A Warm Welcome Back and Our Delicious Grilled Margherita Pizza!
Hello, wonderful readers!
It feels like an eternity since we last chatted, doesn’t it? If you’ve been following along on the 365 Days of Baking Facebook page, you know I’ve been a little (okay, a lot!) under the weather. Life threw a curveball with a particularly nasty flu bug right in the middle of a big family celebration: our daughter’s high school graduation. It was one of those intensely achy, congested, feverish, sneezing, and coughing kinds of flu – the type that makes you want to crawl into a corner and disappear for a week. While there’s truly no “good” flu, I’d certainly pick this one over the dreaded alternative any day!
And disappear I did! I spent a full seven days sequestered, sleeping on the couch to avoid disturbing Mr. 365 with my incessant coughing fits. It was a long week, and I truly missed my husband’s company. Just as I started to turn the corner, the bug made its rounds. Our son came down with it next, and he’s now finally on the mend. And naturally, Mr. 365 isn’t feeling his best either. It’s been a challenging period for our household, but we’re slowly returning to normal.
Amidst the sniffles and coughs, a glimmer of excitement emerged. I started feeling better just in time to take our middle daughter to her two-day college orientation last Friday. It was a truly special time, a chance to connect one-on-one before she embarks on her next big adventure. We explored the campus, talked about her upcoming year, and I fell even more in love with her chosen school. It’s perfectly situated – close enough for her to reach out if she needs anything, yet far enough for her to truly spread her wings and embrace her newfound freedom.
The best part? She is absolutely thrilled and genuinely in love with the school! Her enthusiasm makes the upcoming separation so much easier to bear. Of course, come August 16th, when we actually drop her off, I might be singing a very different tune, likely through a flood of tears! But for now, her joy is infectious.
After returning home Saturday night, I spent Sunday, Monday, and today getting back into my routine, back to the kitchen, cooking and baking with renewed vigor. My goal was to finally get a new post up for all of you. But, as often happens in life, plans sometimes go awry. I found myself in a bit of a kitchen rut, feeling frustrated when recipes didn’t turn out as expected. It happens to the best of us, right? Thankfully, I think I’ve shaken it off and am finally back to my old self, bursting with new ideas and recipes to share.
The Star of the Show: Our Delicious Grilled Margherita Pizza
Tonight, I’m thrilled to share a recipe that, while perhaps not the most visually perfect pizza I’ve ever made, was undeniably delicious: our Grilled Margherita Pizza! Despite needing a bit more finesse in the grilling department, the flavor was so incredible that I simply had to share it with you. Grilling pizza offers a unique smoky flavor and a delightful texture that you just can’t achieve in a conventional oven. It’s a fantastic way to enjoy pizza during the warmer months, bringing the kitchen outdoors.
Mastering the Art of Grilling Your Perfect Pizza
My grilling adventure with this Margherita pizza wasn’t without its learning curves. I made a crucial mistake by waiting too long after the initial flip to add the toppings. This meant the mozzarella didn’t have enough time to melt beautifully before the crust started to crisp a little too much. To salvage it, I had to pop it into the oven at about 350 degrees F for about 5 minutes to get that perfect, gooey cheese melt.
Another error Mr. 365 and I made was starting the grill on high heat. This resulted in a very quick burn on the crust right at the beginning. Lesson learned! Grilling pizza requires a bit of patience and attention to temperature. The key is to start with a moderate heat, keeping a close eye on your crust to prevent it from burning while ensuring it cooks through and develops those lovely grill marks. You’ll get the hang of it quickly; just remember to manage that heat carefully.
I’m determined to master the grill this summer. I actually made double the dough for this recipe, ensuring we had plenty for dinner and delicious leftovers. I was exceptionally hungry and craving that distinct grilled pizza flavor. The good news is, even with my minor mishaps, the end result was absolutely scrumptious!
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Grilled Margherita Pizza
Ingredients
- 1 3/4-2 ¼ cups all-purpose flour
- 1 envelope Fleischmann’s Pizza Crust Yeast
- 1 ½ teaspoons granulated sugar
- 1 teaspoon dried oregano
- ¾ teaspoon garlic powder
- ¾ teaspoon salt
- ⅔ cup very warm water (120-130°F)
- 3 tablespoons extra virgin olive oil
- 3-4 tablespoons canola oil for brushing
- 8 oz. fresh buffalo mozzarella, sliced thin
- ½ cup fresh whole basil leaves
- 1 large ripe tomato, thinly sliced
- extra virgin olive oil for drizzling
Instructions
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In a large mixing bowl, combine 1 cup of the flour, yeast, sugar, dried oregano, garlic powder, and salt. Stir well to integrate the dry ingredients.
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Add the warm water and 3 tablespoons of olive oil to the dry mixture. Using a sturdy wooden spoon, mix the ingredients together until they are just combined, about 1 minute. The dough will start to come together.
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Gradually incorporate the remaining ½ cup of flour, adding a little at a time, until a soft ball of dough forms. The dough should be slightly sticky, but if it’s too wet to handle, add additional flour in small increments until it’s workable.
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Preheat your outdoor grill to a medium temperature. Aim for a consistent heat that’s not too high to prevent immediate burning.
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Turn the dough out onto a lightly floured surface. Knead the dough for approximately 4 minutes, or until it becomes smooth and elastic. Add small amounts of flour only if absolutely necessary to prevent sticking.
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Divide the kneaded dough in half. Shape each half into a circular disc, roughly 6 inches in diameter. Place each dough circle on a flat baking sheet or a pizza stone; this will make transferring them to the hot grill much easier.
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Brush the tops of each dough circle generously with canola oil. This helps prevent sticking and promotes a golden, crispy crust.
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Carefully transfer the pizza dough to the preheated grill, canola oil side down. Once on the grill, immediately brush the uncooked side (now facing up) with the remaining canola oil.
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Close the grill lid and cook for about 5 minutes. Check for a cooked bottom and visible grill marks. The crust should be firm enough to handle.
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Using two large spatulas, carefully flip the dough over so the grilled side is facing up. Quickly arrange the thinly sliced tomatoes, fresh basil leaves, and fresh buffalo mozzarella over the dough. Finish with a light drizzle of extra virgin olive oil.
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Close the grill lid again and cook for another 5 minutes, or until the crust is perfectly grilled to your liking and the mozzarella cheese has melted into a beautiful, gooey topping. Transfer the finished pizzas to baking sheets or a cutting board for slicing. Serve immediately and enjoy the fresh, smoky flavors!
Nutrition
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So incredibly yummy!
I rate every recipe I create on a scale of 1-4, with 4 being the absolute best. Despite the slight mess I made when flipping this pizza – it was a bit too large for my grilling prowess! – the entire 365 family unanimously agreed it deserved a perfect 4 rolling pins! The unique, smoky flavor that comes from grilling truly sets it apart from oven-baked pizza. It was genuinely excellent, and I’m already craving another slice. I’m looking forward to experimenting with more grilled pizzas this summer, trying out different toppings, or simply enjoying a plain grilled dough for a simple, delicious treat.
To all of you who have stuck with me through my unexpected absence, thank you from the bottom of my heart. Your loyalty and patience mean the world to me. I am so incredibly grateful for each and every one of you, and I’m absolutely thrilled that you’re still here, ready to embark on more culinary adventures with me! Rest assured, I do not plan on being away for this long again. The kitchen and this community are where I belong.
Explore More 365 Days of Baking Favorites!
If pizza isn’t quite hitting the spot today, fear not! We have a treasure trove of other beloved recipes that are sure to delight your taste buds. From hearty main courses to refreshing salads, there’s something for everyone to discover and enjoy.
Savory Pepperoni Bread
Looking for an irresistible appetizer or a delightful snack? Our Pepperoni Bread is a guaranteed crowd-pleaser. Made with refrigerated pizza dough, savory pepperoni, and melted provolone cheese, it’s rolled up and baked to golden perfection. Don’t forget the marinara sauce for dipping!
Comforting Baked Stuffed Shells
For a truly comforting and satisfying meal, dive into our Baked Stuffed Shells. Large pasta shells generously filled with a creamy ricotta mixture, baked in a rich marinara sauce, and topped with plenty of melted cheese. It’s an Italian classic that’s perfect for family dinners or entertaining guests.
Classic Basic Macaroni Salad
A staple for any summer BBQ or potluck, our Basic Macaroni Salad is simple, yet incredibly flavorful. Featuring tender elbow macaroni tossed in a creamy, tangy dressing with crisp vegetables, it’s the perfect refreshing side dish that’s always a hit.
