on low speed add the all purpose flour and the whole wheat flour to the bowl and mix until all the flour is absorbed and the dough pulls away from the side of the bowl. Remove the dough from the bowl and cut the dough into 6 (5 1/2 ounce) portions. Roll the portioned dough into balls and place on an oiled baking pan. Brush the ball lightly with olive oil and cover with plastic wrap. If you are going to use the dough right away let the dough sit at room temperature for 30 minutes before using. You can store the dough after portioning for 1 day in the refrigerator, but you must let sit at room temperature for 1 hour before using.
  • Mix the water, yeast, and molasses in the bowl of a stand mixer fitted with a dough hook. Let this stand for 12 minutes to activate the yeast (the water will foam slightly.) Add the salt and oil to the bowl and mix well. With mixer on low speed add the all purpose flour and the whole wheat flour to the bowl and mix until all the flour is absorbed and the dough pulls away from the side of the bowl. Remove the dough from the bowl and cut the dough into 6 (5 1/2 ounce) portions. Roll the portioned dough into balls and place on an oiled baking pan. Brush the ball lightly with olive oil and cover with plastic wrap. If you are going to use the dough right away let the dough sit at room temperature for 30 minutes before using. You can store the dough after portioning for 1 day in the refrigerator, but you must let sit at room temperature for 1 hour before using.

GRILLED PIZZA MARGHERITA



Grilled Pizza Margherita image

Categories     Cheese     Tomato     Vegetarian     Kid-Friendly     Backyard BBQ     Mozzarella     Basil     Summer     Grill     Grill/Barbecue     Gourmet     Small Plates

Yield Makes 2 (9-inch) pizzas

Number Of Ingredients 9

1 pound plum tomatoes or 1 (28- to 32-ounce) can whole tomatoes in juice, drained
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil plus additional for brushing
6 ounces mozzarella, coarsely grated (1 1/2 cups)
Pizza dough or 1 pound thawed frozen pizza dough, divided and formed into 2 balls
Flour for dusting
6 to 8 medium fresh basil leaves, torn
Special Equipment
a 22 1/2-inch charcoal kettle grill and a charcoal chimney; a gas grill; or a well-seasoned 10- to 12-inch ridged grill pan

Steps:

  • 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.

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