Margherita Pizza on the Grill
This Margherita Pizza on the Grill is SO EASY! Fresh mozzarella, basil, and marinara sauce grilled to crispy, smoky perfection.
Servings: 2 servings
Ingredients
- 1 ball pizza dough about 12-14 ounces
- 1 cup marinara sauce
- 2 cups fresh mozzarella cheese sliced
- 1/2 cup fresh basil leaves
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat, about 450-500°F (230-260°C). For charcoal grills, set up a two-zone fire with coals on one side. Clean and oil the grill grates to prevent sticking.
- On a lightly floured surface, gently stretch and shape the pizza dough ball into a 12-inch circle. Avoid using a rolling pin. If dough resists, let it rest for 5 minutes and try again.
- Brush one side of the dough generously with olive oil. Place the dough oil-side down on the grill grates. Close the lid and cook for 2-3 minutes until grill marks appear and crust puffs up. Brush the top side with olive oil while the bottom cooks.
- Carefully flip the dough over using tongs or a large spatula. Quickly spread marinara sauce evenly over the cooked side, leaving a small border. Add sliced mozzarella, sprinkle salt and pepper, and scatter fresh basil leaves on top.
- Close the grill lid and cook another 3-5 minutes until cheese melts and the bottom crust is golden and crisp. Watch closely to avoid burning.
- Remove pizza from grill and let cool for a minute or two. Drizzle with more olive oil if desired, slice, and serve immediately for best flavor and texture.
Equipment
- Grill
- Tongs
- Large Spatula
- Lightly Floured Surface
Notes
- Make sure your grill is clean and well-oiled to prevent sticking.
- Keep the grill lid closed to maintain even heat and help cheese melt.
- Allow dough to come to room temperature before stretching for easier handling.
- Use fresh mozzarella for best melt and flavor; avoid pre-shredded cheese.
- Store leftovers in an airtight container in the fridge up to 2 days; reheat in oven or on grill for best texture.
