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
fresh herbs like rosemary or oregano
fresh basil leaves