Updated: Feb 29
I am always intimidated by making my own Margherita. This is a very simple pizza yet it is so easy to screw things up. It only has 4 elements: pizza dough, tomato sauce, cheese and greens; the red, white and green symbolize the Italian flag in case you don't know. I guess after seeing how George Germon craft his own Margherita, I finally took up the courage and craft mine.
As you can see, I had stolen multiple elements from pizza greats; a bit of George Germon's, a bit of Dom DeMarco's and a bit of Joe Beddia's. I had also learned a neat trick from another pizza legend, Chef Anthony Mangieri from Una Pizza Napoletana, which is season the pizza right after it is baked in the oven. By doing so, it really amplifies the whole pizza up a notch, rather than just season together with the tomato sauce.
I love to keep my pizza simple so that I can pay attention to every single detail. You can say that I am a bit OCD or obsessed, especially when it comes to pizza. I literally hated when people over-load their pizzas with fancy toppings. With many toppings will lead to a drop in quality. Agree? Enuff ranting. I hope you will enjoy making this pizza as much as I do.
(Make 2 grilled pizzas)
Olive Oil, 1/4 Cup
Garlic Thinly Sliced, 3 Cloves
Green Chili Padi Deseeded Thinly Sliced, 2 (Or More If You Are Awesome)
Crushed Tomatoes Canned Preferably Organic And Fire-Roasted, 14oz
Grilled Pizza Dough, 2 Dough Balls
Sesame Oil, For Brushing
Low Moisture Mozzarella Freshly Shredded, A Handful
Fresh Mozzarella, A Few Pinches
Parmigiano Reggiano Freshly Grated, A Few Sprinkles
Fresh Basil, A Handful
Fresh Parsley, A Handful
Green Onion White And Green Parts, A Handful
Fleur de Sel, Pinch
Black Pepper, Pinch
White Pepper, Pinch
Cast Iron Skillet / Pan
Griddle / Grill Oven
Please visit my "My Grilled Pizza Journey and Beyond" page for more information.
Please visit my "Grilled Pizza Dough" page for the recipe.
Prepare the tomato sauce.
In a skillet over low heat, add olive oil.
Add in garlic and chilies.
Allow the chilies and garlic to simmer in the oil for about 15 mins.
*The heat has to be on super low, or the garlic will burn very fast.*
As soon as the garlic starts to brown along the edges, remove from heat and transfer into a large bowl.
Add in the tomatoes.
Mix to combine well. Mix, mix, mix.
Set aside until ready to use.
*The sauce can keep in the fridge for up to 5 days.*
Prepare the pizza.
Once you have rolled out your pizza dough, brush the dough with sesame oil using a pastry brush.
*Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust to puff up.*
In a griddle over medium heat, gently place in the dough oiled side down.
Carefully and gently, using your hands to press down the dough to make sure the whole dough sits fully on the griddle.
Brush the top with more sesame oil.
Grill until almost charred.
Flip the dough.
Immediately turn the heat down to medium-low.
Place a few dollops of the tomato sauce onto the pizza.
Add the low-moisture mozzarella onto the tomatoes.
Pinch the fresh mozzarella and place onto the uncovered spaces of the pizza.
Lastly, sprinkle the Parmigiano over the top.
Immediately cover the griddle to generate steam so that the cheese will melt.
As soon as the cheese melts and bottom is charred, remove the cover.
Remove the pizza from heat and transfer onto a serving plate.
Immediately, using a pair of scissors, cut the fresh basil, parsley and green onion over the top.
Season with fleur de sel and pepper.
Repeat the steps for the remaining pizza.