grilled margherita pizza-zone

Healthy? … No. Delicious? … Why, yes.

Just look at it … LOOK! How could it not be??? There’s gooey cheese melted inside a warm, doughy crust with refreshing bursts of Italian herbs and juicy Roma tomatoes, all which will make your taste buds cry “Mmmmmmm” …

Okay you can stop looking now.

But seriously. Not delicious? That would be impossible. I’m an Italian food FANATIC, but more importantly, an even bigger fan of cheese. I’m a fan of anything involving food, really, but I’m especially keen on meals that can be cooked on the grill–because when I can’t take the heat, I get out of the kitchen, and I mean c’mon, who really wants to oven-bake a pizza on a 98-degree day? I would guess nobody, other than the devil himself. And maybe 98 Degrees’ lead singer, Nick Lache. Those boys seemed to like it hot.

So if you’re looking for a summer meal that’s simple, delicious, and won’t make you sweat anymore than you already are, you’ve come to the right place. Pair this addicting pizza/calzone/mystery puff with a large anti-pasta salad and you will be whelmed by a culinary utopia. I should also mention that your neighbors will sporadically be showing up to your patio, as your house will soon smell like an old Italian woman’s (specifically her kitchen, of course).

There’s really nothing to hate about this unless you’re one of those bitter-towards-the-perfect types (or, lactose-intolerant types). The taste and texture is truly perfect, so knock off the jealousy, get grillin’, and behold…the power…of cheese.

Margherita Pizza-zone

Serves 3-4 hungry people

1 package of pizza dough, defrosted following manufacturer’s instructions

4 ripe roma tomatoes, sliced thinly and seeded (you’ll find that the watery seeds make your pizza soggy)

a good handful of fresh, chopped Italian herbs (such as marjoram, parsley, basil, rosemary, & oregano–freeze-dried also works)

8 oz. grated Mozzarella

4 oz. grated parmesan

ground sea salt and pepper, to taste

olive oil

Using a floured surface and rolling pin, roll ball of defrosted dough into a large rectangle (or oval–really any shape works). It should be about the size of a cookie sheet. If the dough does not cooperate and continues to shrink, leave it and come try again in 5 minutes. It will take a bit of effort to keep it at the right size but trust me, you do not want to put thick dough on the grill.

Using your hands a good drizzle of olive oil, rub both sides of the dough to prevent sticking to the grill. Sprinkle with salt and pepper.

Grill on one side for 2-4 minutes, puncturing air bubbles as they form. Flip crust and top with slices of tomato, cheeses, and fresh herbs. Drizzle once more with olive oil and season with pepper. Cover and let grill for another 3-4 minutes or until cheese is just melted. Lesser the grilling=softer the crust.

Transfer back onto to cookie sheet and fold in half. Slice into small squares and serve with lots and lots of wine.

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4 Comments

Filed under Dinners

4 responses to “grilled margherita pizza-zone

  1. Matt

    I made this and it was delicious! Great stuff!

  2. At least some bloggers can write. Thank you for this post!

  3. This surely makes great sense.

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