Craig Priebe’s Margheritan Grilled Pizza

Of all the grilled pizza recipes I’ve tried, The Margheritan has easily become a mainstay for me. Simple, without a lot of different toppings, the combination of flavors really stand out.

This is a grilled pizza that comes together quickly with excellent results.

The Margheritan

Traditional tomato, basil, and cheese

Today’s modern pizza of tomato sauce and cheese can be traced back to an Italian pizzario, Raffaele Esposito of Naples, owner of a tavern called Pizzeria di Pietro e Basta Cosi. In 1889, he created a pizza for the visiting Italian King Umberto I and Queen Margherita. He used tomatoes, basil, and mozzarella cheese to represent the Italian flag’s colors of red, green, and white. The queen asked Raffaele what the dish was called and the smart chef replied, “The Margherita, after you, my Queen.”

This recipe calls for two types of mozzarella: One is sold shredded in plastic pouches, available in any supermarket; the other is fresh, a soft, white ball that melts into milky pillows. I usually buy an 8-ounce (225g) ball called fior de latte, or “flowers of milk.” Fresh mozzarella has a shelf life of about two weeks.


1 grilled pizza crust

1 tablespoon Herbed Grill Oil or extra virgin olive oil

1 tablespoon grated Parmesan

1 cup shredded mozzarella

½ cup Chunky Tomato Basil Sauce

1 ball (8 ounces/ 225g) fresh mozzarella


2 tablespoons basil leaves

Variations: Add pepperoni for a stellar spicy pizza.

Brush the grilled side of the pizza crust with the Herbed Grill Oil. Dust with the Parmesan and sprinkle with the mozzarella. Drop spoonfuls of the Chunky Tomato Basil Sauce onto the pizza. Tear the fresh mozzarella into chunks and distribute across the pizza, filling in the holes between the sauce.

Just…Grill . Garnish with the basil leaves before serving.

via Craig Priebe – Margheritan.

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