Updated Sunday, February 23rd, 2014
Yield: 1 large or 4 small pizzas
Grilling this pizza margherita on the barbeque intensifies the flavors of the tomatoes and mozzarella cheese.
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.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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