Grilled Pizza Margherita Recipes

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GRILLED PIZZA MARGHERITA



Grilled Pizza Margherita image

The easiest way to make pizza at home is to grill it. Crisp crust, bubbly cheese and all the basil. This grilled Pizza Margherita is a showstopper!

Provided by Alida Ryder

Categories     Dinner

Time 2h

Number Of Ingredients 14

1½ cups warm water
1 tsp sugar
10 g (2tsp) instant yeast
4 cups flour ((I used 00-flour))
1 tsp salt
2 tbsp olive oil
400 g (14oz) canned tomatoes (Drained and crushed )
½ tsp salt
1 tsp olive oil
pinch of sugar ((optional))
1 tsp oregano ((optional))
2 cups grated mozzarella
1 cup fresh mozzarella (torn into chunks)
1 cup fresh basil (thinly sliced / )

Steps:

  • Whisk the yeast and sugar into warm water and allow to stand for 5 minutes until frothy.
  • In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. With the mixer running, pour in the yeast mixture. Add the olive oil then allow to knead for a few minutes until the dough is soft, smooth and only slightly tacky. If the dough is very sticky, add a little bit of flour and knead in.
  • Transfer the dough to an oiled bowl, cover with plastic and allow to rise for at least 1 hour. I usually make the dough a few hours before cooking.
  • Once risen, divide the dough into 4 and form into balls. Place on a floured board and cover with a dish cloth and allow to rise for another 30 minutes while you prepare the toppings.
  • To make the sauce, drain off any excess liquid from the tomatoes then crush the tomatoes into a bowl. Season with salt (and your chosen additions if using). Grate/tear the mozzarella and finely slice the basil.
  • Preheat the grill (braai/barbecue) to its hottest setting. I like to have a cooler zone to move the pizza to should it be needed. Brush the grill grid with a little oil.
  • Form the dough into pizza bases with your hands, pressing from the middle, forming the pizza as you go. Take care not to thin it out too much.
  • Transfer the dough to the grid then allow to cook for a few minutes until the dough has started to bubble up. Remove from the grill and place grill side-up on a wooden board or pizza peel.
  • Top the grilled side with sauce, cheese and basil then carefully transfer the pizza back to the grill. Close the grill if possible and allow to cook for a few minutes until the cheese has melted and there is some color on top.
  • Remove from the grill, slice, top with more basil and serve.

Nutrition Facts : Calories 436 kcal, Carbohydrate 66 g, Protein 19 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 29 mg, Sodium 905 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

GRILLED PIZZA MARGHERITA



Grilled Pizza Margherita image

Categories     Cheese     Tomato     Vegetarian     Kid-Friendly     Backyard BBQ     Mozzarella     Basil     Summer     Grill     Grill/Barbecue     Gourmet     Small Plates

Yield Makes 2 (9-inch) pizzas

Number Of Ingredients 9

1 pound plum tomatoes or 1 (28- to 32-ounce) can whole tomatoes in juice, drained
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil plus additional for brushing
6 ounces mozzarella, coarsely grated (1 1/2 cups)
Pizza dough or 1 pound thawed frozen pizza dough, divided and formed into 2 balls
Flour for dusting
6 to 8 medium fresh basil leaves, torn
Special Equipment
a 22 1/2-inch charcoal kettle grill and a charcoal chimney; a gas grill; or a well-seasoned 10- to 12-inch ridged grill pan

Steps:

  • Make sauce and prepare cheese:
  • If using fresh tomatoes, cut an X (just through skin) in each, at end opposite stem, and immerse in boiling water for 10 seconds. Transfer to cold water with a slotted spoon, then peel.
  • Seed and chop tomatoes (fresh or canned).
  • Simmer tomatoes, salt, and 2 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until very thick and reduced to about 1 cup, 10 to 15 minutes. Transfer to a bowl to cool.
  • Toss together mozzarella and remaining tablespoon oil.
  • Form pizza rounds:
  • Do not punch down dough. Gently dredge 1 ball of dough in a bowl of flour to coat, then transfer to a lightly floured work surface. Holding 1 edge of floured dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 7 inches in diameter. Lay dough round flat on floured surface and continue to stretch by pressing dough with your fingertips, working from center outward to edge, stretching it into a 9-inch round. Transfer to a large floured tray and make another round in same manner, then place it next to other round. Lightly rub a long sheet of plastic wrap with flour, then invert loosely over pizza rounds and let them stand to puff slightly while preparing grill, 10 to 20 minutes.
  • To prepare charcoal grill:
  • Open vents on bottom of grill and on lid. Light a heaping chimneyful of charcoal and pour it evenly over 2 opposite sides of bottom rack (you will have a double or triple layer of charcoal), leaving clear a 9-inch-wide strip in middle (for grilling over indirect heat).
  • Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.
  • To prepare gas grill:
  • Preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
  • To grill pizzas by either method:
  • Remove plastic wrap from both rounds of dough and lightly brush dough with some oil. Carefully flip dough rounds, oiled sides down, with your hands onto middle of lightly oiled grill rack and brush top of each with oil. Grill crusts, uncovered, until undersides are golden brown (rotate them if 1 side of grill is hotter than the other), 2 to 3 minutes on gas grill or 4 to 6 minutes on charcoal grill.
  • Flip crusts over with tongs and a spatula and top each crust with half of tomato sauce, spreading evenly over dough and leaving a 1/2-inch border around edge. Sprinkle mozzarella evenly over sauce and grill pizzas, covered with grill lid, until undersides are golden brown and cheese is melted, about 3 minutes on gas grill or 5 minutes on charcoal grill.
  • Scatter basil over pizzas.

CRISPY GRILLED PIZZA MARGHERITA



Crispy Grilled Pizza Margherita image

Pizza on an outdoor grill is a great alternative to oven-cooked pizza. If you love crispy crust, this is for you. Note: cook time is relatively short, so alternative toppings like uncooked sausage or other meats may not cook fully.

Provided by OXSALIDA

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 6

Number Of Ingredients 7

1 (16 ounce) package pizza dough, at room temperature
¼ cup olive oil
4 ounces shredded Asiago cheese
3 large tomatoes, thinly sliced
1 cup packed whole basil leaves
8 ounces fresh mozzarella cheese, shredded
salt and ground black pepper to taste

Steps:

  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Place pizza dough in a bowl to rise 2 to 3 times the original size, about 1 hour. Flour a work surface and a rolling pin. Divide dough in half; roll each half to a 10- to 12-inch diameter circle.
  • Place pizza dough rounds on the preheated grill using a wooden paddle (pizza peel) and close lid; cook until grill marks appear on the bottom of each round, 3 to 5 minutes. Remove from grill and flip over on a work surface. Lower grill heat to medium.
  • Brush each round with olive oil. Spread half the Asiago cheese on each crust; add tomatoes, basil, and mozzarella. Season with salt and pepper.
  • Transfer pizzas to grill with wooden paddle and close lid. Cook until bottom of rounds is cooked with grill marks and cheese is melted, 7 to 10 minutes. Remove from grill and let stand for 5 minutes before serving.

Nutrition Facts : Calories 457.6 calories, Carbohydrate 40.2 g, Cholesterol 41.1 mg, Fat 23.3 g, Fiber 2.2 g, Protein 21.5 g, SaturatedFat 8.5 g, Sodium 966.5 mg, Sugar 6.8 g

GRILLED PIZZA MARGHERITA



Grilled Pizza Margherita image

Provided by Food Network

Number Of Ingredients 32

3 cups canned plum tomatoes in thick puree, crushed up
3/4 cup chopped fresh basil
1 cup extra virgin olive oil
2 tablespoons finely chopped garlic
2 1/4 cups grated Romano cheese
2 1/4 cups grated fontina cheese
3 tablespoon chopped flat leaf parsley
Mashed potatoes, if desired (see recipes below)
1 recipe pizza dough divided into 6 pieces (recipe below)
3 cups canned plum tomatoes in thick puree, crushed up
3/4 cup chopped fresh basil
1 cup extra virgin olive oil
2 tablespoons finely chopped garlic
2 1/4 cups grated Romano cheese
2 1/4 cups grated fontina cheese
3 tablespoon chopped flat leaf parsley
Mashed potatoes, if desired (see recipes below)
1 recipe pizza dough divided into 6 pieces (recipe below)
11 ounces lukewarm water
1 teaspoon fresh yeast
1 tablespoon molasses
2 1/2 teaspoon kosher salt
2 1/2 tablespoons olive oil
3 1/2 cups all purpose flour
1/3 cup whole wheat flour
11 ounces lukewarm water
1 teaspoon fresh yeast
1 tablespoon molasses
2 1/2 teaspoon kosher salt
2 1/2 tablespoons olive oil
3 1/2 cups all purpose flour
1/3 cup whole wheat flour

Steps:

  • In a bowl, combine the tomatoes in puree, basil, 1/4 cup of the olive oil and the garlic. Stir well and set aside at room temperature for up to 1 hour. In a bowl, mix together the Romano and fontina cheeses. Spread about 3/4 cup of the romano-fontina mixture over each pizza crust and then dollop each with 8 to 10 tablespoons of the tomato sauce. Do not spread the sauce over the crust. Drizzle each pizza with about a tablespoon of the remaining olive oil and sprinkle each with parsley. At this point if you desire, spread the mashed potatoes thinly over the dough. Slide the crust back to the edge of the hot section of the grill. Rotate them 3 to 4 minutes, until the bottoms are evenly golden brown. Cut pizzas and serve.
  • In a bowl, combine the tomatoes in puree, basil, 1/4 cup of the olive oil and the garlic. Stir well and set aside at room temperature for up to 1 hour. In a bowl, mix together the Romano and fontina cheeses. Spread about 3/4 cup of the romano-fontina mixture over each pizza crust and then dollop each with 8 to 10 tablespoons of the tomato sauce. Do not spread the sauce over the crust. Drizzle each pizza with about a tablespoon of the remaining olive oil and sprinkle each with parsley. At this point if you desire, spread the mashed potatoes thinly over the dough. Slide the crust back to the edge of the hot section of the grill. Rotate them 3 to 4 minutes, until the bottoms are evenly golden brown. Cut pizzas and serve.
  • Mix the water, yeast, and molasses in the bowl of a stand mixer fitted with a dough hook. Let this stand for 12 minutes to activate the yeast (the water will foam slightly.) Add the salt and oil to the bowl and mix well. With mixer on low speed add the all purpose flour and the whole wheat flour to the bowl and mix until all the flour is absorbed and the dough pulls away from the side of the bowl. Remove the dough from the bowl and cut the dough into 6 (5 1/2 ounce) portions. Roll the portioned dough into balls and place on an oiled baking pan. Brush the ball lightly with olive oil and cover with plastic wrap. If you are going to use the dough right away let the dough sit at room temperature for 30 minutes before using. You can store the dough after portioning for 1 day in the refrigerator, but you must let sit at room temperature for 1 hour before using.
  • Mix the water, yeast, and molasses in the bowl of a stand mixer fitted with a dough hook. Let this stand for 12 minutes to activate the yeast (the water will foam slightly.) Add the salt and oil to the bowl and mix well. With mixer on low speed add the all purpose flour and the whole wheat flour to the bowl and mix until all the flour is absorbed and the dough pulls away from the side of the bowl. Remove the dough from the bowl and cut the dough into 6 (5 1/2 ounce) portions. Roll the portioned dough into balls and place on an oiled baking pan. Brush the ball lightly with olive oil and cover with plastic wrap. If you are going to use the dough right away let the dough sit at room temperature for 30 minutes before using. You can store the dough after portioning for 1 day in the refrigerator, but you must let sit at room temperature for 1 hour before using.

GRILLED PIZZA MARGHERITA



Grilled Pizza Margherita image

Provided by Food Network

Time 1h

Yield 5 to 6 portions

Number Of Ingredients 18

11 ounces lukewarm water
1 teaspoons fresh yeast
1 tablespoon molasses
2 1/2 teaspoons Kosher salt
2 1/2 tablespoons olive oil
3 1/2 cups all-purpose flour
1/3 cup whole wheat flour
Pizza Sauce:
2 cups plum tomatoes in heavy puree, drained, finely chopped
1/4 cup extra virgin olive oil
1/2 cup basil, chopped
1 1/2 tablespoons garlic, finely minced
Grilled Pizza Margherita:
Pizza Dough Recipe, above recipe
4 1/2 cups cheese
1 batch pizza sauce, above recipe
3 tablespoons parsley
6 tablespoons extra virgin olive oil

Steps:

  • Mix the water, yeast and molasses in the bowl of a stand mixer fitted with a dough hook. Let this stand for 12 minutes to activate the yeast (the water will foam slightly).
  • Add the salt and oil to the bowl and mix well.
  • With the mixer on low speed add the all-purpose flour and the whole wheat flour to the bowl and mix until all the flour is absorbed and the dough pulls away from the side of the bowl.
  • Remove the dough from the bowl and cut the dough into 6 (5 1/2-ounce) portions. Roll the portioned dough into balls and place on an oiled baking pan. Brush the ball lightly with olive oil and cover with plastic wrap.
  • If you are going to use the dough right away let the dough sit at room temperature for 30 minutes before using. You can store the dough after portioning for 1 day in the refrigerator, but you must let it sit at room temperature for 1 hour before using.
  • Mix the tomatoes, basil, garlic and olive oil and set aside.;
  • Prepare your fire - preferably a charcoal fire but a gas grill does very nicely also. Make sure the grill is set at least four inches from the fire.
  • On an oiled surface, roll the dough out, using the palms of your hands. If the dough is sticking to the surface, lift the dough and drizzle a little more oil on. Make about a 12-inch circle with an even thickness.
  • Carefully lift the dough being careful not to tear it. Drape the dough onto the hot spot of the grill. The dough will start to rise immediately. Carefully lift the edge of the dough and see the color of the bottom - it should be evenly golden brown - this should take about 2 minutes.
  • Flip the dough over and place it on the side of the grill. Brush the cooked side of the dough with olive oil, spread some cheese and a tablespoon dollop of pizza sauce on the pizza, then drizzle the pizza with some extra virgin olive oil and sprinkle with parsley.
  • Continue to cook, until the bottom of the pizza is evenly golden brown, about 3 to 4 minutes.

GRILLED MARGHERITA PIZZAS



Grilled Margherita Pizzas image

Classic pizza Margherita is always a favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 6 nine-inch pizzas

Number Of Ingredients 6

Pizza Dough for Grilled Pizzas
Extra-virgin olive oil
Pizza Sauce for Grilled Pizzas
1 pound fresh mozzarella, thinly sliced
Coarse salt and freshly ground pepper
Basil leaves, for garnish

Steps:

  • Heat a grill until medium-hot. Generously brush one side of pizza dough with oil; grill, oiled side down, until underside is golden brown and top begins to bubble, 3 to 5 minutes. Quickly brush top with oil; flip crust. Top with thin layers of sauce and cheese. Grill until cheese is just melted, sauce is hot, and crust is cooked through, 3 to 5 minutes more.
  • Slide pizza with a large spatula onto a cutting board. Season with salt and pepper. Arrange basil on top. Repeat to make more pizzas.

GRILLED MARGHERITA PIZZA



Grilled Margherita Pizza image

Top a prebaked pizza crust with tomato, cheese and herbs for an Italian favorite that's ready in less than 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 9

Number Of Ingredients 7

2 cloves garlic, finely chopped
1 teaspoon olive or vegetable oil
1 teaspoon dried oregano leaves
1 package (14 oz) prebaked original Italian pizza crust (12 inch)
1 medium roma (plum) tomato, thinly sliced
2 tablespoons coarsely chopped fresh basil leaves
1 cup finely shredded Italian cheese blend (4 oz)

Steps:

  • Heat coals or gas grill for direct heat. In small bowl, mix garlic, oil and oregano; brush over pizza crust. Top with tomato, basil and cheese.
  • Cover and grill over medium-low heat 7 to 9 minutes, moving pizza around grill every 2 minutes to prevent bottom from burning, until cheese is melted.
  • Cut pizza into 36 squares. Serve immediately.

Nutrition Facts : Calories 170, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1/2, Fiber 1 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 0 g, TransFat 0 g

GRILLED PIZZA MARGHERITA (WEIGHT WATCHERS)



Grilled Pizza Margherita (Weight Watchers) image

This recipe is from the September/October 2009 Weight Watchers magazine. Pizza Margherita made on the grill using refrigerated pizza crust topped with pizza sauce, mozzarella cheese, plum tomatoes, basil and Parmesan cheese. Points Value: 4 Craving a heartier pizza? Sprinkle the crust with 2 cups cooked ground turkey along with the mozzarella, tomato, and pepper in step 2 (and increase the per serving Points Value by 2).

Provided by Crafty Lady 13

Categories     < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

1 (13 7/8 ounce) can refrigerated pizza crusts
2 teaspoons olive oil
2/3 cup low-fat pizza sauce
1/2 cup shredded lowfat mozzarella cheese
3 plum tomatoes, thinly sliced
1/4 teaspoon black pepper
1/2 cup fresh small basil leaves
2 tablespoons shaved parmesan cheese

Steps:

  • Spray the grill rack with nonstick spray; preheat the grill to medium low ore prepare a medium-low fire. Unroll the crust on a sheet of nonstick foil (like Reynolds Release) and firmly press into a 9 x 13-inch rectangle. Brush the crust with the oil. Invert it onto the hot grill rack and remove the foil. Grill 5 inches from the heat until the bottom is golden, about 4 mintues.
  • Flip the crust using tongs and a large spatula or a small cookie sheet. Spread it with the sauce; then top evenly with the mozzarella, tomatoes, and pepper. Cover and grill 2 minutes. Uncover and grill until the mozzarella melts and the bottom is golden, 2 - 3 minutes. Transfer to a cutting board and sprinkle witht he basil and Parmesan. Cut into 8 servings.

Nutrition Facts : Calories 21.1, Fat 1.6, SaturatedFat 0.4, Cholesterol 1.1, Sodium 20.5, Carbohydrate 1.2, Fiber 0.5, Sugar 0.6, Protein 0.8

GRILLED CHICKEN MARGHERITA PIZZAS



Grilled Chicken Margherita Pizzas image

Move the party outdoors! Using tortilla crusts and a few toppings, you can make individual pizzas for four or 40.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
1 clove garlic, finely chopped
2 boneless skinless chicken breasts (about 8 oz)
1/2 teaspoon seasoned salt
4 Old El Paso™ flour tortillas (8 inch)
1 1/2 cups finely shredded mozzarella cheese (6 oz)
2 plum (Roma) tomatoes, thinly sliced (about 10 oz)
1/4 cup sliced fresh basil leaves

Steps:

  • Heat gas or charcoal grill. In small bowl, mix oil and garlic. Brush chicken breasts with 1 teaspoon of the oil mixture; sprinkle with seasoned salt. Place on grill over medium-high heat. Cover grill; cook 12 to 18 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Reduce heat to medium-low.
  • On ungreased cookie sheets, place tortillas. Brush with remaining oil mixture. Cut chicken into strips. Arrange chicken strips over tortillas. Sprinkle each with 1/4 cup of the cheese. Top evenly with tomato slices; sprinkle with remaining cheese and basil.
  • With wide spatula, carefully slide pizzas onto grill over medium-low heat. Cover grill; cook 3 to 5 minutes, rotating pizzas to avoid hot spots, until cheese is melted and crusts are crisp. Slide pizzas back onto cookie sheets.

Nutrition Facts : Calories 370, Carbohydrate 25 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Pizza, Sodium 730 mg, Sugar 2 g, TransFat 1 g

AL FORNO'S GRILLED PIZZA MARGHERITA RECIPE



Al Forno's Grilled Pizza Margherita Recipe image

Provided by á-170456

Number Of Ingredients 19

BASIC PIZZA DOUGH:
1 package active dry yeast - (1/4 oz)
1 teaspoon sugar
1 cup warm water (105 to 115 degrees)
3 cups flour
1 teaspoon salt
3 tablespoons olive oil
ASSEMBLY:
4 Basic Pizza Dough rounds (see above)
1/2 cup extra-virgin olive oil divided
2 teaspoons minced garlic divided
2 cups shredded Fontina cheese divided
2/3 cup grated pecorino Romano cheese divided
1 1/3 cups canned tomatoes in heavy puree chopped
Salt to taste
Freshly-ground black pepper to taste
Crushed red pepper flakes to taste
1/2 cup thinly-sliced basil leaves divided
2 teaspoons fresh thyme leaves divided

Steps:

  • To make the Basic Pizza Dough: Stir the yeast and sugar into the water and let the mixture stand until foamy, about 5 minutes. Place the flour and salt in the work bowl of a food processor. Turn on the processor; slowly pour the yeast mixture through the feed tube and let the dough mass together. Next, add the oil through the feed tube and process the dough until it cleans the sides of the bowl but is still moist. If the dough is too sticky, add more flour; if too dry, add more water. When the dough is the right consistency -- moist but not so wet that it sticks to your fingers or the sides of the bowl -- process until kneaded, about 40 seconds. The dough should be supple and elastic when you stretch it with your hands. Transfer the dough to a large plastic food bag, squeeze out the air and seal the top, leaving enough room inside for the dough to expand. Place the bag in a bowl and let it rise in a warm spot until doubled, about 1 hour. Punch the dough down. The dough can be used now or refrigerated up to five days. Divide the dough into 4 equal portions (about 6 ounces each). Roll each piece on a floured board to make about an 8-inch circle. Stack the rounds between oiled sheets of wax paper. The dough can be rolled in advance and refrigerated several hours or frozen. For Assembly: Prepare a hot fire one side of the grill; the grill rack should be 3 to 4 inches above the heat. Set up the cool side of the rack with the pizza dough and toppings. Alternatively, set up a small table nearby for your cool side. Gently stretch 1 dough round into about a 9-inch circle; be careful not to stretch so that holes appear. If small holes appear, work around them and do not drizzle any oil or filling into these holes. Place the dough on a large, oiled, inverted baking sheet. Gently stretch the dough more if needed (it's easier right on the sheet). When the grill is hot, use your fingertips to lift the dough by the two closest edges and carefully drape it onto the grill. Make sure the dough doesn't droop into the flame. The dough will puff slightly and grill marks will appear, about 1 to 2 minutes. Use tongs to flip the crust immediately over onto the cool part of the grill. Quickly brush the grilled surface with 1 1/2 tablespoons of oil. Scatter 1/2 teaspoon of garlic, 1/2 cup of Fontina and 3 tablespoons of pecorino over the dough. Spoon dollops of tomato over the cheese; do not cover the surface, leave spots of cheese. Drizzle with 1/2 tablespoon of oil; lightly sprinkle with salt, pepper and red pepper flakes. Slide the pizza back over the heat; use tongs to rotate it so the heat is even, cooking the pizza uniformly. Check the underside to be sure it's not burning. When the cheese is melted, about 4 minutes, remove the pizza from the grill. To serve, sprinkle it with basil and thyme. Cut into easy-to-handle finger food servings. Serve warm. Repeat with the remaining dough and toppings. This recipe yields 8 servings. Each serving: 474 calories; 751 mg sodium; 31 mg cholesterol; 28 grams fat; 8 grams saturated fat; 41 grams carbohydrates; 15 grams protein; 2.04 grams fiber.

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From uncutrecipes.com


GRILLED MARGHERITA PIZZA | LODGE CAST IRON
2016-10-25 Preheat Big Green Egg (or other grill) for direct, high-heat grilling. Temperature sensor in lid should read 500 degrees Fahrenheit. Place dough on a lightly floured surface. Gently spread dough out with fingertips and sides of your hands, keeping as much air in the outer/crust edge as possible. Stretch dough (or roll out with a rolling pin ...
From lodgecastiron.com


GRILLED MARGHERITA PIZZA: SOMETHING NEW FOR THE BBQ
2012-08-10 Try this recipe: Grilled margherita pizza with prosciutto. Get Chatelaine in your inbox! Our very best stories, recipes, style and shopping tips, horoscopes and special offers. Delivered every ...
From chatelaine.com


GRILLED MARGHERITA PIZZA | COOK FOR YOUR LIFE
Directions. Shape the dough into a 6”-8” round, don’t worry if it’s uneven looking. Set aside. Light the grill to a high flame. When grill is very hot, lay the shaped crust onto the grill and cook for about 1 minute. Then flip and cook 2-3 minutes (this side will be the bottom of pizza). Remove from grill and set aside.
From cookforyourlife.org


GRILLED PIZZA MARGHERITA RECIPE | MYRECIPES
Grill covered over medium heat, rotating pizza occasionally, 10 minutes or until sauce is hot and cheese is melted. Drizzle with Olive Oil, sprinkle with basil and serve immediately. Nutrition Information per serving:Calories 440, Calories From Fat 150, Saturated Fat 6g, Trans Fat 0g, Total Fat 16g, Cholesterol 30mg, Sodium 490mg, Total Carbohydrate 49g, Sugars 6g, Dietary …
From myrecipes.com


GRILLED PIZZA MARGHERITA | KINGSFORD®
Let’s get grilling. 1 Combine sugar, warm water and yeast in the bowl of a stand mixture fitted with a dough hook and let it stand for 5-10 minutes until foam starts to form on the top. Add 1 cup of flour along with the salt and olive oil to the stand mixer bowl and turn the mixer on low. Continue to add flour until the dough forms in to ball.
From kingsford.com


GRILLED MARGHERITA PIZZA RECIPE - FOOD CHANNEL
2015-08-16 Preparation. 1 Prepare a hot fire in a grill and preheat a grill-top pizza stone for at least 30 minutes, until the thermometer on the stone registers 500ºF.; 2 In a small fry pan over low heat, warm the olive oil. Add the garlic, then remove the pan from the heat. 3 Using a rolling pin or your hands, gently roll out or stretch the pizza dough into a 10-inch round.
From foodchannel.com


GRILLED MARGHERITA PIZZA RECIPE | TRAEGER GRILLS
Remove from the grill. Leave the pizza stone, if using, on the grill grate. Sprinkle the pizza with 1/4 cup of the remaining basil leaves and 1/2 teaspoon hot …
From traeger.com


PIZZA MARGHERITA: HOMEMADE PIZZA ON A GAS GRILL - DELISHABLY
Add 1 packet of active dry yeast to the warm water. Let the yeast dissolve for about 5 minutes. Add flour, salt, sugar and olive oil to water/yeast mixture. Mix the ingredients together in the bowl. Turn the dough out onto a floured surface and knead for …
From delishably.com


GRILLED PIZZA MARGHERITA RECIPE - MEATHEAD'S AMAZINGRIBS.COM
2015-08-02 Form the crust. Throw some flour on the counter and press out each dough ball to a 8"/203 mm diameter.Start by making the rim, pressing your fingers all around the dough about 1/2"/13 mm from the edge. Then press your fingers and palms from the center outward, gradually stretching the dough to am 8"/203 mm circle.
From amazingribs.com


MARGHERITA GRILLED FLATBREAD PIZZA - WIDE OPEN EATS
Instructions. Preheat grill to medium high heat. One the grill is preheated, place flatbreads on grill and grill until there are slight char marks, about 3 minutes. Remove from grill. In small bowl combine garlic and pizza sauce. Spoon sauce on charred side of pizza. Add mozzarella and tomatoes and place back on grill until cheese is slightly ...
From wideopeneats.com


HOW TO MAKE GRILLED MARGHERITA PIZZA USING A PIZZA STONE
2018-07-16 Place your pizza stone on grill – Warm it up on medium heat with the lid closed. Leave the pizza stone for at least 30 minutes. You will cook your pizza at a high temperature, so let the grill get up to 500 – 550 degrees. You want it over 425 degrees for sure! Prep your pizza toppings – While the grill and pizza stone are warming up, get ...
From foodwinesunshine.com


GRILLED PIZZA MARGHERITA - COOKING WITH CURLS
2016-07-21 To cook directly on the grill. Preheat to 500 degrees. Oil your hands and press dough out into desired size and shape, and place on an oiled sheet of aluminum foil. Place dough on grill and cook for one minute with the lid closed. …
From cookingwithcurls.com


GRILLED TORTILLA PIZZA MARGHERITA | GET INSPIRED EVERYDAY!
2021-07-30 Spread the marinara evenly over the tortilla, using more or less depending on the size of your tortilla. Break the mozzarella up into small pieces, and place them evenly across the top. Carefully slide the tortilla (using a spatula to help) onto the grill. Cook until the cheese is melty – about 3-5 minutes.
From getinspiredeveryday.com


GRILLED MARGHERITA PIZZA IN 15 MINUTES | EASY DINNER IDEAS
2021-07-13 How to Make Grilled Margherita Pizza. Pizza Dough: Leave the pizza dough on the counter for at least 30 minutes and up to 2 hours before placing it on the grill.Letting the dough rest and get to room temperature makes it much easier to work with. Double Check the Temperature: Preheat the grill to 400°F.When cooking the dough, the temperature should be …
From easydinnerideas.com


GRILLED MARGHERITA PIZZA - FLEISCHMANNSYEAST.COM
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.
From fleischmannsyeast.com


GRILLED CHICKEN PIZZA MARGHERITA | CHICKEN.CA
Preheat grill to medium-high. Prepare a quick marinade for the fresh chicken breasts with 2 cloves of minced garlic, minced basil and olive oil in a bowl. Add chicken and turn pieces to make sure they are well coated. Grill chicken until cooked …
From chicken.ca


GRILLED PIZZA MARGHERITA - OTTO WILDE GRILLERS
Grill Margherita Pizza. Add some flour onto the pizza stone, place the pure dough on it and let it bake for 1 minute. Then, remove it from the grill and add al the fixings: the tomato sauce and mozzarella. Grill it for another 1-2 minutes at medium temperature on Meat-O-Meter Level 5 until the mozzarella melts.
From ottogrills.com


GRILLED MARGHERITA PIZZA - CULINARY GINGER
2022-04-11 Use your hands to shape into a 13-inch (33 cm) round and place onto a sheet of parchment paper. This is help to transfer to the grill. Brush the entire top of the dough with olive oil. Flip the dough off the parchment paper and onto the grill, oil-side down for 3 minutes with the lid open or 1 to 2 minutes closed.
From culinaryginger.com


PIZZA MARGHERITA GRILLED CHEESE - COOKING FOR KEEPS
2015-04-08 Instructions. In a small sauce pan, heat olive oil and garlic over a medium heat. Saute until softened, about 1 minute. Add tomato paste, stir to combine. Cook for one minute. Add tomatoes, salt and sugar, whisk until tomato paste is fully incorporated.Simmer for 8-10 minutes until thickened. Set aside.
From cookingforkeeps.com


ZUCCHINI CRUST PIZZA MARGHERITA – MY ROI LIST
2022-05-12 Instructions. Preheat the grill or oven to 450F/230C. Grate zucchini, using a food processor or the large side of a hand grater, then chop the grated zucchini.
From myroilist.com


GRILLED PIZZA MARGHERITA RECIPE - RECIPES.NET
2022-03-24 Grill covered over medium heat, rotating pizza occasionally, 10 minutes or until sauce is hot and cheese is melted. Drizzle with olive oil, sprinkle with basil, and serve immediately. Nutrition
From recipes.net


GRILLED CHICKEN MARGHERITA PIZZA | THE BEST MARGHERITA PIZZA RECIPE
2014-05-07 Instructions. Preheat oven to 400. Place 1 pint of cherry tomatoes on a baking sheet, season with 1 teaspoon of olive, salt, and pepper. Roast for 20 minutes. In the meantime, season 1 large boneless chicken breast with salt & pepper. Place on a medium high grill and grill each side for 5-7 minutes {or until no more pick}
From joyfulhealthyeats.com


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