Pizza Margherita

By LaLaCooks

Mario Batali - The quintessential pizza, named for Italy’s Queen Margherita and sporting the colors of the Italian flag. Don’t worry if the pizzas aren’t perfectly round—in fact, they will look much more appealing if they are not. But be sure to let the dough set and firm up on the grill before flipping it over, or it may stick or tear. I once rushed this step on a live taping of Good Morning America, with disastrous results, so wait,…just wait!

Ingredients

• Pizza Dough
• 1 cup simple tomato sauce (I like Pomì strained tomatoes)
• 8 ounces fresh mozzarella, thinly sliced
• 1/4 About 1/4 cup extra-virgin olive oil
• 24 fresh basil leaves
• Coarse sea salt

Details

Servings 4
Adapted from italiankitchen.com

Preparation

Step 1

Prepare a gas or charcoal grill for indirect grilling. Place the pizza stone in its frame on the grill.

Place 1 or 2 pizzas at a time on the cooler part of the grill or back on the pizza stone and cook until the cheese is melted and the bottoms are crisp and golden brown, about 2 minutes. Transfer to a cutting board and drizzle with a little olive oil. Scatter 6 torn basil leaves over each pizza and sprinkle with coarse sea salt. Cut into slices with a pizza wheel and serve hot.

Makes 4 pizzas