Char-Grilled Margherita Pizza with Crispy Crust

1. 1

   Preheat an outdoor grill to high heat and lightly oil the grate.

2. 2

   Place the pizza dough in a bowl to rise until it is 2 to 3 times its original size, about 1 hour. Lightly flour a work surface and a rolling pin. Divide the dough in half; roll each half into a circle 10 to 12 inches in diameter.

3. 3

   Set the pizza dough rounds on the preheated grill using a wooden paddle (pizza peel) and close the lid; cook until grill marks form on the bottom of each round, 3 to 5 minutes. Take them off the grill and flip them over onto a work surface. Reduce the grill heat to medium.

4. 4

   Brush each round with olive oil. Spread half of the Asiago cheese on each crust; add the tomatoes, basil, and mozzarella. Season with salt and pepper.

5. 5

   Move the pizzas back to the grill with the wooden paddle and close the lid. Cook until the bottoms are done with grill marks and the cheese is melted, 7 to 10 minutes. Remove from the grill and let rest for 5 minutes before serving.

• Calories 472.74 kcal High
• Protein 20.09 g Good Source
• Carbs 45.28 g Moderate
• Total Fat 23.99 g High
• Saturated Fat 9.3 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 43.65 mg Moderate
• Sodium 845.18 mg High
• Fiber 3.8 g Moderate
• Sugar 6.46 g Moderate
• Added Sugar 1.35 g Low Source
• Calcium 363.82 mg Good Source
• Iron 2.52 mg Moderate
• Potassium 181.56 mg Low Source
• Vitamin A 101.78 mcg_rae Moderate
• Vitamin C 1.42 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅