Grilled Pizza Margherita (Weight Watchers)

I remember summer evenings spent at my Nonna’s, the air thick with the scent of basil and woodsmoke. She always had a simple, yet magical way of transforming humble ingredients into something extraordinary. Her Margherita pizza, especially when cooked on the grill, was a testament to this – the smoky char on the crust, the sweet burst of tomato, and the creamy, melted mozzarella, all coming together in perfect harmony. It was more than just food; it was love, family, and the essence of summer on a plate. This recipe attempts to recapture that simple, joyful experience, but with a focus on lighter, healthier ingredients.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 6-7 minutes
• Total Time: 16-17 minutes
• Servings: 8
• Yield: 1 pizza
• Dietary Type: Vegetarian

Ingredients

• 1 (13 7/8 ounce) can refrigerated pizza crusts
• 2 teaspoons olive oil
• 2/3 cup low-fat pizza sauce
• 1/2 cup shredded lowfat mozzarella cheese
• 3 plum tomatoes, thinly sliced
• 1/4 teaspoon black pepper
• 1/2 cup fresh small basil leaves
• 2 tablespoons shaved parmesan cheese

Equipment Needed

• Grill
• Nonstick spray
• Nonstick foil (like Reynolds Release)
• Tongs
• Large spatula or small cookie sheet
• Cutting board

Instructions

1. Begin by preparing your grill. Spray the grill rack generously with nonstick spray to prevent the crust from sticking. Preheat the grill to medium-low heat, or prepare a medium-low fire if using a charcoal grill. Ensuring the grill isn’t too hot is crucial; otherwise, the crust will burn before the toppings have a chance to melt.

2. While the grill is heating, prepare the pizza crust. Unroll the refrigerated pizza crust on a sheet of nonstick foil (like Reynolds Release). Gently, but firmly, press the crust into a 9 x 13-inch rectangle. This provides a good surface area for grilling and ensures even cooking.

3. Brush the entire surface of the pizza crust with the olive oil. This will help to create a golden-brown, slightly crispy crust on the grill.

4. Carefully invert the pizza crust onto the hot grill rack, directly over the heat. Once the crust is positioned, gently peel away and remove the nonstick foil. Be cautious, as the grill rack will be hot.

5. Grill the pizza crust 5 inches from the heat source until the bottom is golden brown. This should take approximately 4 minutes. Keep a close eye on the crust to prevent burning, adjusting the heat as necessary. The exact time may vary depending on the grill.

6. Using a pair of tongs and a large spatula, or a small cookie sheet, carefully flip the pizza crust. This step requires a bit of dexterity, but with the right tools and a gentle hand, it’s manageable. A second set of hands can be helpful.

7. Once the crust is flipped, spread the low-fat pizza sauce evenly over the surface, leaving a small border for the crust. Next, evenly distribute the shredded lowfat mozzarella cheese over the sauce.

8. Arrange the thinly sliced plum tomatoes artfully over the mozzarella cheese. Sprinkle the black pepper evenly over the tomatoes.

9. Cover the grill and continue to grill for 2 minutes. Covering the grill helps to trap the heat, allowing the mozzarella cheese to melt quickly and evenly.

10. Uncover the grill and continue grilling until the mozzarella cheese is fully melted and the bottom of the crust is golden brown. This should take an additional 2-3 minutes. Again, keep a close watch to prevent burning.

11. Using the spatula or cookie sheet, carefully transfer the finished pizza to a cutting board.

12. Sprinkle the fresh small basil leaves and shaved parmesan cheese evenly over the top of the pizza.

13. Cut the pizza into 8 servings and serve immediately.

Expert Tips & Tricks

• Preheating the Grill: A well-preheated grill is essential for achieving that signature charred crust. Don’t rush this step.
• Oil Application: Don’t skip brushing the crust with olive oil. It’s key for browning and preventing sticking.
• Grill Placement: Placing the pizza 5 inches from the heat helps to avoid scorching the crust while allowing the toppings to cook evenly. If you find the crust is browning too quickly, move it further from the heat.
• Topping Temperature: Using room-temperature tomatoes can speed up the overall cooking time and prevent a soggy pizza.
• Basil Addition: Adding the basil after grilling preserves its fresh flavor and vibrant green color. If added before, it can become wilted and browned.
• Consider using a pizza stone on the grill if you have one. It distributes heat more evenly and can result in a crispier crust.
• To prevent the pizza from sticking, you can also lightly dust the grill grates with cornmeal before placing the crust on the grill.

Serving & Storage Suggestions

Serve your Grilled Pizza Margherita immediately for the best flavor and texture. The crispy crust and melted cheese are most enjoyable when fresh. For a complete meal, pair it with a light salad or grilled vegetables.

If you have leftovers, store them in an airtight container in the refrigerator. It’s best consumed within 24 hours, as the crust can become soggy.

To reheat, you can use a preheated oven at 350°F (175°C) for a few minutes until warmed through. You can also reheat it in a skillet over medium heat for a crisper crust. Reheating in the microwave is not recommended, as it will make the crust soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	175 kcal	N/A
Fat	6g	N/A
Saturated Fat	2.5g	N/A
Cholesterol	5mg	N/A
Sodium	300mg	N/A
Carbohydrates	22g	N/A
Fiber	1g	N/A
Sugar	2g	N/A
Protein	7g	N/A

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use a gluten-free pizza crust for a gluten-free version.
• Vegan: Substitute the mozzarella and parmesan cheese with vegan cheese alternatives.
• Spice it Up: Add a pinch of red pepper flakes to the sauce for a little heat.
• Garlic Infusion: Rub the grilled crust with a clove of garlic after grilling for an extra layer of flavor.
• Different Cheeses: Try using other types of cheese, such as provolone or fontina, for a different flavor profile.
• Herbs: Experiment with different herbs like oregano, thyme, or rosemary for added flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a pre-made pizza dough instead of refrigerated crust?
A: Yes, you can use pre-made pizza dough. Just make sure to adjust the grilling time accordingly, as fresh dough may require a longer cooking time.

Q: How do I prevent the pizza from sticking to the grill?
A: Make sure to generously spray the grill rack with nonstick spray and brush the crust with olive oil. Lightly dusting the grates with cornmeal can also help.

Q: Can I add other toppings to this pizza?
A: Absolutely! Feel free to add other vegetables, meats, or cheeses to customize your pizza to your liking. Keep in mind that adding more toppings may increase the cooking time.

Q: How do I know when the pizza crust is cooked through?
A: The crust should be golden brown on the bottom and slightly firm to the touch. The cheese should be melted and bubbly.

Q: Can I make this pizza in the oven if I don’t have a grill?
A: Yes, you can bake this pizza in the oven at 450°F (232°C) for 10-12 minutes, or until the crust is golden brown and the cheese is melted.

Final Thoughts

This Grilled Pizza Margherita is a delightful and lighter take on a classic. The smoky flavor from the grill, combined with the fresh flavors of tomato, basil, and mozzarella, creates a truly satisfying experience. Don’t be afraid to experiment with different toppings and variations to make it your own. I encourage you to gather your friends and family, fire up the grill, and enjoy this simple yet delicious pizza together. I’m confident this recipe will become a regular part of your summer grilling repertoire. Buon appetito!