Friday, August 24, 2012

Eat Like a Mechanic!

Margarita Pizza on the Grill

  • 1 pound fresh pizza dough
  • 6 ounces fresh mozzarella cheese, thinly sliced
  • 4  plum tomatoes, sliced
  • .25 teaspoons salt
  • .25 teaspoons coarsely ground black pepper
  • .5 cups sliced fresh basil leaves
  • 1 tablespoons extra virgin olive oil
  • Prepare outdoor grill for covered, direct grilling on medium-low.
  • Cut dough into 4 equal pieces. On one end of oiled cookie sheet, with fingertips, spread and flatten 1 piece of dough to about 1/8-inch thickness. (Edge does not need to be even.) On same cookie sheet, repeat with another piece of dough. Repeat with a second oiled cookie sheet and remaining dough.
  • Place all 4 pieces of dough, oiled side down, on hot grill grate. Cook 2 to 3 minutes or until grill marks appear on underside (dough will stiffen and puff).
  • With tongs, turn crusts over. Working quickly, arrange one-fourth of mozzarella, one-fourth of tomatoes, salt, and pepper on each crust. Cover grill and cook pizzas 3 to 4 minutes longer or until undersides are evenly browned and cooked through.
  • Transfer to cutting board; sprinkle tops of pizzas with basil, and drizzle with extra virgin olive oil. Cut into wedges. Makes 4 servings.
  • From

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