Grilled Margherita Pizza

Love margherita pizza but don't want to heat up the oven? Try this grilled pizza recipe that takes a quick and easy pizza dough and amps up the flavor by cooking it on a hot grill.

Grilled Margherita Pizza

Grilled Margherita Pizza

difficulty

Intermediate

Yield

(1) 12-inch pizza

Prep Time

10 minutes

Bake Time

5 minutes

Proof Time

10 minutes

Total Time

25 minutes

difficulty

Intermediate

Yield

(1) 12-inch pizza

Prep Time

10 minutes

Bake Time

5 minutes

Proof Time

10 minutes

Total Time

25 minutes

ingredients

  • 2 to 2-¼ cups flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 packet Fleischmann’s® RapidRise® Instant Yeast
  • 1 cup very warm water (120° to 130°F)
  • 1 tablespoon Mazola® Corn Oil
  • ⅓ cup marinara sauce
  • 4 ounces fresh mozzarella cheese, thinly sliced
  • 1 large tomato, thinly sliced (optional)
  • Basil, for garnish

DIRECTIONS

  1. Preheat your grill to 500°F.
  2. In a large bowl, mix together 2 cups of bread flour, sugar, salt, and Fleischmann’s® RapidRise® Instant Yeast.
  3. Make a well in the center of the dry ingredients and add the warm water. Using your hands, mix together until it forms a shaggy dough. The dough will be sticky, but don’t worry, it will come together once you knead it!
  4. Turn the dough out onto a floured surface and knead the dough for about 5 minutes, or until the texture of the dough starts to smooth out. If the dough feels too sticky, add remaining ¼ cup flour in a tablespoon at a time until the dough is dry enough to work with. Form the dough into a ball and place into a greased bowl. Cover loosely with a dish cloth and put in a warm place to rise for just ten minutes.
  5. After ten minutes, turn the dough out onto a clean work surface. (You can do this on a piece of parchment paper for easy clean up and transport.) Stretch out dough into a 12-inch round and place on a piece of parchment paper on top of an upside down cookie sheet or pizza stone.
  6. Flip the pizza dough off of the parchment paper onto the hot grill and close it.
  7. Cook for 2 minutes or until the underside of the crust is golden brown. Use a spatula to flip the dough over to the other side.
  8. Spoon the pizza sauce evenly over the top of the cooked side of the pizza, top with mozzarella cheese and tomato slices.
  9. Close the grill and cook for an additional 3 minutes, or until the cheese is bubbling and the dough is golden brown and fully cooked.
  10. Carefully remove from the grill and garnish with basil before serving! Enjoy hot!
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Grilled Margherita Pizza

  • Difficulty: Intermediate
  • Yield: (1) 12-inch pizza
  • Prep Time: 10 minutes
  • Bake Time: 5 minutes
  • Proof Time: 10 minutes
  • Total Time: 25 minutes

Ingredients

  • 2 to 2-¼ cups flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 packet Fleischmann’s® RapidRise® Instant Yeast
  • 1 cup very warm water (120° to 130°F)
  • 1 tablespoon Mazola® Corn Oil
  • ⅓ cup marinara sauce
  • 4 ounces fresh mozzarella cheese, thinly sliced
  • 1 large tomato, thinly sliced (optional)
  • Basil, for garnish

Directions

  • Preheat your grill to 500°F.
  • In a large bowl, mix together 2 cups of bread flour, sugar, salt, and Fleischmann’s® RapidRise® Instant Yeast.
  • Make a well in the center of the dry ingredients and add the warm water. Using your hands, mix together until it forms a shaggy dough. The dough will be sticky, but don’t worry, it will come together once you knead it!
  • Turn the dough out onto a floured surface and knead the dough for about 5 minutes, or until the texture of the dough starts to smooth out. If the dough feels too sticky, add remaining ¼ cup flour in a tablespoon at a time until the dough is dry enough to work with. Form the dough into a ball and place into a greased bowl. Cover loosely with a dish cloth and put in a warm place to rise for just ten minutes.
  • After ten minutes, turn the dough out onto a clean work surface. (You can do this on a piece of parchment paper for easy clean up and transport.) Stretch out dough into a 12-inch round and place on a piece of parchment paper on top of an upside down cookie sheet or pizza stone.
  • Flip the pizza dough off of the parchment paper onto the hot grill and close it.
  • Cook for 2 minutes or until the underside of the crust is golden brown. Use a spatula to flip the dough over to the other side.
  • Spoon the pizza sauce evenly over the top of the cooked side of the pizza, top with mozzarella cheese and tomato slices.
  • Close the grill and cook for an additional 3 minutes, or until the cheese is bubbling and the dough is golden brown and fully cooked.
  • Carefully remove from the grill and garnish with basil before serving! Enjoy hot!