Grilled Pizza Margherita

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

Grilled Pizza Margherita

Ingredients needed

  • Flour. I use 00 flour because I find it makes the best pizza dough. All purpose flour will also work though. I don’t love making it with bread flour but if that’s all you have, it will still be delicious.
  • Instant yeast. 
  • Olive oil. 
  • Warm water. 
  • Salt. 
  • Sugar. 
  • Canned tomatoes. Try get San Marzano tomatoes if you can. The flavor is something else. Good quality Italian tomatoes will also work.
  • Mozzarella. I like ALL the cheese so I use a combination of fresh (fior di latte or Buffalo mozzarella) and grated low-moisture mozzarella.
  • Fresh basil. 
  • Optional: You can flavor the sauce with a little garlic, oregano and chilli flakes. This is not traditional for Pizza Margherita but does make for delicious additions.
Pizza on the grill.

How to grill Pizza Margherita

  1. How to make pizza dough: 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.
  2. Make 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.
  3. Prepare the grill: 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. If you have a grill with a lid/top you can close, even better. Brush the grill grid with a little oil.
  4. Grill the pizza: 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. 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.
Fresh pizza getting cut.

Can I make Pizza in advance?

The dough and toppings can be prepared a day in advance. Keep the dough covered in the fridge and remove 1-2 hours before cooking to allow it sufficient time to come up to room temperature. The sauce can be made a week in advance and all the toppings can be prepped and kept covered in the fridge for 24 hours. Cooked pizza can be kept in the fridge for up to 3 days.

How to reheat pizza

To reheat cooked pizza, heat a large pan (cast iron is perfect) then add the pizza. Cover with a lid and allow to reheat until the cheese is hot and melted.

Pizza Margherita made on the grill.

Pizza recipes

  1. Bacon, mushroom and onion pizza
  2. Salami, artichoke and sun dried tomato pizza
  3. Pepperoni Pan Pizza
Super cheesy Margherita

Grilled Pizza Margherita

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!
4.29 from 7 votes
Print Pin Rate
Course: Dinner
Cuisine: American, Italian
Keyword: Grilled pizza, Pizza Margherita, Pizza recipe
Prep Time: 30 minutes
Cook Time: 30 minutes
Proofing time: 1 hour
Total Time: 2 hours
Calories: 436kcal
Author: Alida Ryder
Servings: 4

Ingredients

For the dough

  • 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

Pizza sauce

  • 400 g (14oz) canned tomatoes Drained and crushed
  • ½ tsp salt
  • 1 tsp olive oil
  • pinch of sugar (optional)
  • 1 tsp oregano (optional)

Toppings

  • 2 cups grated mozzarella
  • 1 cup fresh mozzarella torn into chunks
  • 1 cup fresh basil thinly sliced /

Instructions

  • 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

Calories: 436kcal | Carbohydrates: 66g | Protein: 19g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 905mg | Potassium: 319mg | Fiber: 3g | Sugar: 4g | Vitamin A: 607IU | Vitamin C: 7mg | Calcium: 233mg | Iron: 2mg