Recipe courtesy of Neal Corman
Margherita Pizza
- Level: Easy
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 302
- Total Fat
- 11
- Saturated Fat
- 4
- Carbohydrates
- 38
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 13
- Cholesterol
- 14
- Sodium
- 690
- Total: 23 min
- Prep: 15 min
- Cook: 8 min
Ingredients
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
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.