Grilled Margherita Pizza
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup water, warm to touch
- 1 1/2 teaspoons Fleischmann’s Pizza Yeast
- 2 tablespoons olive oil
- 1 teaspoon salt
- Olive oil, to finish
- Crushed tomatoes, to finish
- Slice fresh mozzarella, to finish
- Fresh Basil, to finish
- Flaked Salt, to garnish
PRODUCTS
Instructions
- In the bowl of a stand mixer fitted with the dough hook attachment add water, yeast, olive oil, flour & salt. Knead until dough is smooth & elastic, about 5 minutes.
- Shape into a ball, cover & let rest for 30 minutes. As the dough rests, heat the grill to 450(f) degrees. If using a charcoal grill, prepare the grill for indirect heat. You can use a barbecue safe pizza stone or cook the pizza directly on the grates.
- Evenly divide dough into two. Shape each dough into a 12-inch round pizza crust.
- Finish with a drizzle of olive oil, crushed tomatoes, sliced mozzarella & fresh basil. Transfer directly to the grill or on a pizza stone. Cook until golden & the cheese is bubbly, about 6 to 8 minutes.
- Finish with a drizzle of olive oil, fresh basil & a pinch of flaked salt.
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