Typically a margarita pizza recipe calls for baking the pizza in a brick pizza oven. However, considering many of us don’t have that luxury, you can use a regular oven or as I did in this recipe, use a grill!
When I first made this recipe, I cooked for my parents and my husband, each got their own pizza, and all gave a thumbs up so here I am passing it onto you.
Good Pizza Dough
First, you’ve got to use a good pizza dough. Pizza dough is a pain to make if it’s not second nature for you. In all honesty, it’s actually very easy to make, but it does take time cause it has to rise and so forth.
What you can do however is see if your local grocery store or even Wal-mart have frozen dough in their freezer section. I’ve seen it before many times and have used it. But I like to make my own dough when I can just because I prefer to have control over the ingredients… many of which I make with organic ingredients.
Fresh Ingredients
Second, you’ve got to have fresh ingredients. So no canned food, and no dried spices. We want the real deal. That means fresh roma tomatoes which are meatier than other tomatoes, fresh basil leaves, and a ball of fresh mozzarella.
Fresh Mozzarella is Best for Your Margarita Pizza
I’m making a special point about the cheese with this recipe. A margarita pizza uses fresh mozzarella. This is not referring to shredded mozzarella. You want the best fresh stuff you can find – the kind you get that is packed in water is best, and second best is the vacuum sealed fresh balls of mozzarella.
Once you have those ingredients, you can make a fun and delicious pizza right on the grill in your own back yard!
| Servings |
| 2-4people |
|
|
- pizza dough
- 4-5 roma tomatoes sliced into 1/8" slices
- 116oz ball of fresh mozzarella
- handful fresh basil leaves
- extra virgin olive oil
- Roll out your pizza dough into the appropriate size and rub with olive oil. Try to make the dough thin as it will thicken on the grill.
- Heat the grill to medium heat.
- Place the pizza dough on the grill and let cook for about 3 minutes or until the bottom is a nice crust.
- Turn the pizza over cook for another 1 minute, then remove from heat.
- At this point, place the tomato slices on the pizza spacing them out. It does not have to be a solid layer like sauce.
- Place the mozzarella slices on the pizza between the tomato slices.
- Return the pizza to the grill and sprinkle the basil leaves on top.
- Cook the pizza unti the cheese is melted. You can lower the lid to help melt the cheese faster. This should only take a few minutes or less.
TIP #1: Try to check the pizza every 2 minutes because depending on the level of heat, the dough may cook faster or take longer.
TIP #2: Slice the mozzarella the same width or thinner as the tomatoes.
TIP #3: Adding the basil on at the last minute will keep the basil fresh and from drying out.
TIP #4: For a fresh pizza dough, check your local grocery store for frozen pizza dough balls. These are great if you can find a good one. You can also make your own dough using a food processor like the Cuisinart food processor with a dough setting, or use a bread maker that has a dough setting.
The post How to Make a Margarita Pizza on a Grill appeared first on Simple Italian Recipes for Cooking.
