Grilled Pizza Margherita
Prep. time : 60 min. | serves : 2 pizzas (9 inch)
- 1 pound plum tomatoes or 1 (28- to 32-ounce) can whole tomatoes in juice, drained
- 1/4 teaspoon salt
- 3 tablespoons extra-virgin olive oil plus additional for brushing
- 6 ounces mozzarella, coarsely grated (1 1/2 cups)
- 1 Village Gourmet large pizza crust, divided and formed into 2 balls
- Flour for dusting
- 6 to 8 medium fresh basil leaves, torn
Make sauce and prepare cheese:
If using fresh tomatoes, cut an X (just through skin) in each, at end opposite stem, and immerse in boiling water for 10 seconds. Transfer to cold water with a slotted spoon, then peel.
Seed and chop tomatoes (fresh or canned).
Simmer tomatoes, salt, and 2 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until very thick and reduced to about 1 cup, 10 to 15 minutes. Transfer to a bowl to cool.
Toss together mozzarella and remaining tablespoon oil.
To grill pizzas by either method:
Remove plastic wrap from both rounds of crust and lightly brush crust with some oil. Carefully flip crust rounds, oiled sides down, with your hands onto middle of lightly oiled grill rack and brush top of each with oil. Grill crusts, uncovered, until undersides are golden brown (rotate them if 1 side of grill is hotter than the other), 2 to 3 minutes on gas grill or 4 to 6 minutes on charcoal grill.
Flip crusts over with tongs and a spatula and top each crust with half of tomato sauce, spreading evenly over crust and leaving a 1/2-inch border around edge. Sprinkle mozzarella evenly over sauce and grill pizzas, covered with grill lid, until undersides are golden brown and cheese is melted, about 3 minutes on gas grill or 5 minutes on charcoal grill.
Scatter basil over pizzas.