Spark Precision Grill: Grilled Margherita PizzaSteven Raichlen
Spark Precision Grill: Grilled Margherita Pizza
- Yield: 1 pizza, serving 2 to 3
- Method: Direct grilling
- 1 medium dough ball
- 1/4 to 1/3 cup your favorite pizza sauce
- 6 to 8 large fresh basil leaves
- 1 tablespoon extra virgin olive oil
- Freshly cracked black pepper
- 1/2 to 3/4 cup shredded mozzarella cheese
1: Make the dough ahead of time following Steven’s Honey beer dough recipe.
2: Set up your grill for direct grilling. Place a pizza stone on your grill and heat to high.
3: To prepare the pizza, flour your work surface, cutting board, or pizza peel. Use your hands work the dough and form a round 10 to12-inch pizza with slightly raised edges.
4: Transfer the dough to a pizza peel, preferably one dusted with cornmeal. Spread the sauce on the dough to thinly cover the pizza.
5: Sprinkle enough cheese to cover the pizza.
6: Season with freshly cracked black pepper.
7: Place the pizza on the stone and close the lid. Cook the pizza for 2 to 3 minutes; check to see that the dough is cooking and becoming crisp.
8: Add the basil to the pizza and cook for an additional 1 to 2 minutes until the pizza is crispy and the cheese has melted. Cooking times will vary based on the temperature of your grill, the thickness of your pizza, and the amount of toppings.
9: Remove the pizza from the pizza stone with a pizza peel. Rest the pizza on a wire rack over a sheet pan for 1 to 2 minutes to keep the crust crispy. Drizzle olive oil over the pizza, slice into wedges, and serve immediately.