Bobby Flay Margherita Pizza is an easy grilled pizza with store-bought dough, one pound of fresh mozzarella, and sliced Roma tomatoes, ready in 20 minutes. That makes it a quick weeknight dinner or summer party favorite, since the grill handles everything while you set the table.
The key move is grilling the dough on both sides before adding toppings, so the crust holds a full pound of cheese. Skip that double sear and the center goes soggy the moment you slice it.
What sets this version apart is the amount of fresh mozzarella, a full pound for one pizza, so every bite pulls with melted cheese. Most grilled pizza recipes call for half that, which leaves the crust dry and plain.
Bobby Flay Margherita Pizza
Course: DinnerCuisine: AmericanDifficulty: Easy2
servings10
minutes1305
kcalA grilled margherita pizza loaded with a full pound of fresh mozzarella, sliced Roma tomatoes, and torn basil leaves on a blistered, smoky crust. The grill gives the dough a golden char while melting the cheese in just 20 minutes flat.
Ingredients
1 store-bought pizza dough
Olive oil, for brushing and drizzling
Kosher salt and freshly ground black pepper
1 pound fresh mozzarella, sliced 1/4-inch thick
3 Roma tomatoes, sliced 1/4-inch thick
Handful fresh basil leaves
Directions
- Set up the grill:Prepare the grill for direct and indirect cooking.
- Shape and grill the dough:Once the grill is hot (you can hold your hand an inch over the grates for no more than 2 seconds), stretch and shape the dough into a 12-inch round on a flat surface. Brush the top with olive oil, salt and pepper, then place on the grill oil-side down. Cook until the bottom is golden brown, about 1 minute. Rotate the dough 90 degrees if one part browns faster than another, and cook another minute. Cover the grill if needed and continue cooking a minute at a time until the bottom has browned evenly. The top will start bubbling with air pockets.
- Flip the dough:Once the bottom is browned, flip and grill until golden brown and just firm, about another minute. Remove to a sheet pan. Cover the grill to retain heat.
- Add toppings and melt: Drizzle the top with more olive oil. Arrange the mozzarella and tomato slices on top and season with salt and pepper. Return the pizza to the grill on the sheet pan, cover, and cook 3 to 4 minutes to melt the cheese. Remove from the grill, tear the basil leaves over the top, slice and serve immediately.
FAQs
Can I make this pizza on a gas grill or does it need charcoal?
You can use a gas or charcoal grill for this recipe, since both reach the high heat the dough needs to blister. Charcoal adds a faint smoky flavor that gas cannot match, so choose based on the taste you prefer. Either way, preheat until you can hold your hand over the grates for no more than two seconds.
How do I keep the dough from sticking to the grill?
Stretching the dough on a flat surface and brushing it with oil before grilling keeps it from sticking or tearing. If the dough springs back when you stretch it, let it rest for five minutes so the gluten relaxes and loosens up. Work on a lightly floured countertop and move quickly once you place it on the grill.
Why does this recipe use a full pound of fresh mozzarella?
A full pound of fresh mozzarella gives this pizza a thick, creamy layer that most grilled pizza recipes skip entirely. Low-moisture mozzarella would melt differently and release less whey, so the texture turns rubbery instead of soft and stretchy under the heat. Stick with fresh, whole-milk mozzarella for the best pull and clean flavor on every single slice.
How thick should the tomato slices be?
Slice the tomatoes a quarter inch thick so they warm through on the grill without turning to mush or falling apart. Thinner slices break down under the weight of the cheese, and thicker ones stay cold in the center. Pat them dry with a paper towel before topping to keep excess moisture off the crust.
When should I add the basil?
Tear the basil by hand and scatter it over the pizza after it comes off the grill so the leaves stay bright green and fragrant. Heat turns basil dark and bitter within seconds, which ruins both the color and the fresh flavor you want. A generous handful over the melted cheese is all you need for the finished pizza.
