This simple and delicious pizza margherita is courtesy of chef Mario Batali and can be found in his cookbook, "Italian Grill."
- Mario Batali's Pizza Dough
- All-purpose flour, for rolling
- 1 cup prepared tomato sauce
- 8 ounces fresh mozzarella, thinly sliced
- 1/4 cup extra-virgin olive oil
- 24 fresh basil leaves, torn
- Coarse sea salt
Preheat a grill or grill pan.
Divide dough into 4 equal pieces and shape each into a ball. Loosely cover with a kitchen towel or plastic wrap; let stand 15 minutes.
Using a lightly floured rolling pin or your hands, stretch each ball into a 9- to 10-inch round.
Place one round of dough directly on grill and cook until bottom is lightly browned and dry, about 2 minutes. Using tongs, gently turn dough and cook for 30 seconds more. Transfer to baking sheet, browned side down, and set aside. Repeat process with remaining dough.
Divide sauce evenly between pizzas spreading to within 1/2 inch of the edges of the dough. Top with cheese.
Working with 1 or 2 pizzas at a time, place on grill and cook until cheese is melted and bottom is golden brown and crisp, about 2 minutes. Repeat process with remaining pizzas. Transfer pizzas to a cutting board and drizzle with olive oil. Scatter basil leaves over each pizza and sprinkle with salt. Cut using a pizza wheel and serve immediately.