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
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7 ounces pizza dough

2 teaspoons olive oil

1 pinch kosher salt

Black ground pepper

1 teaspoon basil pesto

2 fluid ounces pizza sauce

1 ounce shredded mozzarella

1 ounce grated Parmesan

6 each thin sliced Roma tomatoes

1 tablespoon julienned fresh basil leaves

1 tablespoon julienned green onion (hay cut), 2 to 3 inches in length


  1. 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.
  2. 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.
  3. Remove from the grill and sprinkle with green onions. Slice into 8 pieces.
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