Food & Wine USA_The Italian Table 2019

Summer
Margherita Pizzas

TOTAL 1 HR; MAKES TWO
12-INCH PIZZAS

The tomatoes go on after the
pizza cooks with mozzarella,
so you get both oozy cheese
and fresh, sun-ripened flavor.

1 Tbsp. extra-virgin olive
oil, plus more for
brushing

2 large tomatoes, sliced

1 small garlic clove,
minced

Kosher salt and pepper

Pizza Dough (p. 23)

1 1 / 2 lbs. fresh mozzarella,
torn

Torn basil, for garnish

1. Light a grill and oil the
   grate. Spread tomato slices
   on a platter and top with
   1 tablespoon olive oil and
   garlic. Season generously
   with salt and pepper.


2. On a lightly oiled large
   baking sheet, stretch 1 ball of
   pizza dough to a 12-inch oval
   or round and brush with olive

oil. Grill dough over moderate

heat until lightly charred on

the bottom, 2 to 3 minutes.

Flip crust and scatter half

of mozzarella on top. Close

grill and cook until cheese is

melted and the crust is firm,

3 to 5 minutes. Transfer to a

large board and top with half

of the tomatoes. Sprinkle

with salt and pepper. Garnish

with the torn basil.

3. Repeat with remaining
   dough, mozzarella, tomatoes,
   seasoning, and basil. Cut the
   pizzas into slices and serve.
   —DANIELE UDITI
   WINE Juicy Australian
   Grenache: 2015 Sucette.