Grilled Pizza Margarita
Makes 3-4 pizzas (10-12 inch)
- Pizza Dough (store-bought or homemade)
- 1 cup Antonio Carlo Homemade Marinara
- 8 ounces fresh mozzarella, thinly sliced
- About ¼ cup extra virgin olive oil for brushing and drizzling
- 2 plum tomatoes, sliced 1/4-inch thick
- handful of fresh basil
- Coarse sea salt and freshly ground pepper
Prepare a gas or charcoal grill for indirect grilling.
Divide the dough into 3-4 sections. Next, shape each one into a ball, place in a bowl and loosely cover with a tea towel. Put aside and let rest for 15 minutes.
Using your hands (or rolling pin), stretch each ball into a 10 to 12 inch circle, oval or rectangle.
Brush the top with oil, salt and pepper and toss on the grill, oil-side down. Cook until the bottom is golden brown (around 1-2 minutes). Using tongs, gently flip the dough over and cook for just 30-60 seconds. Transfer to a baking sheet and let cool.
Using the back of a spoon, spread the Antonio Carlo Homemade Marinara Sauce evenly amongst the partially cooked pizzas. Be sure to leave 1/2” on the edge so a crust forms. Next, divide the mozzarella and tomato slices on top and season with salt and pepper.
Place 1 or 2 pizzas back on the grill and cook until the cheese is melted and the bottoms are crisp and golden brown, about 2 minutes. Transfer to a cutting board and drizzle with a little olive oil.
Transfer from the grill to a cutting board and drizzle with a little olive oil. Lastly, tear the basil leaves over the top. Slice and serve.