Recipe courtesy of Neal Corman
Margherita Pizza
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- Level: Easy
- Total: 23 min
- Prep: 15 min
- Cook: 8 min
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 302
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 13 g
- Cholesterol
- 14 mg
- Sodium
- 690 mg
- Level: Easy
- Total: 23 min
- Prep: 15 min
- Cook: 8 min
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 302
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 13 g
- Cholesterol
- 14 mg
- Sodium
- 690 mg
Ingredients
Directions
- Brush pizza dough with olive oil and dust with salt and pepper. Place on a medium indirect grill, covered, for approximately 3 minutes. Flip dough and grill in the same manner for 1 minute.
- Remove dough from the grill, brush with the pesto, then the pizza sauce, stopping a 1/2- inch before the edge of the crust. Spread 1/2 of the mozzarella and Parmesan on the sauced surface. Lay out sliced tomato. Dust with basil. Top with remaining mozzarella and the parmesan. Bake on grill over indirect heat for approximately 4 minutes.
- Remove from the grill and sprinkle with green onions. Slice into 8 pieces.
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