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Grilled Pizza Margherita - with a shatteringly crisp, super thin crust this simple pizza is always a winner!
When my husband walked in from the garden proudly displaying a bowlful of these beautiful tomatoes, I knew exactly what we'd be having for lunch!
They were our first heirloom tomatoes and I was like a kid in a candy shop! An idea for a Pizza Margherita was swirling around in my head, utilizing these beautiful freshly picked tomatoes and a ball of fresh mozzarella I had in the fridge. And since we're trying to cut back a bit on carbs these days, a grilled pizza with a cracker-thin, super crisp crust sounded perfect.
The results are beautiful and who would think that something with such simple ingredients could be so mouthwateringly delicious?! The base for the pizza is an layer of extra virgin olive oil, then fresh mozzarella followed by tomatoes, pine nuts, Italian seasoning and fresh basil. A tiny drizzle of olive oil is the crowning touch - in my book, about as good as it gets!
I love grilled pizza for so many reasons:
1. Because everything can be done on the grill, it doesn't heat the house on a hot day.
2. Because the crust is so thin, there is no rise period, just mix up the dough, roll it out and away you go (this is also wonderful for those who have a yeast phobia!).
2. If desired, the dough can be prepared early in the day, the crust grilled, cooled and set aside. The pizza can be topped and baked in the oven for just a few minutes right before serving.
3. The crusts can be grilled, cooled and frozen. When you want pizza, just pull one out of the freezer, top it with your favorite ingredients and in minutes you have delicious homemade pizza on a busy day.
4. The crust is thin, delicious and super crisp.
- For the pizza crust*:
- 4 cups all-purpose flour
- 1 ½ cups hot tap water
- 2 tablespoons extra virgin olive oil
- 2 teaspoons sea salt
- ½ teaspoon active dry yeast
- For the topping:
- 2 tablespoons extra virgin olive oil divided
- 8-10 ounces fresh mozzarella torn in small pieces
- 10 yellow cherry or small heirloom tomatoes sliced in half and drained on several thicknesses of paper toweling for 10 minutes
- 1 medium size red tomato seeds removed and diced in ½ inch pieces
- 1 teaspoon Italian seasoning
- 2 tablespoons pine nuts toasted**
- sea salt
- fresh basil leaves
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For the dough, place dry ingredients in the bowl of a stand mixer with dough hook attached. Mix for about 30 seconds until well combined. Add hot water and olive oil.
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Mix with dough hook for about 10 minutes. After several minutes dough will leave the sides of the bowl and form a ball - continue kneading for the remaining time (if dough is wet and doesn't form a ball, add just a bit more flour, a tablespoon at a time, until it does).
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After kneading with the dough hook for 10 minutes, remove bowl from mixer and turn dough out onto a floured surface. Divide into four equal pieces and turn to coat each with flour. Cover with a clean dish towel and let rest for 10 more minutes. This rest time allows the glutens in the dough to relax which will make rolling much easier.
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Roll each ball out into approximately a 14-15 inch circle . Dough will be very thin, almost paper thin. Don't worry if circles aren't perfectly shaped - these are rustic pizzas, they look better if they aren't perfect. Repeat rolling the other balls of dough and place each rolled circle onto an individual piece of parchment paper. (I put a piece of parchment paper on top of a large cutting board and then stack them up on top of each other, each one on it's own sheet of parchment paper. There is no rise involved with this thin-crusted pizza so you can just stack them up until ready to grill.)
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Heat grill to medium setting. Brush or spray the grill surface with extra virgin olive oil. Pick up one piece of parchment paper with dough on top. Flip onto the grill surface, dough side down and carefully peel back parchment paper. Close the cover of the grill. Leave on the grill for 1-2 minutes checking occasionally to see how the bottom looks. You want this side to be slightly browned with nice grill marks. At this point flip the pizza over and grill the other side side for about 1-2 minute or until nice grill marks appear. Remove from grill, place on a sheet pan and repeat process for other dough circles. At this point you can either proceed with topping and baking your pizzas or you can cool crusts to room temperature and freeze for using at another time. (I like to freeze them un-wrapped, then once frozen, wrap in plastic wrap or foil.)
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Turn grill down to medium-low heat level and place cover down while you are assembling your pizzas. I like to put my pizza stone on the grill and do the final baking on the stone but this is not necessary; you can bake right on the grill as long as your temperature is not too high.
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To assemble pizza, brush crust with one tablespoon of the extra virgin olive oil. Top with fresh mozzarella and tomatoes. Sprinkle with Italian seasoning and sea salt
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Return to grill. Bake on grill with cover down until cheese is melted and bottom of pizza is crisp and nicely browned. Timing with vary from grill to grill - on my grill this takes about 3-5 minutes. If your grill is hotter, it will take less time. Check pizza frequently to make sure underside is not browning too fast. When cheese is melted and bottom is nicely browned, remove from grill onto a a cutting board. Scatter with the fresh basil and a drizzle of the remaining olive oil. Wipe the drool off your mouth and serve!
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Notes:
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* Recipe makes 4 crusts. You can either freeze the dough in separate zippered bags with a few drops of olive oil or you can partially grill the crusts and freeze them until ready to top.
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** I like to toast the pine nuts in a small pan on the stove top - just place in pan over medium heat with a few drops of olive oil and a pinch of sea salt - stir until starting to turn golden - watch them carefully as they will turn from golden to burned quite quickly.
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If you're using a frozen grilled crust and want to finish off the pizza in the oven, preheat oven to 450˚ with pizza stone or sheet pan on middle rack. Remove crust from freezer, top and then bake for about 5 minutes or until the cheese is melted and crust is golden and crispy.
www.you-made-that.com says
One of my favorite pizza's and with fresh from the garden tomatoes and herbs is even better. I like the thin crust too 🙂
Cakewhiz says
Pizzas are the greatests comfort food ever and i think your version of the margharita pizza is outstanding! Totally love the addition of toasted pine nuts... It must have added a subtle crunch in each bite...hehe
Dining Alone says
I am totally drooling that looks so good. I wish I had some of those gorgeous tomatoes!
Anh says
I love all the flavours here and really want to try to grill pizza!
Yudith @ Blissfully Delicious says
I haven't made my own homemade grilled pizza yet - but this looks so delicious. And pine nuts on top? Yum! Thanks for sharing.
Nami | Just One Cookbook says
I'm already loviing this Margherita pizza! Toasted pine nuts are a great addition and I love love love the look of this gorgeous pizza!
Kelly Mulcair Registered Nutritionist. Content © 2011 Trinity Nutrition. says
I love your pizzas Chris and the Margherita variation is a delight. Your heirloom tomatoes bring this one to a whole other level and I just love the addition of pine nuts - suddenly, I'm starving!! 🙂
Kelly Mulcair Registered Nutritionist. Content © 2011 Trinity Nutrition. says
I love your pizzas Chris and the Margherita variation is a delight. Your heirloom tomatoes bring this one to a whole other level and I just love the addition of pine nuts - suddenly, I'm starving!! 🙂
Claire @ Claire K Creations says
I would have been busting out of my skin at a harvest like that. Wow!
I like the idea of cooking pizza on the grill. I can nearly taste those tomatoes and cheese and basil jumping out of the screen.
France@beyondthepeel says
holy cow that looks beautiful Chris! those little gems are gorgeous.
lena says
wow chris! this is a splendid looking pizza..i might just dump my camera aside and eat this first!!
Food, Fun and Life in the Charente says
That pizza looks really yummy. Have a good week. Diane
The Mom Chef says
Did you hear my sigh of pleasure? Pizza Margherita is my absolute favorite. Unfortunately, the slugs have had a field day with my basil and there are just nubbley stalks left. It's a sad situation.
Sandra Lee says
Now look who's being all fancy schmancy!!
Angie's Recipes says
oh pizza...what a mouthwatering pizza! The topping looks amazing!
Jen @ Peanut Butter and Peppers says
I am bookmarking your recipe! I never made pizza crust, but I do love grilled pizza. I'm going to re-read your recipe when I get to work, to see if I can plan it in tonight's menu. By the way your pizza looks amazing!! My tomatoes haven't come into full season here, there kind of blooming late, but I can see I am going to have a ton! I just love freshly picked tomatoes!
Carol @ Always Thyme to Cook says
Grilling gives pizza such great flavor! Your tomatoes look beautiful, the pizza delicious!
Pola M says
I have to try this version of dough without yeast. And it looks truly delicious!
Susan says
And I missed a perfectly marvelous lunch with you!!!
Hovkonditorn says
So beautiful pizza and the colors makes me happy!
The Café Sucré Farine says
hehe Glenda, your husband must be like mine, he tends to mulit-task while grilling and sometimes that's not so good 🙂
GLENDA CHILDERS says
We love grilling pizza, too (except the time we had company and my husband had the grill super hot and burned everyones dinner.)
What a fantastic idea to grill the crust and freeze it for a quick meal later.
Kim Garceau says
What a beautiful way to use your beautiful tomatoes from garden (wich are, by the way, awesome)! Love margherita pizza, this is perfect!
Hotly Spiced says
What a beautiful looking pizza. I love the colours. Your tomatoes are gorgeous. Congrats on a great harvest! xx
Laura (Tutti Dolci) says
I love grilled pizza and this looks so scrumptious with your beautiful tomatoes and basil!