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Two Cheese Marguerita Pizza


The flavor of this melt-in-your-mouth Marguerita pizza is kicked up a notch by adding yogurt and Parmesan cheese. Fresh tomatoes and shredded mozzarella take the place of traditional tomato sauce.

This pizza makes for a wonderful dinner served with a Caesar salad or sliced into squares for a party appetizer.

We often make pizzas on the grill. Our Big Green Egg reaches a high tem-perature and quickly bakes the pie to perfection.


1 pizza crust — homemade as described in my cookbook, Breads & Spreads , pg 113, or refrigerated

1 tablespoon cornmeal

2 cups mozzarella cheese, shredded (divided) 3 small plum or Roma tomatoes, thinly sliced 1/4 cup Parmesan cheese, freshly grated

2 tablespoons fresh basil leaves, snipped

2/3 cup mayonnaise

1/3 cup plain Greek yogurt

1 garlic clove, pressed

  • Preheat oven to 375 degrees.

  • In a small bowl, combine Parmesan cheese, 1 cup mozzarella cheese, basil, yogurt, mayonnaise and garlic, mixing well with a wooden spoon to combine.

  • Sprinkle rectangular baking sheet (approximately 12 x 15) with cornmeal.

  • Roll out the pizza dough to within one inch of the edge of stone or sheet pan.

  • Sprinkle crust with 1 cup shredded mozzarella. Place tomatoes over cheese.

  • Scoop mixture over tomatoes and spread evenly to edges.

  • Bake for 20 to 25 minutes or until golden brown and bubbly.

For this particular recipe, I prefer the oven method over the grill — for any other recipes, grilling is my preference.

Gas or Charcoal Grill
  • Preheat a gas grill to high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with some coating of white ash. Spread coals out evenly.

  • Brush one side of the rolled-out dough with olive oil and place directly on the grill with the oiled side face down. Brush other side with olive oil.

  • Grill the pizza 3 to 4 minutes until it is marked and puffed up.

  • Flip the pizza over and assemble as described above.

  • Close the lid on the grill.

  • Cook until crust is golden brown and bubbly, about 3 to 5 minutes longer.

Tips :
  • For an easy crust, purchase refrigerated or frozen pizza dough. If frozen, plan ahead to thaw for 10 hours before using.

  • When fresh basil is not available, substitute with 2 teaspoons dried basil.

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