Sara's Grilled Pizza Margherita

Fresh Tomatoes Top Off Barbecued Pie

GMA Recipes Dinner
Difficulty: Easy
Cook Time: min

"Good Morning America" food editor Sara Moulton shares some unique recipes for pizza cooked on the barbecue grill.


  • Pizza
  • Food processor pizza dough, divided and formed into 4 balls (recipe below, or 1 lb. thawed frozen pizza dough)
  • 1 lb. plum tomatoes (or one 28 to 32 oz. can whole tomatoes in juice, drained)
  • 1/4 teaspoon salt
  • 3 tablespoons extra-virgin olive oil, plus additional for brushing
  • 6 oz. mozzarella, coarsely grated (11/2 cups)
  • 6 to 8 medium fresh basil leaves, torn
  • Food Processor Pizza Dough
  • 1 package yeast (1/4-ounce, which is about 2 1/4 teaspoons)
  • 1 teaspoon sugar
  • 2 to 2 1/2 cups bread flour
  • 1 teaspoon table salt
  • 1 tablespoon extra virgin olive oil
  • Cooking Directions


    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 two 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.

    Preheat grill so that one half is high heat and the other half is medium heat.

    Divide food processor pizza dough recipe into fourths. Roll each fourth into a square or rectangle, 1/8-inch thick, on an oiled cutting board.

    Brush dough lightly with olive oil and flip, oiled side down, on to hot side of grill. Grill until marks form, about two minutes. Flip and transfer to medium heat side of grill.

    When ready, add 1/4 of sauce, and 1/4 of the mozzarella to crust. When cheese has melted, scatter basil over pizzas just before serving.

    Cook's note: Pizzas can also be cooked in a well-seasoned 10- to 12-inch ridged grill pan. Heat pan over high heat until hot, about five minutes, then cook pizzas one at a time over moderately high heat, following grilling instructions in recipe above, covering pan after sprinkling with cheese, and using cooking times for charcoal grill.

    Food Processor Dough

    Combine 3/4 cup warm water (105° to 115° F), the yeast, and sugar in the bowl of a food processor fitted with the chopping blade; Let stand five minutes.

    Add 1 3/4 cups of the flour, the salt, and oil; process until a soft dough forms. Add as much of the remaining flour, 1/4 cup at a time, as necessary to make the dough manageable.

    Shape the dough in a ball, place in an oiled bowl, turning so an oiled surface is up.

    Cover and let rise in a warm place until double in size, about 35 minutes.

    Use as directed in a recipe or refrigerate for use up to one day later. If refrigerated, bring to room temperature before using.

    Recipe Summary

    Main Ingredients: pizza dough, tomatoes, mozzarella, basil

    Course: Dinner, Main Course, Lunch

    More Recipes You May Like
    Sara's BBQ Chicken Grilled Pizza
    A Saucey Dish for Summer Barbecues
    Whole Wheat Pizza Margherita
    Your Favorite Food Gets a Healthy Makeover
    Pizza Margherita
    Batali's Recipes
    Rustic Grilled Vegetable Pizza
    The Cavit Gourmet Pizza Classic