Grilled Margherita Pizza


I know I promised you this Margherita Pizza recipe a few weeks ago when I posted my perfect pizza crust, but I guess the time has slipped away from me. I guarantee you though, this simple flavorful pizza is absolutely worth the wait. I don’t know about you in your neck of the woods, but it is getting quite toasty here in Salt Lake City, and the last thing I want to do is turn on my oven when it comes time to cook up some dinner.

Another weekend has passed, and as always it flew by oh so quickly. I was hoping I would have some beautiful pictures from my hike up Lamb’s Canyon with my dad, brother, and sister-in-law. I did the hike. It was great, and running up some of the steep hills confirmed that I’m in a little better shape than I thought I was. But as soon as I took out my camera and took the first shot, I realized my SD card was still back in my computer. What a bummer! Guess that means I will have to get up in the mountains more often to make sure I can share some beautiful shots with you this summer.

Instead you get beautiful shots of gooey mozzarella {or mozzarelly, as I originally typo-d it}.

Who knew you could grill pizza? I may have heard it in the past but never really gave it much thought and just assumed I would probably find a way to mess it up. Besides, we didn’t get our outdoor Foreman grill until a month or so ago. Now that we have it, I’m trying to find a way to grill anything and everything. It’s going to be hitting very close to triple digits this week, and I’m dreading the dinner challenge because of that. We’ll see what I can come up with.

Really though, this is simple. Whip up the dough real quick (it does have to rise for about an hour so plan ahead). Throw it on the grill.

Add some sauce.

Top with your favorite toppings. In this case, we have romas, mozz, and basil.

Let’s get melty.


Grilled Margherita Pizza


  • Pizza Crust
  • 1/3 cup store-bought or freshly made pesto
  • 3/4 cup pizza sauce
  • handful of freshly cut basil
  • 2 roma tomatoes, sliced
  • mozzarella cheese, sliced


  1. Once you have made your pizza crust and rolled it all out, transfer it to a grill with medium heat.
  2. After about 10 minutes, the crust should be baked on the bottom and have some good looking grill marks. With a spatula and/or tongs flip crust over.
  3. Immediately top with toppings. Add your pesto and pizza sauce. Then top with basil, roma tomatoes, and mozzarella.
  4. Let cook until the bottom of crust is golden brown and your cheese is melted.

note: If you are without a grill, you could always top with toppings and pop in a 350 degree oven for about 25 minutes.

Dig In!



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