Grilled Margherita Pizza
Blistered crust, molten mozzarella, and fresh basil — Neapolitan character from your own backyard.
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Ingredients
- 1 lb pizza dough, room temperature
- 1 cup crushed San Marzano tomatoes
- 8 oz fresh mozzarella, torn
- Fresh basil leaves
- 2 tbsp olive oil
- Kosher salt
- Semolina flour for dusting
Instructions
- 1
Heat the grill to 500°F+ with a pizza stone in place.
- 2
Stretch the dough into a 12-inch round on semolina.
- 3
Brush one side of the dough with oil and place oil-side down on the stone.
- 4
Grill 2 minutes until the bottom is set with grill marks.
- 5
Add the salmon skin-side down onto the plank, close the lid.
- 6
Flip, then quickly top with tomatoes, torn mozzarella, and a pinch of salt.
- 7
Close the lid and cook 4–5 minutes until cheese is bubbling.
- 8
Slide off, top with fresh basil, drizzle olive oil, and slice.
Why this recipe works best on a clean grill
A clean grill makes this recipe easier because the grates release food evenly, the heat moves predictably, and old grease does not smoke over the fresh ingredients. When carbon buildup sits on the grate, it can leave bitter flavors, create flare-ups, and make delicate foods stick right when they should sear.
Before cooking, preheat the grill fully, scrape the grate with a bristle-free tool, and lightly oil the surface. If your grill has yellow flames, heavy smoke, stubborn hot spots, or a greasy smell before the food goes on, it may need a deeper cleaning before your next cookout. For more context, read our clean grill benefits guide or request a professional quote from The Grill Guyz.
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