Margarita Pizza Recipe

Name: Margarita Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons flour, for the work surface; 1 ball; 1 tablespoon semolina flour, for the pizza paddle; 2 tablespoons olive oil, for brushing the dough; 1/2 cup; 8 ounces fresh mozzarella cheese, drained and cut into 6 chunks (not slices); 1/4 cup grated pecorino romano cheese; Salt and freshly ground black pepper; 8 Genovese basil leaves (see Note, following); Extra-virgin olive oil, for drizzling

Servings: persons

2 tablespoons flour, for the work surface
1 ball
1 tablespoon semolina flour, for the pizza paddle
2 tablespoons olive oil, for brushing the dough
1/2 cup
8 ounces fresh mozzarella cheese, drained and cut into 6 chunks (not slices)
1/4 cup grated pecorino romano cheese
Salt and freshly ground black pepper
8 Genovese basil leaves (see Note, following)
Extra-virgin olive oil, for drizzling

1
Preheat the grill on high heat.
2
Dust a counter with the 2 tablespoons flour. Stretch the dough by rotating on your knuckles into a 12- to 13-inch diameter round. Sprinkle the semolina on a wooden pizza paddle or on the back of a baking pan large enough to hold the dough round. Set the dough on the semolina. Brush the top of the dough with the olive oil.
3
Slide the pizza onto the hot grill and cook until grill marks appear and the dough is set, about 2 minutes. Carefully flip the dough over with a large spatula or tongs or your hands; brush the top with olive oil, and cook until the dough is firm but not completely cooked and grill marks appear, another 3 to 4 minutes. Slip the pizza paddle under the crust and remove from the grill. Set a large cast-iron griddle on the grill to heat or place a pizza pan in the oven and preheat to 500u00b0F.
4
To build the pizza, spread the tomato sauce over the partially cooked crust. Distribute the mozzarella over the pizza and sprinkle on the pecorino romano. Season with salt and pepper.
5
Slip the pizza off the paddle onto the griddle on the grill or onto the pizza pan in the oven and bake until bubbly, 15 to 20 minutes. Remove and set the pizza on a cutting board. Scatter on whole or snipped basil leaves and drizzle with the extra-virgin olive oil. Cut into 6 to 8 wedges and serve.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons flour, for the work surface, 1 ball, 1 tablespoon semolina flour, for the pizza paddle, 2 tablespoons olive oil, for brushing the dough, and more.

Yes, Margarita Pizza falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Margarita Pizza

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