Grilled Margherita Pizza

It has been seriously hot here lately, so we have not done pizza in the oven on the stone because the mere thought of heating the oven to 500° makes me sweat. We are, thankfully, in an air conditioned house; nevertheless we have an eat-in kitchen here and I do not want to eat in that kind of heat. So, after watching a 3 minute clip on our On Demand where Bobby Flay grills his pizza on his outdoor grill we wanted to give it a shot. After a couple of tries my husband perfected the technique of grilling the pizza dough.

The dough recipe I have been using is in the book The Bread Baker’s Apprentice by Peter Reinhart, so I will not post the recipe on my blog, but encourage you to buy the book or check it out from your local library, like I did. The dough is easily made the night before, cut into 6 pieces to pre-ferment, and you can just take out the amount you want a few hours beforehand, practice tossing it (my husband is getting pretty good at that trick) and then roll it thin. With the crust you actually cook it completely on the grill on both sides, take it off, put the next crust on (if your grill is smaller like ours is), get the pizza assembled on the cooked dough, and then take off the cooked crust and put the pizza back on the grill on a sheet to melt the cheese. 

This pizza is so good that I do not miss the tomato sauce, or pepperoni! The crust is so thin and almost cracker-y, the ingredients are so fresh and delightful, that this pizza is a complete meal! I am looking forward to trying this dough on the stone in the oven, but for the summertime this is going to be our go-to pizza. 

Grilled Margherita Pizza

Mozzarella (you can use fresh, but we have been using the pre-shredded kind)

Fresh basil, torn into pieces

Ripe tomatoes (any size or variety you choose)


salt and pepper

Pizza Crust (our last batch had 1/2 C. of buckwheat flour and the rest was King Arthur bread flour)

  • Preheat the grill.
  • Cook the crust for a couple of minutes on both sides. Cooking time will depend on your grill and the temperature. It does not take long to get those beautiful grill marks so just watch it carefully.
  • Assemble the pizza on the cooked crust by brushing it with the evoo, cheese, then fresh tomato slices, and salt and pepper. 
  • Place the pizza onto a sheet pan and cook for another couple of minutes until the cheese is melted.
  • Sprinkle with fresh basil and serve! 

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