Recipe: Grilled Pizza Margarita

Sean Conway of Cultivating Life offers a recipe for Grilled Pizza Margarita.

What’s for Dinner?

Grilled Pizza Margarita

The BBQ grill is not just for burgers and hotdogs!

– Sean Conway, host of Cultivating Life, the hit TV show which shows us that reconnecting to the land is as easy as stepping out our back door!

Longtime neighbor and friend Gian Russo, a recent culinary school graduate, did an episode for my show, Cultivating Life, on how to prepare grilled pizza. It’s amazingly easy and so delicious. It’s also the perfect recipe to do with kids (or even cooking-challenged pals). Kids can be involved in every step, from kneading the dough to assembling the pizzas. A great summer dinner!

Serves 6

Grilled Pizza Margarita Simple Tomato Sauce:

2 tablespoons extra virgin olive oil
2 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
One 28-ounce can whole San Marzano tomatoes, cut up with their juice
1/2 teaspoon dried thyme
3 fresh basil leaves
Coarse salt and freshly ground black pepper

1. In a medium saucepan over medium-high heat, add olive oil, garlic and red pepper flakes; heat until fragrant, 1-2 minutes, taking care not to burn garlic.

2. Add tomatoes along with thyme and basil, season with salt and pepper. Bring to a simmer, reduce heat to low and simmer for 20 minutes. Puree mixture with an immersion blender until smooth.

Enjoying Grilled Pizza Margarita


3-1/2 cups all-purpose flour, plus more for kneading
1 package of active dry yeast
1 teaspoon sugar
1 cup warm water
2 tablespoons plus 1 teaspoon extra virgin olive oil
1/4 cup dry white wine, at room temperature
1 tablespoon salt

1. Combine yeast, sugar, and water in a large bowl and mix well. Let stand for 5 to 10 minutes until yeast begins to foam; add 2 tablespoons olive oil, wine and salt; stir to combine.

2. Put flour in a large bowl, make a well in the center and add yeast mixture. Using a wooden spoon, incorporate flour into wet ingredients. Once mixture is too stiff to stir, use hands to continue mixing in bowl until dough comes together and pulls away from side of bowl.

3. Turn dough out onto a surface lightly dusted with flour and knead gently, adding more flour as necessary, for 5 minutes, until dough is smooth, elastic, and only slightly sticky. Form dough into a ball.

4. Lightly oil a large clean bowl with remaining olive oil, add dough, and turn to coat. Cover with plastic wrap or a kitchen towel, set in a warm part of the kitchen, and let rise until doubled in size, about 1 hour. Punch dough before using. Set aside.

For the Pizza:

All-purpose flour, for dusting board
8 ounces grated mozzarella cheese
Basil leaves, roughly torn
Coarse salt and freshly ground black pepper

1. Heat grill to high heat. Divide dough into 4 portions. On a floured work surface, press a portion of dough into a flat round disc. Using your hands, gently pull and stretch the dough until it is a disk about ¼-inch thick. Carefully set dough onto the hot grill and cook, without turning, until dough is set and begins to brown, about 3-4 minutes. Use tongs to pull dough onto the back of a sheet pan and flip it over, grilled-side up.

2. Spread a thin layer of sauce over crust, followed by about 2 ounces of cheese and other toppings, as desired. Use tongs to slide crust back onto grill from baking sheet and cook until cheese is melted and bottom of crust is cooked through and slightly crisp. Remove from grill, sprinkle with salt and pepper, top with basil if desired, and let stand several minutes before cutting. Repeat with remaining dough.

Watch Sean’s fab program, Cultivating Life, on WGN America. For schedule check or WGN America.

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