Grilled Margherita Pizza
2 servings, 1/2 pizza per serving
Next time you’re planning to make pizza at home, you’ll want to try our recipe for grilled margarita pizza. Marinara sauce, Cabot Alpine Cheddar, and chopped fresh basil combine beautifully to make a light and delicious grilled pizza. This recipe makes 2 servings, with half of a pizza equaling 1 serving. Try it out and be sure to share it with family and friends on Facebook, Pinterest, Instagram, and Twitter!
To make this pizza, you’ll need 1 10-ounce ball of pizza dough (risen at room temperature – see recipe directions below for how to let dough rise), all-purpose flour and semolina (or cornmeal) for dusting, ⅓ cup marinara sauce, approximately ¾ cup shredded Cabot Alpine Cheddar, and 4 teaspoons chopped fresh basil.
Preheat your grill for direct high heat grilling (you want the temperature to be at 500° F). Once the dough has risen, place it on a lightly floured surface and stretch it into a 10-inch circle, as described per recipe instructions below (or roll out with a rolling pin). Lightly sprinkle semolina or cornmeal in the bottom of a cast iron skillet and lay the pizza dough out in the skillet. Spread marinara over the dough, leaving a border for the crust. Sprinkle with Cabot Alpine Cheddar.
Place the skillet on your grill and close, letting pizza cook as directed in step 5 below. Once pizza is done, remove from grill, sprinkle with fresh basil, and cut. Buon appetito!
Up for trying another yummy grilled pizza recipe? Of course you are! Check out our Grilled Summer Pizza, which serves four and is made with vine-ripened tomatoes and fresh thyme. As a cooperative of over 800 farm families, Cabot takes a lot of pride in making our award-winning dairy products. We’d love to hear your thoughts about our Margarita Skillet Pizza recipe, so please rate and review it once you’ve tried it.
PREHEAT Big Green Egg for direct high heat grilling with grill. Temperature sensor in lid should read 500°F.
- LET dough rise, portion 10-ounce ball of dough. Round with two hands by pressing into the work surface and spinning the dough in place. This will tighten the surface of the dough. Place on a surface dusted with flour and cover with plastic wrap that has been coated with cooking spray. Let rise 40 to 90 minutes before stretching out in step 3.
- PLACE dough on a lightly floured surface. Gently spread dough out with fingertips and sides of your hands, keeping as much air in the outer/crust edge as possible. Stretch dough into a 10-inch circle. (Alternatively roll out with a rolling pin.)
SPRINKLE semolina lightly in the bottom of a 12-inch Lodge cast iron skillet. Lay pizza dough out in the prepared skillet. Spread marinara over the pizza dough, leaving a border for the crust. Sprinkle with Alpine cheddar.
PLACE the skillet on the EGG and close the dome. Let pizza cook, opening it and rotating the skillet clockwise until the pizza is puffed, the bottom is crisp and browned, the crust is starting to brown and the cheese is melted. Remove the entire skillet from the EGG with potholders. Slide pizza onto cutting board with a spatula. Sprinkle with basil. Cut and serve.
- Serving Size
- per serving
- 16 grams
- Saturated Fat
- 8 grams
- 45 milligrams
- 580 milligrams
- 35 grams
- 2 grams
- 15 grams
- 330 milligrams