Recipes: Margherita Pizza

7 ounces pizza dough
2 teaspoons olive oil
1 pinch kosher salt
Black ground pepper
1 teaspoon basil pesto
2 fluid ounces pizza sauce
1 ounce shredded mozzarella
1 ounce grated Parmesan
6 each thin sliced Chef Jeff Roma Plum tomatoes
1 tablespoon julienned fresh basil leaves
1 tablespoon julienned green onion (hay cut), 2 to 3 inches in length

Brush pizza dough with olive oil and dust with salt and pepper. Place on a medium indirect grill, covered, for approximately 3 minutes. Flip dough and grill in the same manner for 1 minute.

Remove dough from the grill, brush with the pesto, then the pizza sauce, stopping a 1/2- inch before the edge of the crust. Spread 1/2 of the mozzarella and Parmesan on the sauced surface. Lay out sliced tomato. Dust with basil. Top with remaining mozzarella and the parmesan. Bake on grill over indirect heat for approximately 4 minutes.

Remove from the grill and sprinkle with green onions. Slice into 8 pieces.

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 8 minutes
Yield: 2 to 3 servings

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