Margherita pizza is a great poolside snack
This simple, easy-to-make finger food tastes even better with a bathing suit on
If you have a pool and kids of your own, you’re probably familiar with this scenario: A big gang shows up for a dip and before you know it, you’ve got a bunch of hangry little mouths to feed. (The struggle is real.)
Behold, the perfect poolside snack: Margherita pizza.
This recipe is a backyard staple at my house because it takes minutes to cook on the grill (bonus) and swims laps around delivery, especially if you use quality mozzarella di Bufala, a nice, fruity olive oil and garden-fresh basil. Put it all together and you have a finger food that somehow tastes better in your bathing suit.
Margherita Pizza
Ricardo Tested
Pizza Dough
2-1/4 all-purposecups (340 flour g) unbleached 4 tsp sugar 1 tsp instant dry yeast 1 tsp salt 1 cup (250 mL) warm water Pizza 1 can (28 oz/796 mL) plum tomatoes, drained and coarsely crushed 1 ball mozzarella di Bufala cheese, about 1/2 lb (250 g) torn into pieces Fresh basil, as desired Olive oil, for drizzling In a bowl using a wooden spoon, or in a stand mixer fitted with dough hook, combine flour, sugar, yeast and salt. Add water and stir until a soft ball forms. Knead for 5 minutes on a lightly floured surface or in the mixer until smooth.
Shape dough into a ball and place in a lightly oiled bowl. Cover with a damp cloth and let rest in a warm, humid place for 2 hours or until dough has doubled in volume.
Place a pizza stone on a barbecue grate. Preheat grill, setting burners to high.
On a lightly floured surface, divide the dough into 4 pieces. Roll out 1 piece of dough at a time into a 9-inch (23 cm) disc. Place the disc on a sheet of parchment paper. Cover with tomatoes and cheese. Season with salt.
Place 1 pizza on the hot stone with parchment paper. Close the lid and cook for 6 to 10 minutes, or until crust is golden brown and cheese has melted. Remove from the heat.
Let rest 1 minute. Garnish with fresh basil leaves. Season with pepper. Drizzle with olive oil. Repeat with the remaining pizzas.
Note: If you don’t have fresh mozzarella on hand, use bocconcini.
Makes 4 pizzas.