Thrill of the Grill: Grilled Margherita Pizza and Balsamic Romaine

Welcome to the first installment of Thrill of the Grill!

Today’s recipe is one of our favorite summer meals. We love grabbing a couple tomatoes and a few sprigs of basil from our garden and having a simple grilled Margherita pizza. Throw in some balsamic grilled romaine and it’s the perfect Meatless Monday meal!

Fire Grilled Margherita Pizza and Romaine from Little House. Big Heart.

Grilled Margherita Pizza and Balsamic Grilled Romaine

prep: 10 minutes
cooking: 10minutes

Ingredients:
For the pizzas:
1 box Jiffy pizza crust mix
1/2 c. olive oil
1 clove garlic, finely  minced
1 Tbsp fresh rosemary, finely chopped
1 tsp. salt
1/4 tsp. pepper
2 small tomatoes, washed and sliced about 1/4″ thick
1 ball mozzarella, sliced 1/4″ thick
10 basil leaves, washed
For the romaine:
1 head of romaine, halved
balsamic vinegar, for drizzling
salt & pepper
Prep:
1. Preheat your grill and clean the grates.
2. Prepare the boxed crust mix according to package directions. You could make homemade pizza crust here, but for time and convenience’s sake we usually go with the Jiffy. After the dough has risen, divide it into two halves. With a dusting of flour on your countertop, roll your crusts out. Don’t worry if they’re perfectly round; ours usually come out looking something like pizza amoebas. Make sure you keep rotating the crust and adding more flour as your roll to prevent it from sticking.  When the crust is about 1/8″ thick, lightly flour the top and fold it in half twice and move it to a cookie sheet or cutting board for transport outside.
Roll Pizza Dough
3. If you haven’t already, slice your tomatoes and mozzarella. You can use shredded mozzarella for this, but I think the ball mozzarella make a big difference in flavor. Go ahead and halve your head of romaine and remove any of the outside leaves that don’t look great.
4. In a small dish, combine the garlic, olive oil, rosemary, salt, and pepper. This is one of my favorite concoctions. We use it for everything from grilling to dipping bread to topping salads. It’s wonderful!
5. Head outside with all of the ingredients, a pastry brush, tongs, and an nice cold beverage.
mis en place
6. Gently place the crusts directly on the grill grates. This is sometimes easier said than done with a hot grill so have someone there to help you maneuver the crusts!
Grilled Crusts
7.While your crusts are cooking, brush the romaine halves with the olive oil mix. Be careful not to add too much oil or they’ll cause the grill to flame up when you add them.
Grilled Romaine
8. When the crusts start to bubble and just turn brown around the edges, go ahead and give them a flip.
Bubbily Crust
9. As soon as you flip, brush on a light coating of the olive oil mixture. If you prefer, you could also go with a tomato sauce here.
Olive Oil Crusts
10. Now for the fun bit (you’ll notice Kevin get to do it): the toppings! There’s no rhyme or reason to how you add your toppings – just get them on there as quickly as you can. Once they’re on turn the grill down to low.  and close the lid for about two minutes.
Add toppings
11 . After two minutes your pizza and grilled salads should be ready to come off. We usually use tongs to slide the pizzas off the grill and directly onto a waiting cutting board.
11. Add the basil to your pizza and drizzle the warm romaine with balsamic. Enjoy!
Fire Grilled Margherita Pizza
These are really fun to do for a group of people because everyone can help make their own dinner and the clean-up is a breeze!

And last but certainly not least, we have a giveaway winner to announce! Congratulations to Christine for winning the Weber Skewer set! Email me your address, Christine!

Give Away!

Have you ever made grilled pizza? What’s your favorite toppings? Have you tried grilled romaine before?

13 comments

Leave a Reply