Grilled Pizza Margherita

Ingredients

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

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Directions

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.