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Grilled Margherita Pizza

Grilled Margherita Pizza
This classic pizza was created by 19th-century Neapolitan pizza maker Raffaele Esposito, who made it to honor Queen Margherita, wife of Italys King Umberto I, on a royal visit to Naples in 1889. The pizzas ingredients represent the colors of the Italian flag (red, green and white).

Ingredients:

  • 2 Tbs. extra-virgin olive oil
  • 2 garlic cloves, sliced
  • 1/2 batch thin-crust pizza dough (see related recipe
      at right)
  • All-purpose flour for dusting
  • 6 oz. fresh mozzarella cheese, sliced 1/4 inch
      thick
  • 1 oz. Parmigiano-Reggiano cheese, grated
  • 1 cup cherry tomatoes, halved
  • 1/4 cup baby arugula
  • 1/4 cup chopped fresh basil
  • Kosher salt, to taste

Directions:

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.

In a small fry pan over low heat, warm the olive oil. Add the garlic, then remove the pan from the heat.

Using a rolling pin or your hands, gently roll out or stretch the pizza dough into a 10-inch round. Lightly dust a pizza peel with flour and lay the dough on top. Lightly brush the dough with the garlic-infused olive oil. Scatter the mozzarella and Parmigiano-Reggiano cheeses evenly over the dough, leaving a 1/2-inch border. Arrange half of the tomatoes on top.

Carefully slide the pizza onto the preheated pizza stone, cover the grill and bake until the crust is golden brown, 8 to 10 minutes. Scatter the remaining tomatoes, the arugula and basil on top and season with salt. Using the pizza peel, transfer the pizza to a cutting board and cut into slices. Serve immediately. Serves 2 to 4.
Williams-Sonoma Kitchen.