Margherita Pizza
Margherita Pizza
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Margherita Pizza

15 MIN
10 MIN
4 small thin-crust pizzas



  1. Place a pizza stone on the grate. Preheat the grill, setting the burners to high.
  2. On a floured work surface, divide the dough into 4 pieces. Roll one piece of dough at a time to a circle about 9 inches (23 cm) in diameter. Place the rolled-out dough on a sheet of parchment paper. Cover with tomatoes and cheese. Season with salt.
  3. Place the pizza on the hot stone with the parchment paper. Close the lid and cook for 6 to 10 minutes, or until the crust is golden brown and the cheese has melted. Remove from the heat. Let rest 1 minute. Garnish with fresh basil leaves. Season with pepper. Drizzle with olive oil. Repeat with the remaining pizzas.


If you don’t have fresh mozzarella on hand , use bocconcini.

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