Grilled Marguerite Pizza
Simple flavors combine to make an intensely flavored pie!
Cooking Time: 25-30 Min Servings: 4-6
1 package Rossi Pizza Dough, available at the Olive Scene
¼ c Olive Scene Extra Virgin Olive Oil, for brushing and drizzling
½ teaspoon minced fresh garlic
½ c loosely packed shredded fontina
2 tablespoons freshly grated Pecorino Romano
2 fresh tomatoes, sliced into 8 slices
8 basil leaves
Prepare a hot grill.
Make Pizza dough according to directions.
On a large, oiled, baking sheet, spread and flatten the pizza dough with your hands into a 10 to 12-inch free-form circle, 1/8-inch thick. Do not make a lip, but try to maintain an even thickness.
When the fire is hot (when you can hold your hand over the coals for 3 to 4 seconds at a distance of 5 inches), slide or drape the dough onto the grill.
Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear.
Using tongs, immediately flip the crust over, onto the coolest part of the grill.
Quickly brush the grilled surface with olive oil.
Scatter the garlic and cheeses over the dough, and lay the tomato slices over the cheese.
Finally, drizzle the pizza with 1 to 2 tablespoons more of olive oil.
Slide the pizza back toward the hot coals, but not directly over them.
Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning.
The pizza is done when the top is bubbly and the cheese melted, about 6 to 8 min.
Serve at once, topped with the basil leaves and additional olive oil, if desired.