Summer Fresh Recipe Series: Grilled Margherita Pizza

This pizza packs a double whammy.  1) Fresh and perfectly spiced homemade pizza sauce using summer ripe tomatoes, and 2) it's grilled outdoors and comes out close to a stone oven baked crust!  This is summer cooking!

Grilled Margherita Pizza

Today we are making Classic Margherita Pizza out on the grill!  This is a great summer treat when you use a homemade tomato sauce using ripe summer tomatoes and flavor-popping herbs.  Cooking the pizza on pizza stones like these, give you that stone-oven pizza taste.  Take a little help by using a store bought pizza dough.  It will come out delicious and the simple toppings are just the right touch.

The homemade sauce can be made ahead and stored in the refrigerator several days.  Fresh, ripe summer tomatoes make this sauce really special, taking the pizza up another level.  The sauce is simple to make, one you'll want to make over and over.  Enjoy!

What Ingredients do I need?

• pizza dough - store bought or homemade
• fresh basil leaves
• fresh mozzarella
• Roma tomatoes
• onion
• garlic
• dried basil, thyme, and oregano
• tomato paste

Substitutions and Variations

• Use homemade pizza dough
• Use a jarred pizza sauce instead
• Create different pizzas by using a variety of toppings

Kitchen Tips and Notes

• Blanch the tomatoes to easily remove the skins

• The pizza sauce can be made ahead a few days and stored in the refrigerator

• Allow the pizza dough to sit out at room temperature about 2 hours so the dough rolls out easier

• Top with fresh torn basil leaves after the pizza is cooked to avoid the basil from browning.

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• Lemon Rosemary 20 Minute Marinade

• Chicken and Mango Salad with Mint and Bacon Vinaigrette

• Salsa Verde

• Mediterranean Style Lentil Salad

• Spinach and Watermelon Salad with Feta and Walnuts

• Thai Chicken Skewers with Grilled Pineapple

Grilled Margherita Pizza

1/2 to 1 cup homemade pizza sauce (recipe below)
Fresh mozzarella - torn or sliced into pieces
cornmeal

Allow pizza dough to sit out at room temperature for 2 hours.  Take a piece or parchment paper and roll out the dough.  We cut our into 3rd making three small personal pizzas.  Place a sprinkling of cornmeal on a pizza peel or the back of a sheet pan and place the pizza dough on it.  Place the pizza sauce on the pizza and top with slices of mozzarella.

Heat grill to 450 degrees with the pizza stones already on the grill.  After about 10 minutes slide the pizzas on to the pizza stones.  Cover with grill lid and allow to cook about 10 minutes.  Pizza dough should be cooked and browned on the edges and bottom.  Remove from the stones to a cutting board.  Sprinkle with torn basil leaves.  Cut into slices and serve.




Fresh Tomato Pizza Sauce

2.5 pounds cored fresh whole tomatoes  
1 1/2 tablespoons extra-virgin olive oil
1 medium onions, chopped
2 cloves garlic, minced
3/4 teaspoon dried basil 
3/4 teaspoon dried thyme 
3/4 teaspoon dried oregano 
salt and freshly ground pepper
1 tablespoons tomato paste

1 store bought pizza dough

Bring a large pot of water to a boil. Make a small X in the bottom of each tomato and plunge into the boiling water until the skins are slightly loosened, 30 seconds to 1 minute. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X.

Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring, until beginning to brown.  Add garlic and cook, stirring, for 1 minute. Add the tomatoes (and any juice), basil, thyme, oregano, salt and pepper Bring to a boil. Reduce heat to maintain a simmer and cook until slightly thickened.

Transfer the sauce to a blender, add tomato paste and blend until smooth. (Use caution when pureeing hot liquids.)

Summer Fresh Recipe Series: Lemon Rosemary 20 Minute Marinade

Everyone needs a good go to marinade.  One that's bright and herby and super quick.  This Lemon Rosemary Marinade is all that an more.   It's a 3 ingredient, no fuss, 20 minute counter-top marinade that you will be using over and over!

Grilled Chicken using the Marinade

Lemon Rosemary 20 Minute Marinade

3 Ingredients is all it takes to whip up a fantastic lemon and herb marinade that packs a huge flavor punch.  This is a quick marinade, only 20 minutes, on the counter.  No refrigerator, no advanced prep needed.  Just marinade your meat while you prepare the rest of your meal.  The result is meat that is succulent and tender and has a major lemon burst and a slight herb flavor.  Perfect for veggies as well.

This will be your new go to marinade all summer long, so make use of the lemons that are available to you right now, and make sure to use fresh ones.  Enjoy!

What Ingredients do I need?

• Lemons
• Olive Oil
• Dried Rosemary
• salt & pepper

Grilled Chicken using the Marinade

Substitutions and Variations

• Use fresh herbs if you choose:  thyme, cilantro, oregano
• Other dried herbs will work well: basil, thyme, Italian seasoning
• Use on any meat
• Works great for grilled vegetables

Kitchen Tips and Notes

• I add the marinade ingredients straight into a ziploc bag or a tray with sides so I have less dishes to wash!

• Toss your meat in the marinade so both sides have marinade on them.

• Leave on the counter for 20 minutes, then cook.

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• Chicken and Mango Salad with Mint and Bacon Vinaigrette

• Salsa Verde

• Mediterranean Style Lentil Salad

• Spinach and Watermelon Salad with Feta and Walnuts

• Thai Chicken Skewers with Grilled Pineapple

Lemon Rosemary 20 Minute Marinade

2 small lemons cut in half and juiced
1 Tablespoon dried Rosemary

1/3 cup olive oil

salt & ground black pepper to taste

In a measuring cup add all ingredients and whisk to combine.  Add to chicken, fish, pork, beef, or vegetables in a sealed plastic bag or a large rimmed bowl or tray to marinate.  Allow to sit on the counter in the marinade for 20 minutes.  This works well when allowing your meat to come to room temperature.  Throw away any excess marinade.

Summer Fresh Recipe Series: Salsa Verde

Everyone needs a great versatile sauce in their repertoire.  Salsa Verde is a wonderful Italian green sauce filled with vibrant herbs that provides a lot of flavor to both meat and vegetables.  This is a must have recipe!

Salsa Verde

Salsa Verde literally means "green sauce".  Many Latin countries have a version of this but today we are focusing on the Italian version.  This herby, savory sauce with an olive oil base, is used as a fresh and tangy condiment most often served with meats or seafood.  Chopped parsley is the backbone of this sauce and is married with garlic, capers, vinegar, and a little bit of crushed red pepper flakes for some zip.  All of this is combined with olive oil to create a rich and tangy sauce that is concentrated with flavor.

Perfect to use on meats and vegetables.  We grilled some chicken and salmon and used the sauce on both.  This is definitely a recipe you will use time and time again.  Enjoy!

 

What you need for Salsa Verde

• parsley
• garlic
• salt
• red pepper flakes
• capers
• olive oil
• red wine vinegar

Substitutions and Variations

• For less heat omit the red pepper flakes
• Use red or white wine vinegar and adjust the measurements to your taste

• Use less parsley and add in additional herbs such as basil or mint

Kitchen Tips and Notes

• Use a blender or food processor to make this sauce
• Adding in a tablespoon of mustard will help to emulsify it if you don't like the oil consistency.

• This sauce will perk up any plainly prepared meat or seafood.
• Give a tangy boost to vegetables. Dollop this on cut tomatoes for a fresh summer salad.

• The better the olive oil the better the sauce!

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Salsa Verde

serving:  1/2 cup

1 1/2 cups tightly packed flat leaf Italian parsley

1 garlic clove

1/8 - 1/4 teaspoon crushed red pepper flakes

1 tablespoon capers

1/2 cup extra virgin olive oil

2 Tablespoons red wine vinegar

1/2 teaspoon kosher salt

Place the parsley, garlic, salt, red pepper flakes, and capers in a food processor.  Pulse several times to chop the ingredients.  With the motor running slowly pour in the oil.  Pulse in the vinegar.  Taste and adjust any seasonings.  Serve over meat, seafood, or vegetables.