Grilled Margarita Pizza..everything is better on the grill!

You really can cook Pizza on the grill (or at least make a big mess and possible fire hazard trying...kidding, its easy)!While we made this up there are plenty of cookbooks out there dedicated to grilled pizza. When ever we try out a new dough recipe or a different style of cooking we always try the Margarita (mozzarella, basil, tomatoes) first. Its simple, delicious, and hard to screw up. We made two versions, one with sauce, one with sliced tomatoes. Both turned out great but I prefer the sauce.



Pizza:
Pizza Dough (recipe follows)
Pizza Sauce (recipe follows)

12 oz Fresh Mozzarella

1/2 C Chopped Fresh Basil

Extra Virgin Olive Oil (for drizzling)

Salt and Fresh Ground Pepper

Heat half your grill to med-high. Roll out the dough in 8 inch rounds. Drizzle with about a tsp of Olive Oil and place dough round on the direct heat side of the grill. Grill for 1-2 mins until the dough starts to bubble and gets crusty. Flip and grill another 1-2 mins. Move the crust to the non direct heat side of the grill. Top with sauce (or sliced tomatoes), slat and pepper, fresh mozz, and basil. Turn the direct heat side up to high and close the lid. Grill about 10 mins until the mozz cheese bubbles.

Pizza Dough:

1 Tbls Dry Active yeast

3/4 C Warm Water

2 3/4 C Flour

1 Tsp Salt

1 Tbls Oil

Mix the yeast and the warm water in the bottom of a mixing bowl (we use a stand mixer). Let stand for 10 mins until mixture begins to foam. Slowly mix in the flour a small amount at a time (low on the stand mixer with the dough hook attachment). Add salt. When dough forms a ball increase the speed to med and let the machine work the dough for 10 mins. Turn the dough out in to an oiled bowl, cover with a towel and let stand in a warm spot for 1 to 2 hours. (Should double in size).

Marinara:
1/2 C Extra Virgin Olive Oil
1 yellow onion
5 cloves garlic (pressed or very finely diced)
28 oz Crushed Tomatoes (San Marzano if you got it like that)


In a medium sauce pan heat oil over medium-high heat. Finley Chop then onions and add them to the oil. Reduce heat to medium and cook down onions until translucent. Add garlic and cook for 1 minute until the garlic is fragrant. Add salt and pepper then crushed tomatoes. Simmer on med-low for 20 mins. Taste, add salt and pepper if needed.