Everyone loves pizza, so making this perfect Margherita pizza recipe is a sure way to ensure everyone at the table is happy, young and old alike.
By the way, let your creativity run wild! You can give your pizza any shape you want (a circle, a heart, etc.) and you can even stuff the crust with cheese or butter to make it even more “wild” and unique!
Here's how to prepare it:
Required tools:
Ingredients :
4 Italian tomatoes
California BBQ Quebec dry marinade , to taste
Flour, for baking
1 pizza dough
1 ball of mozzarella
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Argentina BBQ Quebec dry marinade , to taste
Basil leaves, to taste
Preparation :
Preheat BBQ to 400°F.
Using a knife, remove the center of the tomatoes to form a hollow in each one, then fill them with California dry marinade.
Place the tomatoes on the vegetable rack and cook them over indirect heat on the BBQ grill.
When the tomatoes are ready, remove them from the BBQ, place them in a bowl and mash them with a fork to turn them into a puree*.
Place the All-in-1 on the BBQ, place the pizza stone on the grill, then increase the BBQ temperature to around 900°F.
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Sprinkle flour on the work surface to prevent the dough from sticking to it, then work the pizza dough into the desired shape (you can use a rolling pin to achieve this, but I suggest shaping the dough with your hands to make it more "fluffy"). Make a few incisions in the dough so that it doesn't create too many bubbles when it bakes.
Sprinkle a little flour on the pizza spatula, put the pizza dough on it and place the dough on the pizza stone. Let the dough cook for about 5 minutes, until the bottom is cooked through.
Meanwhile, drain the mozzarella ball and slice it into rounds.
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When the pizza dough is ready, remove it from the BBQ with the pizza spatula and turn it over to the other side. Spread the tomato puree over the dough, place the mozzarella slices on top and sprinkle with the Argentina dry rub. (Turning the pizza dough before adding the ingredients allows the dough to "solidify" and retain the water from the tomatoes instead of it just soaking into the dough and making it "mushy".)
Add a little flour again to the pizza spatula to help the dough slide, put the pizza back on it, then place it back on the pizza stone and let it cook for about ten minutes, making sure to rotate it (horizontally and not vertically ;)) 180°, then another 90° during cooking so that it cooks evenly.
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When the pizza is ready and the cheese has melted, remove it from the BBQ and sprinkle with basil leaves to give it even more flavor.
Let the pizza rest for a bit, then slice it into wedges using the pizza cutter.
Serve and enjoy!
* If you wish, you can also remove the skin on each tomato before crushing them.
Happy BBQ!
