Friday, July 9, 2010

Grilled Margherita Style Pizza

I’d noticed this type of pizza mentioned a few times lately (I’d never heard of it) and most recently by Michelle over at Monthly Challenge and when Bev mentioned she wanted pizza, I said I know just the one - we had three fresh picked ripe maters in the produce basket. I read a recipe to her and she said "it sounded good, but how about adding some olives" to which I said "lets do one Italian and one Greek."

So she whipped up a batch of dough by getting the dough balls out of the freezer and telling me what to do with it while she went to town – we’re more about the toppings than the crust so frozen dough works fine for us, unless she just feels like baking some – I cook, I BBQ, I grill, I garden, and I mow, but I don’t bake. We had two packages of dough and each made two grill sized pizzas, so we made one Italian, one Greek, one built by Bevs sister and one piece went back into the fridge for later. Here’s the first crust just after flipping – I cook it done then just cook the bottom a minute or so until it’s not tacky, then this side goes back on the grill after topping (unless I screw up).

For Pat’s (Bev’s sister) it was jarred pizza sauce, ham, onions, garlic, oregano, onion, asiago, provolone, and parmesan. Here's the finished pic.

For the Italian margherita style it was, in order of addition to the crust – good olive oil, finely diced garlic, mozzerella and asiago cheese, sliced tomato and red onion, S&P, and sliced basil.

I screwed up and got the wrong side of the crust up and therefore with the toppings, so rather than rebuild, we put it under the broiler to finish. After baking, it got some parmesan and crushed red paper.

For the Greek margherita style, it got olive oil, garlic, mozzerella and aged provolone cheese, sliced tomato and onion, salt and pepper, kalamata olives, chopped oregano and feta cheese. Here’s the before and after baking.

Here's a shot of my plate.

They were all delicious and I really like the margherita style of pizza with the fresh tomatoes and will make it again. The one thing I’d do differently is use paste tomatoes as they have less water in them. Bev thought they may have been our best grilled pizza yet.

And the bonus part is we have leftovers for breakfast. Wow, it was only 98* here yesterday and we're still hoping for rain. One highlight was getting to see a spotted fawn crossing the road with mom in the early morning. Seeing deer is a regular event, but this is the first fawn I've seen - it sure was cute.

Have a great day and thanks for stopping by.



  1. I appreciate the description of grilling the crust. Everyone always talks about grilling pizza, and address the toppings but not the cooking steps. I love sliced tomatoes on pizza as opposed to chopped. Probably just a visual thing over taste. Wonder how an over easy egg would taste on left over pizza for breakfast??? ;-)

  2. I don't like making pizza, because the toppings take so long, and I'm not a great fan. Yours look great, and my kids agree with you that cold pizza for breakfast is just the thing. As for me, I can't stand the smell of it in the fridge.

    It's only 77 here, so the heat's broken a little. Hope for rain. Have a great weekend, Larry & Bev.

  3. Wow! I have always wanted to grill pizza, but never have. You make it look so easy!

  4. How did I miss this post?!? I always make my pizza with fresh tomatoes - sometimes sliced, sometimes chopped and spread lightly. The one thing I do that really helps with the juice thing, is put the tomatoes in a colander and salt them lightly then leave them for a little while. That gets rid of the excess juice. I've never done it on the grill, though and plan to do this next time. Yum!

  5. We made one of these too for the same reason. The tomatoes and basil are really kicking out some harvests.


I appreciate and enjoy your comments