How to Make Grilled Margherita Pizza
If you’ve never grilled pizza and you have the equipment (a grill, tongs, a spatula, and the desire for the MOST incredible pizza you’ve ever made and maybe ever had), then you have to give this easy Grilled Margherita Pizza recipe a try this weekend!
Grilled pizza has this hard-to-pin-down underlying sweetness that reminds you of fried dough but a contradictory deep charred flavor that’s impossible to beat. When you pair that with simple, quality toppings, you’re in for a treat!
The key to grilled pizza is to have all your toppings prepped before you begin. If it’s your first time, like anything, it’s best to keep it simple. Honestly, our favorite version is the simple grilled margherita pizza (tomato sauce, fresh mozzarella and fresh basil)—it’s so classic and soul-warming.
I highly suggest making grilled pizza on a beautiful evening when you’re relaxed with a glass of wine in hand. It takes a little bit of pre-planning and quick maneuvering once you get started, so go in ready to do a little work for great reward.
We always find that flipping the dough on the hot grill is the hardest part, so we always do it together. Luke manhandles the dough with the spatula and tongs and I “spot” him (like in rock climbing, but the stakes are higher… I mean we’re talking about pizza here!). Don’t be afraid of it… if it folds under itself a bit in the process, no biggie! Adjust, fix it however you can and if there’s no flattening it out, no problem. Keep on going and I promise, it’ll be delicious regardless.
How to make grilled margherita pizza easily:
Split your dough into 4 segments, and roll each out in a floured surface. Keep them about 1/4-inch thick to make them easier to handle on the grill.
Heat grill to medium-low (450ª F-500ª F). Brush one side with olive oil and place that side down on the flame-side of hot grill grates. Grill for about 5 minutes to fully crisp the bottom—it should start to get some charred areas.
Brush the top of dough and carefully flip the dough using tongs and/or a spatula (we use a combination of those and some teamwork!)
Once flipped, quickly build the toppings on your pizza. Sauce on the bottom, then layer the mozzarella and basil.
Close the grill and let the bottom cook for another 3-5 minutes while the cheese melts on top. Remove from the grill once cooked through on the bottom and let cool, slice and serve!
- 1/2 batch dough homemade or store bought
- olive oil
- 8 oz fresh mozzarella sliced thinly
- 1/2 cup tomato sauce
- 2-3 bunches basil leaves
Roll out 1/2 your dough to 1/4-inch thick on a well-floured surface. Repeat with the other half of dough and set aside.
Heat grill to medium-high (450ºF-500ºF).
Brush one side with olive oil and place that side down on the flame-side of hot grill grates. Grill for about 5 minutes (the bottom will be crisped and fully cooked). Brush the top with oil and carefully flip!
Once flipped, quickly build the toppings on your pizza. Spread 1/2 the sauce on the bottom, then layer on 1/2 the mozzarella and basil.
Close the grill and let the bottom cook for another 3-5 minutes while the cheese melts on top. Remove from the grill once cooked through on the bottom and let cool.
Repeat with your second half of dough and toppings. Slice 'em up & serve!