The summer I learned to grill pizza was the summer I stopped ordering delivery. Four cups of flour, water, olive oil, sugar, salt, and instant yeast kneaded together and left to rise for an hour. Divided into four rounds, grilled two to three minutes per side until charred and blistered, then topped with sliced heirloom tomatoes, fresh mozzarella, roasted pine nuts, salt, pepper, and fresh basil leaves. Back on the grill until the cheese melts.
The heirloom tomatoes are what set this apart from a standard margherita. They come in reds, yellows, and purples, and each one tastes slightly different on the pizza. The roasted pine nuts add a buttery crunch that raw pine nuts do not have. Eaten standing in the backyard, straight off the grill, this pizza does not need a plate.
Tips for Making Grilled Pizza Margherita
Make your own dough and let it rise fully
Combine four cups of flour, one packet of yeast, one teaspoon each of sugar and salt, one and a half cups of hot tap water, and two tablespoons of olive oil. Knead for five minutes on a floured surface.
Let the dough rise in a warm place for about an hour until doubled. Under-risen dough is dense and tough on the grill. You want it puffy and elastic.
Top after the first grill, then return to heat
Grill each round of dough two to three minutes per side to set it. Remove, add the heirloom tomatoes, mozzarella, and pine nuts, then put it back on the grill with the lid closed.
The second round of grilling melts the cheese without burning the crust. Keep the heat at medium-high and watch closely. Two to three minutes is usually enough.
Grilled Pizza Margherita with Heirloom Tomatoes
- Total Time: 60 minutes
- Yield: Makes 2 pizzas
Description
A delightful Grilled Pizza Margherita topped with fresh heirloom tomatoes and roasted pine nuts, offering a simple yet mouthwateringly delicious experience.
Ingredients
- 4 cups all-purpose flour
- 1 1/2 cups hot tap water
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 packet instant yeast
- 1 cup heirloom tomatoes, sliced
- 1 cup fresh mozzarella, sliced
- 1/4 cup roasted pine nuts
- Fresh basil leaves
- Salt and pepper to taste
Instructions
- In a large bowl, combine flour, sugar, salt, and yeast.
- Add hot tap water and olive oil, mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes.
- Let the dough rise in a warm place for about 1 hour until doubled in size.
- Preheat the grill to medium-high heat.
- Divide the dough into four pieces, roll out each piece into a pizza crust.
- Grill each crust for 2-3 minutes on each side until lightly charred.
- Top each crust with sliced heirloom tomatoes, fresh mozzarella, and roasted pine nuts.
- Season with salt and pepper, then return to the grill until the cheese melts.
- Garnish with fresh basil leaves before serving.
Notes
If you’re using a frozen grilled crust and want to finish off the pizza in the oven, preheat oven to 450? with pizza stone or sheet pan on middle rack. Remove crust from freezer, top and then bake for about 5 minutes or until the cheese is melted and crust is golden and crispy.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 15
- Carbohydrates: 45
- Fiber: 3
- Protein: 12
Frequently Asked Questions
Can I use store-bought dough?
Yes. Let it come to room temperature before rolling. Homemade dough made with olive oil and yeast grills with a slightly better chew, but store-bought is a good shortcut.
Do I need to roast the pine nuts?
Roasting brings out a deeper, nuttier flavour. Toast them in a dry skillet over medium heat for two to three minutes, shaking often. They burn fast, so stay close.
Can I finish this in the oven?
Yes. If you grill the crust and want to melt the cheese inside, preheat the oven to 450 degrees F with a pizza stone or sheet pan. Top the grilled crust and bake for about five minutes.
