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Margherita Pizza


  • 1 recipe Pizza Crust for Breadmaker
  • Cornmeal
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 2 tablespoons grated Parmesan cheese
  • 4 medium tomatoes, thinly sliced
  • 24 large fresh basil leaves
  • 16 ounces fresh mozzarella, thinly sliced
  • Sea salt


  1. Prepare Pizza Crust dough. Divide into 4 pieces.
  2. Preheat indoor grill to SEAR/450°F.
  3. Combine olive oil, garlic and Italian seasoning. Set aside.
  4. Dust cutting board with cornmeal. Roll each piece of dough into 8-inch circles.
  5. Place one circle of dough on grill at a time. Grill 4 minutes. Use a pizza peel to remove from grill and invert dough onto cutting board.
  6. Lightly brush olive oil mixture on grilled side of crust. Sprinkle with a 1/2 Tablespoon Parmesan cheese. Arrange 5 to 6 tomato slices on crust. Top with 4 to 6 basil leaves and 4 slices mozzarella cheese.
  7. Slide pizza back on grill. Grill 7 to 8 minutes or until cheese is melted. Remove from grill and sprinkle with sea salt to taste and additional chopped basil.
  8. Repeat with remaining pizza dough and toppings.

Serves: 8

Test Kitchen Tip: If using an outdoor grill, grilling times may be much quicker. Check first side of dough at 2 minutes. Dough should be starting to bubble with grill marks on bottom.



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