Introduction
Margherita pizza is a classic Italian dish that embodies simplicity and flavor, featuring a perfect balance of fresh tomatoes, mozzarella, and basil. Cooking it on the Arteflame grill gives the pizza a delicious smoky flavor and a crispy crust, making it an irresistible treat.
Ingredients
For the Pizza Dough:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 teaspoon sugar
- 1 cup warm water (110°F)
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
For the Toppings:
- 1/2 cup tomato sauce or crushed tomatoes
- 8 ounces fresh mozzarella, sliced
- 2-3 ripe tomatoes, sliced
- Fresh basil leaves
- 1-2 tablespoons olive oil
- Salt and black pepper, to taste
- Optional: Red pepper flakes, for added heat
Instructions
1. Prepare the Dough
In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5-10 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
2. Fire Up the Arteflame Grill
Preheat your Arteflame grill to medium-high heat. Ensure the cooktop is clean and lightly oiled to prevent the dough from sticking. Move the firewood away from being directly underneath where you will be cooking the pizza. This ensures the toppings bake at the same speed as the crust.
3. Shape the Pizza Dough
Once the dough has risen, punch it down and divide it into 2-3 equal portions, depending on the desired size of your pizzas. Roll out each portion on a floured surface to about 1/4-inch thickness.
4. Grill the Pizza Dough
Carefully place the rolled-out dough directly on the hot cooktop / pizza grate of the Arteflame grill and cover the pizza with the pizza oven. Grill for about 2-3 minutes, or until the bottom is golden. Use tongs to flip the dough.
5. Add the Toppings
Spread a thin layer of tomato sauce or crushed tomatoes over the grilled side of the dough. Arrange the sliced mozzarella and tomatoes evenly on top. Season with salt, black pepper, and drizzle with olive oil.
6. Finish Grilling the Pizza
Cover the pizza with the pizza oven to allow the cheese to melt and the toppings to heat through. Grill for another 3-5 minutes, or until the cheese is melted and bubbly, and the bottom of the crust is crispy.
7. Garnish and Serve
Remove the pizza from the grill and top with fresh basil leaves. Slice and serve hot, optionally with a sprinkle of red pepper flakes for added heat.
Tips for the Best Grilled Margherita Pizza
- Grill Heat: Move the firewood away from directly under the pizza oven. Maintain medium-high heat to ensure the dough cooks evenly with the crust. Move the top of the pizza oven for more / less heat over the pizza for the perfect temperature.
- Tomato Choice: Use ripe, high-quality tomatoes for the best flavor. San Marzano tomatoes are a traditional choice.
- Cheese: Fresh mozzarella melts beautifully and provides a creamy texture; be sure to drain excess moisture from the cheese to prevent a soggy crust.
Conclusion
Grilled Margherita Pizza on the Arteflame grill is a simple yet delicious way to enjoy the classic flavors of Italy with a smoky twist. The crispy crust, fresh tomatoes, melted mozzarella, and fragrant basil come together to create a pizza that's perfect for any occasion, whether you're hosting a pizza night or enjoying a casual meal outdoors.
Arteflame Pizza Dough Recipe
Variations
- Pesto Margherita Pizza: Add a swirl of pesto sauce on top of the pizza for a burst of basil flavor.
- Prosciutto and Arugula Pizza: Add slices of prosciutto and fresh arugula after grilling for a savory twist.
- Four Cheese Pizza: Use a mix of mozzarella, Parmesan, Gorgonzola, and Fontina cheeses for a rich, cheesy pizza.
- Spicy Margherita Pizza: Add thinly sliced red chili peppers or a sprinkle of red pepper flakes for a spicy kick.
- Garlic Margherita Pizza: Rub the grilled dough with a garlic clove before adding the tomato sauce for extra flavor.
Best Pairings
- Drink: Pair with a glass of Italian Chianti or a cold beer.
- Side Dish: Serve with a simple green salad dressed in olive oil and balsamic vinegar.
- Dessert: Finish with a classic Italian dessert like tiramisu or gelato.
