Grilled Pizza Margherita Recipe

Preheat and prepare

Preheat a gas or charcoal grill to high heat (about 500–600°F / 260–315°C). If using a charcoal grill, arrange coals for direct heat. Clean the grates and oil them lightly: dip a folded paper towel in olive oil and, using tongs, rub over the grates.

Shape dough

Lightly flour a work surface with the all-purpose flour. Stretch or roll the pizza dough into a 10–12 inch round (or two smaller rounds). Aim for a slightly thicker edge to hold toppings. Keep dough at room temperature so it relaxes easily.

Oil dough

Brush one side of the stretched dough lightly with 1 tbs olive oil. This side will be grilled first to create a crisp, golden exterior and prevent sticking.

Prepare sauce

In a small bowl, combine the crushed San Marzano tomatoes (or pizza sauce), minced garlic, 1 tsp extra-virgin olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried oregano. Stir and taste; adjust seasoning as needed. Keep the sauce thin — a light smear is all that's needed for grilled pizza.

Prepare cheese and arugula

If mozzarella is very wet, pat slices dry with paper towels to remove excess moisture. In a separate small bowl toss the baby arugula with 1 tsp olive oil, 1 tsp lemon juice, 1/8 tsp salt and optional 1/8 tsp red pepper flakes; set aside to lightly wilt and dress.

Grill first side of dough

Place the dough on the hot oiled grill with the oiled side down. Close lid and grill for 1.5–2 minutes until grill marks appear and the dough firms up. Using tongs and a spatula, check underneath: it should be golden with charred spots.

Flip and add toppings

Brush the top (now facing up) with remaining 1 tbs olive oil. Flip the dough so the grilled side is up. Quickly spread a thin layer of tomato sauce over the grilled side, leaving a 1/2-inch border for the crust. Distribute the mozzarella slices evenly over the sauce and scatter half the basil leaves over the cheese. Close the grill lid and cook for 2–3 minutes until the cheese melts and the bottom has charred spots but is not burnt.

Finish on the grill if needed

If the cheese needs more melting but the crust is browning too fast, move the pizza to a cooler part of the grill or turn off one burner and finish with indirect heat for another 1–2 minutes with the lid closed.

Remove and rest

Carefully transfer the pizza to a cutting board. Let it rest for 1 minute so toppings settle.

Add arugula and basil

Top the hot pizza with the dressed arugula and the remaining fresh basil leaves. The residual heat will slightly wilt the arugula while keeping it bright.

Finish and slice

Drizzle 1 tsp extra-virgin olive oil over the finished pizza and, if desired, sprinkle 1 tbs grated Parmesan or Pecorino. Slice into 6–8 slices and serve immediately.