Neapolitan Margherita Pizza Recipe

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Patio Pizzeria- Artisan Pizza and Flatbreads on the GrillThe classic tomato, mozzarella, and basil pizza gets a little spoonful of cream drizzled in the center as it comes out of the pizza oven. The cream adds the final note of deliciousness.

  • Yield: 2 (12-inch) pizzas


  • 1 recipe Brick Oven–Style Dough
  • All-purpose flour for rolling and dusting
  • ¼ cup cornmeal for sprinkling
  • Extra-virgin olive oil for brushing
  • ½ cup San Marzano Pizza Sauce
  • 16 fresh basil leaves
  • 8 ounces sliced buffalo mozzarella or fior di latte or whole-milk mozzarella cheese
  • 2 tablespoons heavy whipping cream
How to Make It
  1. Preheat the grill and the pizza oven insert on high heat until the temperature reaches 650° to 700°F.
  2. Divide the dough into 2 portions. Hand toss, or, on a floured surface, pat or roll each portion into a 12-inch diameter circle.
  3. Sprinkle a pizza peel or a flexible cutting board with half of the cornmeal. Arrange a pizza circle on the cornmeal- dusted peel. Brush with olive oil. Spread with half of the pizza sauce, leaving a ½-inch border. Then arrange the basil and cheese on top.
  4. Hold the pizza peel level with the grill rack so that the pizza will slide onto the center of the hot pizza stone. With a quick forward jerk of your arm, slide the pizza from the peel to the stone. Grill for 2 to 3 minutes, or until the cheese has melted. Slide the peel under the pizza and remove it from the pizza oven. Spoon half of the cream in the center of the pizza and serve hot. Repeat the process with the other pizza.

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