She Strengthens

Savor the Flavor of Grilled Pizza

When it comes to pizza, there’s nothing quite like the smoky, slightly charred flavor of a grilled pie. With a few simple ingredients and some basic cooking skills, you can create a mouthwatering masterpiece that’s sure to please even the pickiest of eaters.

The Perfect Combination

A classic trio of tomato sauce, mozzarella cheese, and fresh basil leaves brings out the best in this grilled pizza recipe. The key is to balance the flavors and textures, allowing each component to shine. The result is a deliciously harmonious combination that will leave you wanting more.

Store-Bought Shortcuts

While making everything from scratch can be rewarding, it’s not always necessary. Take advantage of premade pizza dough and sauce to simplify the process and make this recipe a quick weeknight option. With a few store-bought shortcuts, you can still enjoy a gourmet-quality pizza in no time.

Get Grilling!

To start, heat your grill to high and low temperatures (around 400°F and 300°F, respectively). Divide your pizza dough into two equal pieces and roll them out into 10-inch rounds. Brush the tops with olive oil and sprinkle with kosher salt for added flavor.

The Grilling Process

Place the dough on the hotter side of the grill and cook for about 2 minutes, until grill marks form. Flip the dough to the cooler side and spread half of the pizza sauce evenly over the surface. Top with half of the mozzarella cheese and cover the grill to melt the cheese and cook the crust.

Finishing Touches

After 8-10 minutes, transfer the pizza to a cutting board and top with fresh basil leaves. Slice and serve immediately, repeating the process with the remaining dough and toppings.

Recipe Details

Yield: 2 (10-inch) pizzas
Difficulty: Medium
Total Time: 35 minutes
Active Time: 35 minutes

Ingredients:

• 14 ounces Basic Grilled Pizza Dough
• Olive oil, for brushing
• Kosher salt, for sprinkling
• 2/3 cup Basic Pizza Sauce
• 8 ounces part-skim mozzarella cheese, sliced into 1/4-inch-thick slices
• 8-10 large basil leaves, torn in half