Grilled Pizza Margherita with Balsamic Reduction Drizzle

I have some awesome news. If you get the Community Table in your Sunday newspaper one of my recipes should be in it either this week or next. I just got word that the pictures and layout are done and ready to print! It is a simple Pierogi and Chicken Sausage casserole (click for link to recipe) that was on my blog awhile ago. I am so excited! We don’t get it here but they will send me the link as soon as it is up!

But, keeping with the hot weather theme and keeping the house cool we are grilling pizza for dinner. Grilling and slow cookers are the best way to deal with the 90+ degree heat. It keeps the heat out of the house and this pizza uses some of our wonderful CSA share items such as garlic, tomatoes and basil.

Verdict:

This was delicious. One corner of the crust got a bit overcooked but we learned to make sure that all the burners on the grill were turned down. One helpful hint for us was to bake the crust for 5 minutes at 350 degrees on a pizza stone to set the crust. No matter how much oil we use the pizza dough would fall a bit or get misshapen turning it over. So just cooking it for just a tiny bit before hand greatly helped us. It made it so much easier to work with on the grill. We all can’t wait to make this again and play with the toppings. I see something with peaches….

I served this with a fresh green salad to complete the meal.

Grilled Pizza Margherita with Balsamic Reduction

Servings: 4
Time: 15 minutes prep; 10 minutes to grill
Difficulty: easy
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Ingredients:

1 1lb. ball of pizza dough for a large pizza
8 oz. ball of fresh mozzarella
1 head of garlic roasted
drizzle of olive oil
tomatoes sliced
1 cup of balsamic vinegar
fresh basil, cut chiffonade

Directions:

If your garlic is freshly roasted mash it into a paste in a small bowl removing each clove from its sleeve. Set garlic aside.
Add one cup of balsamic vinegar to a small non-stick sauce pan. Bring the vinegar to a boil over medium-high heat. Once it is boiling reduce heat to medium-low to bring it to a simmer. Stir occasionally. Allow vinegar to reduce to a syrup consistency. It will be 1/2 a cup or less.
Shape pizza dough to fit on your stone and bake at 350 degrees for about 5 minutes or until it sets.
Remove crust from oven. Grease your grill really well with oil before putting the crust on the grill.
Once bottom of crust has browned slightly turn the crust over and load on the toppings. Spread the garlic on the crust, drizzle with a bit of good olive oil, place tomatoes on top, then add mozzarella. Close lid and “bake.”
When pizza crust is browned and cheese has melted remove from heat.
Drizzle with balsamic reduction and sprinkle with fresh basil before serving.