Grilling

Grilled Margherita Pizza

Lodge Cast iron / October 25, 2016

Marinara sauce, Alpine cheddar cheese, and chopped fresh basil combine beautifully to make a light and delicious pizza cooked on the grill. 

Margarita Pizza cooked in a cast iron skillet on the grill.

Prep Time

10 minutes

Cook Time

50 minutes

Servings

2

Ingredients

  • 1 10-ounce ball of pizza dough, risen at room temperature*
  • flour for dusting
  • semolina or cornmeal for dusting
  • 1/3 cup marinara sauce
  • 3 ounces shredded Cabot Alpine cheddar
  • 4 teaspoons chopped fresh basil
 

Margarita Pizza cooked in a cast iron skillet on the grill.

Preparation

  1. Preheat Big Green Egg or other grill for direct high heat grilling with grill. Temperature sensor in lid should read 500 degrees F.
  2. Place dough on a lightly floured surface. Gently spread dough out with fingertips and sides of your hands, keeping as much air in the outer/crust edge as possible. Stretch dough into a 10-inch circle. {Alternatively roll out with a rolling pin.}
  3. Sprinkle semolina lightly in the bottom of a 12-inch Lodge cast iron skillet. Lay pizza dough out in the prepared skillet. Spread marinara over the pizza dough, leaving a border for the crust. Sprinkle with Alpine cheddar.
  4. Place the skillet on the EGG and close the dome. Let pizza cook, opening it and rotating the skillet clockwise until the pizza is puffed, the bottom is crisp and browned, the crust is starting to brown and the cheese is melted. Remove the entire skillet from the EGG with potholders. Slide pizza onto cutting board with a spatula. Sprinkle with basil. Cut and serve.
 
Kitchen Note: To let dough rise, portion 10-ounce ball of dough. Round with two hands by pressing into the work surface and spinning the dough in place. This will tighten the surface of the dough. Place on a surface dusted with flour and cover with plastic wrap that has been coated with cooking spray. Let rise 40 to 90 minutes before stretching out in step 2. 
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Grilled Margherita Pizza

By Lodge Cast iron

Prep Time: 10 minutes

Cook Time: 50 minutes

Servings: 2

Ingredients

  • 1 10-ounce ball of pizza dough, risen at room temperature*
  • flour for dusting
  • semolina or cornmeal for dusting
  • 1/3 cup marinara sauce
  • 3 ounces shredded Cabot Alpine cheddar
  • 4 teaspoons chopped fresh basil
 

Grilled Margherita Pizza

Preparation

  1. Preheat Big Green Egg or other grill for direct high heat grilling with grill. Temperature sensor in lid should read 500 degrees F.
  2. Place dough on a lightly floured surface. Gently spread dough out with fingertips and sides of your hands, keeping as much air in the outer/crust edge as possible. Stretch dough into a 10-inch circle. {Alternatively roll out with a rolling pin.}
  3. Sprinkle semolina lightly in the bottom of a 12-inch Lodge cast iron skillet. Lay pizza dough out in the prepared skillet. Spread marinara over the pizza dough, leaving a border for the crust. Sprinkle with Alpine cheddar.
  4. Place the skillet on the EGG and close the dome. Let pizza cook, opening it and rotating the skillet clockwise until the pizza is puffed, the bottom is crisp and browned, the crust is starting to brown and the cheese is melted. Remove the entire skillet from the EGG with potholders. Slide pizza onto cutting board with a spatula. Sprinkle with basil. Cut and serve.
 
Kitchen Note: To let dough rise, portion 10-ounce ball of dough. Round with two hands by pressing into the work surface and spinning the dough in place. This will tighten the surface of the dough. Place on a surface dusted with flour and cover with plastic wrap that has been coated with cooking spray. Let rise 40 to 90 minutes before stretching out in step 2. 

Recipe by Lodge Cast iron for Lodge Cast Iron at http://www.lodgemfg.com/recipe/grilled-margarita-pizza