Pizza Margherita on the Grill & The Best Tomato Sauce Ever







I made my first grilled pizza this past weekend and I must say,
 I am hooked!!



We decided to use our new Big Green Egg for the grilling.


It was a success and really not that difficult.

I made homemade pizza dough, which was surprisingly easy, and probably the most amazing tomato sauce that I've ever tasted.

There were two negatives to this pizza experience--
The Egg broke my favorite pampered chef stone (yep, 3 large pieces), and
we could only cook one or two small pizzas at a time.

(I'm an optimist at heart...
now I get a new stone and it was kind of fun having a pizza tasting party.)

I have no complaints, though--it was all very delicious.

We made Margherita, Pepperoni, and Cheese (for our nephew).


Classic Tomato Sauce
(slightly adapted from thekitchn.com )

makes about 5 cups

1/4 cup olive oil
10 cloves garlic, minced
2 tablespoons tomato paste
1 28 ounce can crushed tomatoes in puree
1/2 cup red wine
1 tablespoon fresh parsley, minced
3 tablespoon fresh basil, minced
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon black pepper
1 1/2 teaspoon salt

Lightly saute the minced garlic in olive oil over medium heat until golden.  Add the tomato paste and fry with the garlic.  Add the rest of the ingredients.  Allow the sauce to cook for approximately 1 hour to thicken.


Pizza Margherita

Classic tomato sauce
fresh mozzarella, sliced
freshly grated Parmigiano-Reggiano Cheese
fresh basil leaves
pizza dough

To assemble the pizza add the tomato sauce to cover the dough almost to the edges.  Top with mozzarella slices, grated Parmigiano-Reggiano, and basil leaves.

Heat the Grill to 600 degrees.  Spread cornmeal or semolina flour on the pizza peel  for it to slide off easily.  Cook the pizza at 550 degrees for 8 minutes or until crisp.






This was actually a pizza cut in half and then grilled.  
I haven't quite mastered the whole "shaping the dough" yet.
My dough tended to be oval and not round, so I cut a few of the pizzas in half.
Hopefully I will improve on this with practice.

Check back tomorrow for the pizza dough recipe.
The instructions are a little lengthy.
Don't worry, though, I hopefully won't bore you to death with the details...
I've got a little surprise coming too!!!

Enjoy, 

 

4 comments:

  1. Sabrina, thanks so much for sharing this! I have always wanted to try this on our 'egg', but was never confident enough to do so. I think I want to try this when our girls come home from college for Labor Day!

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  2. Hands down, best pizza combination ever! Love your green egg - I've been looking into them lately. Haven't convinced the Hubs to get one yet, but I'm going to keep working on it.

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  3. Pizza on the grill sounds amazing. I think we'll have this for dinner this weekend. Thanks for sharing.

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  4. Hi Sabrina!
    So nice to see you here at Favorites on the First!

    We order a marguerita pizza from a local shop here all the time.
    Super thin crust and your photos look exactly like what we love!
    Have you ever tried making this in the oven and not on the grill?
    Let me know if you can make it in the oven.

    And that Reese cup layered dessert looks aMAZing!
    I can see why it was pinned and viewed soooo many times!

    Thanks so much for sharing.
    Alison

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