Melted Burrata Margherita Pizza Perfection

Grilled Margherita Pizza with Burrata: A Summer Delight

There’s something magical about summer evenings. The air is warm; the stars are starting to peek out. And for us, it means one thing: pizza night, but elevated! Forget the oven; we’re taking our pizza grilling skills to the backyard. This grilled Margherita pizza with burrata is our absolute go-to. It’s a simple classic made extraordinary. The smoky char from the grill, the bright burst of fresh tomatoes, fragrant basil, and that unbelievably creamy burrata… it’s pure bliss. We’ve perfected this recipe, and trust me, it’s a game-changer for any summer get-together.

Why You’ll Love This Grilled Margherita Pizza with Burrata

This pizza is a winner for so many reasons. It’s surprisingly easy to make. You get that amazing, slightly charred crust from the grill. The fresh ingredients shine through. Plus, that creamy burrata topping is pure luxury. It’s perfect for impressing friends. It’s ideal for a casual family meal. You’ll adore the fresh flavors. It’s a fantastic way to enjoy outdoor cooking.

* Impressive results with minimal fuss.
* Delicious smoky flavor from the grill.
* Celebrates fresh, seasonal ingredients.
* A unique, gourmet twist on a classic.
* Perfect for summer barbecues and gatherings.

Meet the Chefs: Ethan and Chloe’s Kitchen Adventures

Hey there! I’m Chloe, and this is Ethan. We’re the duo behind Recipes Fleet. Our kitchen adventures started when we first moved in together. I’m all about intuition and a little bit of chaos in the kitchen. Ethan, bless his heart, loves precise measurements and order. Our early cooking days were… interesting! I’d add a “pinch” of this, he’d fret over the exact gram of that. But we found our groove. We learned to blend my creative sparks with his structured approach. That’s how our “fleet” of recipes was born – dishes that are approachable but always feel special. This grilled pizza recipe is a perfect example of our collaboration. It’s simple enough for a weeknight but impressive enough for guests. We believe cooking should be fun, not fussy.

Gathering Your Ingredients for Grilled Margherita Pizza with Burrata

When you’re making a dish as simple and beautiful as grilled Margherita pizza with burrata, the quality of your ingredients really shines through. It’s like painting a masterpiece – you need the right colors. For us, this means fresh, vibrant produce and good quality staples. Using the best ingredients ensures every bite is bursting with flavor. It truly makes a difference in the final taste of your pizza.

Essential Ingredients for Grilled Margherita Pizza with Burrata

Here’s what you’ll need to create this delightful pizza:

• 1 pound pizza dough, brought to room temperature
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1 clove garlic, finely minced
• 1 (14.5 ounce) can high-quality diced tomatoes, well-drained
• 8 ounces fresh mozzarella cheese, thinly sliced
• 4 ounces fresh burrata cheese, gently torn into bite-sized pieces
• 1/4 cup fresh basil leaves, preferably large leaves
• Sea salt and freshly ground black pepper, to taste

Ingredient Notes and Substitutions for Your Grilled Margherita Pizza

Choosing ripe, flavorful tomatoes is key for this grilled Margherita pizza. Look for San Marzano if you can find them; they have a wonderful sweetness. If you can’t get burrata, fresh mozzarella is still delicious. You could even use a mix of mozzarella and ricotta for a creamy center. For the dough, store-bought is perfectly fine! Just let it sit out for about 30 minutes before you start. Don’t stress if you don’t have pizza dough; a good quality flatbread or even naan can work in a pinch.

Crafting the Perfect Grilled Margherita Pizza with Burrata

Now for the fun part—bringing this amazing grilled Margherita pizza with burrata to life! I love this stage because it’s where the magic really happens. It’s not complicated, but a few key steps make all the difference. We’re aiming for that perfect char on the crust and beautifully melted cheese. Ethan always reminds me to get the grill super hot first. That initial blast of heat is what gives us those lovely grill marks and that slightly smoky flavor we adore. It’s all about building layers of flavor and texture.

Preparing Your Grill for the Best Grilled Margherita Pizza

First things first: get your grill fired up. We want it nice and hot, medium-high heat is perfect. If you’re using a gas grill, preheat it with the lid closed for about 10-15 minutes. For a charcoal grill, get those coals nice and glowing. Crucially, make sure your grill grates are clean. Nobody wants their delicious pizza dough sticking! A quick brush with a stiff wire brush usually does the trick.

Stretching and Grilling the Pizza Dough

Grab your pizza dough. Gently stretch it out on a lightly floured surface into a roughly 12-inch circle. Don’t worry if it’s not perfectly round; rustic is good! Brush one side of the dough generously with olive oil and sprinkle on that minced garlic. Carefully lift the dough and place it, oiled-side down, directly onto the hot grill grates. Grill for about 2-3 minutes. You’re looking for golden-brown color and those beautiful char marks. Then, using tongs, flip the dough. Grill the other side for just 1-2 minutes. This par-grilling gives us a head start on the crust.

Assembling and Finishing Your Grilled Margherita Pizza with Burrata

Remove the par-cooked dough from the grill. Lay it on a clean cutting board or platter. Now, spread those drained diced tomatoes evenly over the grilled side. Leave a little border for that crust. Next, arrange the fresh mozzarella slices on top of the tomatoes. Drizzle a little more olive oil over everything and season with salt and pepper. Carefully transfer the pizza back onto the grill. Close the lid and let it cook for another 3-5 minutes. You want the cheese to be melted and bubbly. Finally, take the pizza off the grill. Scatter the torn burrata pieces and fresh basil leaves over the hot pizza. A final drizzle of olive oil, and your grilled Margherita pizza with burrata is ready!

Tips for Success with Grilled Margherita Pizza

Making this grilled Margherita pizza is a joy, and I want yours to be absolutely perfect. A little trick I learned early on is using a pizza peel. It makes transferring the pizza to and from the grill so much easier. No more awkward sliding! Also, remember to keep your toppings relatively light. Too many wet ingredients can make the crust soggy, and we want that lovely crispness. Ethan always reminds me to preheat the grill properly. That initial high heat is crucial for that signature char. Don’t overload it with toppings, and you’ll get a fantastic result every time!

Serving and Storing Your Delicious Grilled Margherita Pizza

This grilled Margherita pizza with burrata is best enjoyed right away. Serve it hot off the grill while the burrata is still wonderfully melty. We love slicing it into wedges and eating it with our hands, maybe with a simple side salad. If you happen to have any leftovers (which is rare in our house!), let them cool completely. Store them in an airtight container in the refrigerator for up to two days. To reheat, a quick spell in a hot oven or even a toaster oven works best to crisp up the crust again.

Frequently Asked Grilled Margherita Pizza with Burrata Questions

Got questions about making this amazing grilled Margherita pizza with burrata? I get it! It’s a bit different from oven-baked.

What’s the best way to prevent my pizza dough from sticking to the grill?

Make sure your grill grates are clean. Brush them well before preheating. A good coating of olive oil on the dough’s grilling side also helps a lot.

Can I make this grilled pizza indoors?

While the grill gives it that special smoky flavor and char, you can adapt this. Use a very hot cast-iron skillet or a pizza stone in your oven. It won’t be quite the same, but still delicious!

What kind of tomatoes are best for grilled pizza?

High-quality canned diced tomatoes, well-drained, work perfectly. They have a great flavor. If you use fresh, choose ripe, flavorful ones like Roma or cherry tomatoes, halved.

How do I know when the pizza is cooked?

You’ll see the cheese is melted and bubbly. The crust should be golden brown with nice char marks. The bottom should feel firm when you lift a slice. It cooks fast, so keep an eye on it!

Estimated Nutritional Information for Grilled Margherita Pizza with Burrata

Here’s a general idea of what you’re looking at, nutritionally, for this grilled Margherita pizza with burrata. Keep in mind these numbers are estimates. They can change based on the brands you use and how much you sprinkle or drizzle!

Per serving (approx. 1/4 pizza):

• Calories: 400-500
• Fat: 20-30g
• Protein: 15-20g
• Carbohydrates: 40-50g

Print