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The Original Pizza Margherita

Contributed by: Chris WebAdmin. of

Charcoal: Direct - Gas: Direct/Indirect - Medium Heat


  • 1/4 cup cornmeal or all-purpose flour, for rolling dough
  • 1 4" ball of prepared dough, at room temperature
  • 2 tablespoons olive oil
  • 1/2 cup tomato sauce or "Fresh-Cut" Italian-style canned tomatoes
  • 1/4 cup parmesan cheese, grated
  • 1/4 cup mozzarella cheese, grated
  • 12 whole basil leaves, plus 1 sprig for garnish, cleaned and dried
  • Sea salt and freshly ground pepper to taste


Lightly sprinkle work surface with cornmeal or flour. Place dough directly in the middle or the work surface. Roll out gently into either a 12" rectangle or circle, 1/4" thick. Brush both sides with olive oil and set aside until ready to grill.

Pick up dough by 2 edges and gently place in centre of cooking grate, directly over the heat for 2- 4 minutes, until the bottom of the crust is well marked and browned. Remove from the grill and spread tomato sauce or fresh-cut tomatoes on the cooked side of the crust. Top with Parmesan and mozzarella cheese. If using a gas grill, switch to indirect heat. Return pizza to the centre of the cooking grate and cook with the lid closed until bottom is well browned, toppings are warm and cheese is bubbly, about 5-10 minutes.

Remove from grill, sprinkle with basil leaves, garnish with basil sprig and season with salt and pepper to taste. Serve immediately.

Serving Size: Yields 1-12" pizza

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