Round 2 Recipe - Grilled Margherita Pizza
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 407
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 59
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 11
- Cholesterol
- 0
- Sodium
- 697
- Total: 24 min
- Prep: 15 min
- Cook: 9 min
Ingredients
3 tablespoons olive oil, divided
Reserved chopped tomato from Caprese Salad Stuffed Tomatoes recipe
1 tablespoon chopped garlic
Kosher salt and freshly ground black pepper
1 (16-ounce) package refrigerated pizza dough
Reserved mozzarella, sliced thin, from Caprese Salad Stuffed Tomatoes recipe
1/4 bunch basil leaves
Directions
- In a medium skillet over medium heat, add 1 tablespoon of the oil. When it is hot, add the tomato and garlic. Cook down until slightly thickened and some of the liquid has evaporated, about 5 minutes. Season with salt and pepper, to taste, and set aside.
- Heat an outdoor grill or grill pan over medium heat. Preheat the broiler.
- Pat the pizza dough out into a 12 by 6-inch rectangle and brush with 1 tablespoon of oil. Transfer the dough to the grill and grill, oiled side down, until the dough starts to crisp and turn brown on the bottom side, about 3 minutes. Brush the top with the remaining 1 tablespoon of oil and flip it over and grill for another 3 minutes. Remove from the grill to a sheet pan. Spread it with the tomato sauce and cover with the mozzarella slices. Put it under the broiler and broil until the cheese is melted and bubbling, about 3 minutes. Remove from the broiler, sprinkle with basil leaves, then cut and serve.