Pizza Margherita
From Yankee Magazine — July 2004
Miscellaneous Recipes
Yield: 1 large or 4 small pizzas
- Basic Pizza Dough
- 3 medium ripe tomatoes
- 1 large ball fresh mozzarella (packed in water), sliced thinly
- 3/4 cup packed fresh whole basil leaves
- Coarse kosher or sea salt, to taste
- 1/4 cup grated Parmesan
- Extra-virgin olive oil as needed
- Garnish: fresh basil leaves (optional)
Bring your grill to medium heat and set the rack about 4 inches above the heat source. Roll or lightly press each dough ball into a flat round, lightly flouring the work surface and the dough as necessary. Let the rounds sit for a few minutes; this will relax the dough and make it easier to roll out. Roll or pat out the dough on a well-floured pizza peel, as thinly as you like, turning occasionally to prevent it from sticking.
Place the dough directly on the grill. Grill until nicely browned on the bottom, about 5 minutes. Brush with olive oil and turn. Top the pie with tomatoes, mozzarella, basil leaves, salt, and Parmesan. Drizzle with olive oil. Cover and grill until the cheese melts.
Garnish and serve.
Reviews by Readers
Absolutely fantastic recipe. Tried it for the first time at a dinner party--it worked beautifully. Easy to make with the food processor, too! Very simple and DELICIOUS! The grill gave the pizzas a light smoky flavor that was out of this world. My guests loved it! We tried it with many variations, all worked very well. My favorite Yankee recipe in 15 years of reading it! – Reviewed by Catherine Smart
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