Foodie Friday Step-by-Step Pizza Margharita on the Grill

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

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.

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.

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.

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

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

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

Finish with the torn basil.

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.

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.