Margherita Pizza Recipe
Delicious, and hot off the grill Margherita Pizza
Yield: 4 flatbread pizzas
Materials
- 4 Naan Flatbreads
Sauce
- 1 15 oz. can of tomato sauce
- 1 6 oz. can of tomato paste
- 1 tsp. of sweet dry basil
- ½ tsp. of garlic salt
- ¼ tsp. of onion powder
- ¼ tsp. of sugar
Toppings:
- 2 Whole Garlic Bulbs
- Olive Oil
- Salt
- Mozzarella Cheese - Sliced or Shredded
- Tomatoes sliced
- Fresh Basil sliced or whole
- Freshly Ground Pepper
Instructions
- Prepare your garlic in advance - allow at least 15 minutes for the garlic to cook
- Heat the oven to 425 degrees
- Cut the top of the garlic bulb off
- Place each bulb in a piece of aluminum foil, and pull it up and around the garlic
- Pour olive oil over the open pieces of garlic, and sprinkle salt over it
- Wrap the bulbs completely in the foil, and bake for about 15 min., or until garlic is soft
- If you are making the sauce, then mix all of the ingredients together in a medium-sized bowl
- Spread sauce on Naan bread - make it as thick or as thin as you prefer
- Add cheese slices, and then tomato slices
- Squeeze the garlic out of the bulbs, and sprinkle the roasted garlic on pizzas
- Grill over low/medium heat for about 12-15 minutes
- When the cheese has melted, and the sauce has warmed through the pizzas are ready to pull off of the grill
- Add basil and ground pepper
Notes
Grilling Tips:
- If the crust is darkening too quickly, you can place aluminum foil under the bread - you can also use a baking sheet or pizza stone as a barrier between the flame and crust
- Another trick is to turn every other burner off so the flame is not directly under the whole pizza and move the pizzas around every five minutes to ensure the crust cooks evenly
- Bake on a baking sheet at 400 degrees for 10-12 minutes - or until cheese is melted and crust is golden brown
Nutrition
Serving: 8g