pizza margherita 7

pizza margherita

We had some leftover fresh mozzarella from our garden party last week, and I thought a great way to use it up would be some pizza on the grill. I’ve made attempts at neapolitan pizza in the past, with mixed success, and I can say that this was the best effort so far (although hopefully future attempts will be even better).

I looked up what makes an authentic pizza margherita, and read lots of things about specific ingredients needed: 00 flour, san marzano tomatoes, buffalo mozzarella, fresh basil. Unfortunately, I didn’t have all of those things, but I feel pretty good about the results. (As a side note– one of the tomatoes we chose for our garden is the San Marzano variety, so I’m only a buffalo away from some pretty awesome pizza.)

 Some things that made a difference on the final meal: instead of putting the tomatoes straight onto the dough, I first put them on a pan on the grill with some salt, pepper, olive oil and rosemary to roast. They got a really great smokey flavor that reminded Rachel and I of pepperoni.

Also, after the first crust burned on the bottom before the top had cooked, I started cooking the dough on one side, then removing it and putting the toppings on the cooked side before returning to the grill. The unfortunate thing about cooking on a grill is that it can’t get that “all around” heat of a brick oven, even though you get the smoke.

 Other than that, the main thing to put your effort into is getting good ingredients. Fresh basil, fresh mozz, ripe tomatoes if not local and garden-picked, and good pizza dough (make it yourself!).

Anyway, here’s the recipe then pictures, please be inspired and find ways to improve my technique (share in the comments). Enjoy!

Pizza Margherita Recipe

2 recipe pizza dough, divided into 3 pies

1 8 oz. ball of fresh mozzarella, sliced thin or torn into small chunks

1-2 lbs tomato (freshest you can find, preferably roma tomatoes), sliced

olive oil

fresh herbs like rosemary or oregano

fresh basil leaves

pizza margherita

pizza margherita

pizza margherita

pizza margherita

pizza margherita

7 thoughts on “pizza margherita

  1. Reply Eric Jun 22, 2012 10:22 am

    YUM! Do you deliver?

  2. Reply David Jun 22, 2012 11:41 am

    How did the pizza stone work for you on the grill? I’ve seen recommendations to use one and to not use one, so curious about your thoughts.Great idea to roast the tomatoes first!

  3. Reply Rachel (teacher-chef) Jul 7, 2012 7:23 am

    I love those roasted tomatoes first on the grill, wow! We love to make grilled pizza around here (I just assisted my fiance in cooking it for family on the 4th) – he throws it right on the grill, love that flavor. Your crust looks way more even and perfect than he does it… we need to work on that one!

    • Reply Todd Jul 7, 2012 8:46 am

      thanks Rachel! I was glad I could get a more even crust, but I did have a lot of trouble getting even heat around the pizza. I guess I’ll have to keep working on it, or try to make a brick oven or something. I’m sure yours is delicious!

  4. Reply Margo, Thrift at Home Jul 22, 2012 10:50 pm

    I just made a margherita pizza this weekend. It was good, but I used the oven, and I wish I would have roasted my tomatoes first. Brilliant idea.

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