The original pizza was created by an Italian baker from Naples in honor of Queen Margherita. The red, white and green ingredients were his homage to the Italian flag. The beauty of a Margherita is in the simplicity of its fresh ingredients. When you get down to it, it is basically uncooked crushed tomatoes, creamy mozzarella cheese, and fragrant fresh basil. 

Serves 2 to 4

1/4 cup uncooked grits or polenta, for rolling the dough

1 ball prepared pizza dough, at room temperature

2 tablespoons olive oil

1 cup Crushed Tomato Sauce 

1 large clove garlic, minced 

8 ounces fresh mozzarella cheese, cut into 1/4-inch-thick slices (or 1 cup grated if fresh is unavailable)

10 fresh basil leaves 

Kosher salt and freshly ground black pepper to taste

Gas grill: Preheat all the burners on high with the lid down.

Charcoal grill: Build fire.

Sprinkle your work surface with the grits or polenta. Place the dough in the middle and gently roll or stretch it out into a 12-inch rectangle or circle about 1/4 inch thick. Brush both sides with the oil. Then:

Gas grill: Dial down all the burners to medium. Pick up the dough by the two corners closest to you. In one motion, lay it down flat--directly over the heat source—on the cooking grate from back to front. Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling until the bottom is well marked and evenly browned.

Charcoal grill: Move all of the gray-ashed briquettes to one side. Pick up the dough by the two corners closest to you. In one motion, lay it down flat—directly over the side without briquettes—on the grate from back to front. Close the lid and grill for 4 minutes (no peeking!), then check the crust, rotate it if necessary, and continue grilling until the bottom is well marked and evenly browned.      

Use tongs to transfer the crust from the grill to a peel or rimless baking sheet and close the lid. Flip to reveal the grilled side. Spread the entire surface with the sauce, sprinkle with the garlic, and top with the cheese. Then:

Gas grill: Switch to indirect heat by turning off the center burner(s).

Charcoal grill: No change.

Set the pizza back on the grate over the unlit section and grill, with the lid down, until the bottom is well browned and the cheese melted, 7 to 10 minutes.  

Remove from the grill, garnish with the basil, and season with salt and pepper. Slice and serve immediately.

ALL RECIPES ©ELIZABETH KARMEL AND BOB BLUMER 2020