Foodie Friday Pizza Margharita on the Grill [GALLERY]
The classic, simple pizza celebrating the colors of the Italian flag is a Foodie Friday cinch.
The trick is remembering an oven is nothing more than a contained space with a regulated source of heat. That means you can pretty much make anything on a grill that you could in an oven. Just keep in mind the nature of flame versus the more regimented regulated heat of a commercial oven.
Grilled Pizza Margharita step-by-step (Prep. time 20 minutes. Makes 1 8-12 slice pizza)
½ ball prepared pizza dough (thawed, room temperature)
2-3 cloves thinly sliced or diced garlic (depending how much garlic you like)
1 large ripe tomato very thinly sliced
2 C. shredded mozzarella cheese or thin slices
2 Tb. fresh oregano, chopped
¼ C. torn fresh basil leaves
3 Tb. olive oil.
(You, of course can add on any other toppings you like. Remember to put items that take longer to cook like peppers or even asparagus on earlier in the process to give more cooking time. Other toppings, like pepperoni, can be put on toward the end since they only really need to warm.)
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