SAVE THIS GRILLED MARGHERITA PIZZA TO YOUR FAVORITE PINTEREST BOARD!
- 1 3/4-2 1/4 cups flour
- 1 envelope Fleischmann’s Pizza Crust Yeas
- 1 1/2 teaspoons sugar
- 1 teaspoon oregano
- 3/4 teaspoon garlic powder
- 3/4 teaspoon salt
- 2/3 cup very warm water
- 3 tablespoons olive oil
- 3-4 tablespoons canola oil for brushing
- 8 oz. fresh buffalo mozzarella, sliced thin
- 1/2 cup fresh whole basil leaves
- 1 large tomato, thinly sliced
- olive oil for drizzling
In a large bowl, combine 1 cup of flour, yeast, sugar, oregano, garlic powder, and salt.
Add water and olive oil. Mix ingredients together with a wooden spoon until combined. About 1 minute.
Gradually add a 1/2 cup of flour at a time until the dough forms into a soft ball. It will be slightly sticky, but add additional flour if needed.
Preheat the grill to medium.
Turn dough out onto a lightly floured surfaced and knead for about 4 minutes, or until smooth and elastic, adding additional flour if necessary.
Cut dough in half and form into two circles about 6 inches in diameter. Place each dough circle on a flat baking sheet or a pizza stone to transfer it to the grill.
Brush the tops of the dough with canola oil.
Carefully flip or place the pizza dough, canola side down, onto the grill. Brush the top with the remaining canola oil.
Cover and cook for 5 minutes, or until bottom is cooked and grill marks are present.
With two large spatulas, flip the dough over to cook. Place sliced tomatoes, basil, and mozzarella over the dough. Drizzle with olive oil.
Cover again for another 5 minutes, or until crust is grilled and cheese is melted. Transfer to baking sheets to slice.
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