Grilled Margherita Pizza Recipe. This classic pizza was created by 19th-century Neapolitan pizza maker Raffaele Esposito, who made it to honor Queen Margherita, wife of Italy’s King Umberto I, on a royal visit to Naples in 1889. The pizza’s ingredients represent the colors of the Italian flag (red, green and white).
Recipe courtesy of Williams-Sonoma.
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, sliced
- 1/2 batch thin-crust pizza dough (see related Williams-Sonoma recipe)
- All-purpose flour for dusting
- 6 ounces fresh mozzarella cheese, sliced 1/4 inch thick
- 1 ounce Parmigiano-Reggiano cheese, grated
- 1 cup cherry tomatoes, halved
- 1/4 cup baby arugula
- 1/4 cup chopped fresh basil
- Kosher salt, to taste
- 1 Prepare a hot fire in a grill and preheat a grill-top pizza stone for at least 30 minutes, until the thermometer on the stone registers 500ºF.
- 2 In a small fry pan over low heat, warm the olive oil. Add the garlic, then remove the pan from the heat.
- 3 Using a rolling pin or your hands, gently roll out or stretch the pizza dough into a 10-inch round. Lightly dust a pizza peel with flour and lay the dough on top. Lightly brush the dough with the garlic-infused olive oil. Scatter the mozzarella and Parmigiano-Reggiano cheeses evenly over the dough, leaving a 1/2-inch border. Arrange half of the tomatoes on top.
- 4 Carefully slide the pizza onto the preheated pizza stone, cover the grill and bake until the crust is golden brown, 8 to 10 minutes. Scatter the remaining tomatoes, the arugula and basil on top and season with salt. Using the pizza peel, transfer the pizza to a cutting board and cut into slices. Serve immediately. Serves 2 to 4.