Pizza Margherita
For a crust both tender and crisp, stretch your dough thin and even (about 1⁄8-inch thickness), then grill until tiny bubbles form on top. The quality and balance of ingredients makes or breaks this pizza, so buy fresh herbs and firm, red roma tomatoes for a sunny, vine-ripened taste.
For a crust both tender and crisp, stretch your dough thin and even (about 1⁄8-inch thickness), then grill until tiny bubbles form on top. The quality and balance of ingredients makes or breaks this pizza, so buy fresh herbs and firm, red roma tomatoes for a sunny, vine-ripened taste.
Ingredients
11⁄2 teaspoons extra-virgin olive oil, Bertolli®
1 teaspoon crushed garlic, Gourmet Garden®
1 can (13.8-ounce) refrigerated pizza crust dough, Pillsbury®
1⁄4 cup fresh basil leaves, finely chopped
8 ounces fresh mozzarella packed in water, thinly sliced, Cantaré®
3 roma tomatoes, thinly sliced
Salt
Ground black pepper, McCormick®
Directions
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. For garlic oil, in a small bowl, stir together oil and garlic; set aside.
Carefully remove pizza dough from can. Unroll dough and place on hot, oiled grill. Cook for 2 minutes. Using cookie sheet as a spatula, turn crust over.
Brush garlic oil over crust, leaving a 1-inch border. Top with 2 tablespoons of the chopped basil, the mozzarella, and tomatoes. Season with salt and pepper.
Cover grill. Cook for 8 to 10 minutes or until cheese is bubbly and melted. Using a baking sheet, remove pizza from grill. Top with remaining 2 tablespoons basil. Serve hot.
INDOOR METHOD:
Preheat oven to 425 degrees F. Prepared garlic oil as directed, Lightly spray baking sheet with nonstick vegetable cooking spray (Pam®). Unroll dough and place on baking sheet. Press out dough to 13×9-inch rectangle. Bake in oven about 7 minutes or until crust begins to brown. Brush with garlic oil and add toppings as directed. Return to oven; bake for 8 to 10 minutes more. Top with remaining 2 tablespoons basil and serve hot.
