The classic, simple pizza celebrating the colors of the Italian flag is a Foodie Friday cinch with step-by-step photos.

Kathy Whyte/ WNBF News

Grilled Pizza Margharita step-by-step (Prep. time 20 minutes.  Makes 1 8-12 slice pizza)

½ ball prepared pizza dough (thawed, room temperature)

2-3 cloves thinly sliced or diced garlic (depending how much garlic you like)

1 large ripe tomato very thinly sliced

2 C. shredded mozzarella cheese or thin slices

2 Tb. fresh oregano, chopped

¼ C. torn fresh basil leaves

3 Tb. olive oil.

Roll out pizza dough to about ¼ inch thick. Pre-heat gas grill to 450 degrees or hotter.

Kathy Whyte/ WNBF News

Make sure grill is totally clean by brushing with a wire grill brush and/or scraping with a piece of wadded aluminum foil. Place pizza dough directly on the hot grill grates.  Close lid and cook for a couple minutes until the top starts to puff.

Kathy Whyte/ WNBF News

Check the bottom for toasting (the dough won’t stick if it has started to cook).  When the bottom starts to brown, flip the dough over and reduce the direct heat to medium.

Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

Drizzle the pizza with olive oil and evenly sprinkle the garlic over the top.

Kathy Whyte/ WNBF News

Scatter the oregano over the warming olive oil and garlic.  Put some of the cheese on the crust to start to melt.

Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

Arrange the tomato slices on the pizza and top with more cheese.

Kathy Whyte/ WNBF News

Finish with the torn basil.

Kathy Whyte/ WNBF News

Keep the flame on the empty side of the grill at high and the heat on the pizza side at medium to low, checking occasionally to make sure the bottom is not getting too brown.  Turn the pizza as needed.

Kathy Whyte/ WNBF News

Cook on medium heat for about 5-10 minutes until cheese is melted and crust is brown on the bottom.

Remove to serving plate and drizzle with olive oil before slicing into desired number of wedges.

Kathy Whyte/ WNBF News