E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Grilled Margherita Pizza Recipe 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. Level Intermediate Prep Time 10 minutes Cook Time 50 minutes Serves 2 Cook it With Our 12 Inch Cast Iron Skillet Ingredients 1, 10-ounce ball of pizza dough, risen at room temperature Flour for dusting Semolina or cornmeal for dusting ⅓ cup marinara sauce 3 ounces shredded Cabot Alpine cheddar 4 teaspoons chopped fresh basil Directions Preheat Big Green Egg (or other grill) for direct, high-heat grilling. Temperature sensor in lid should read 500 degrees Fahrenheit. 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 (or roll out with a rolling pin) into a 10-inch circle. Sprinkle semolina lightly in the bottom of a 12 Inch 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. Place the skillet on the Big Green 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 Big Green 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 40-90 minutes before stretching out in step 2. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Red Velvet Cake View recipe Chimichurri Steak and Eggs View recipe Iron Skillet Roasted Mussels View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Grilled Margherita Pizza Recipe 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. Level Intermediate Prep Time 10 minutes Cook Time 50 minutes Serves 2 Cook it With Our 12 Inch Cast Iron Skillet Ingredients 1, 10-ounce ball of pizza dough, risen at room temperature Flour for dusting Semolina or cornmeal for dusting ⅓ cup marinara sauce 3 ounces shredded Cabot Alpine cheddar 4 teaspoons chopped fresh basil Directions Preheat Big Green Egg (or other grill) for direct, high-heat grilling. Temperature sensor in lid should read 500 degrees Fahrenheit. 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 (or roll out with a rolling pin) into a 10-inch circle. Sprinkle semolina lightly in the bottom of a 12 Inch 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. Place the skillet on the Big Green 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 Big Green 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 40-90 minutes before stretching out in step 2. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Red Velvet Cake View recipe Chimichurri Steak and Eggs View recipe Iron Skillet Roasted Mussels View recipe