Kamado Margherita Pizza🍕

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Prep time: 15 minutes Cook time: 8–12 minutes Servings: 1 large pizza (2–4 servings)

Ingredients

  • 1 ball of pizza dough
  • 3 tablespoons pizza sauce
  • 6 oz fresh mozzarella, sliced
  • 4 garlic cloves, minced
  • Fresh basil leaves
  • 1 tablespoon extra virgin olive oil (plus extra for drizzling)
  • Sliced fresh tomatoes (Roma or cherry tomatoes work great)
  • Optional toppings after baking: grated Parmesan or Romano cheese and crushed red pepper flakes
  • Optional for after pizza comes off grill: Garlic Parmesan Pizza Crust Brush (Highly Recommend)

Equipment

Instructions

  1. Preheat your Kamado grill to 500°F for direct cooking with the expander rack in place and pizza stone on top of expander rack.
  2. Dust your pizza pan with flour. Gently stretch the pizza dough into a circle and place it on the pan.
  3. Spread the minced garlic, pizza sauce, and olive oil evenly over the dough.
  4. Layer whole fresh basil leaves over the sauce, followed by the sliced tomatoes and fresh mozzarella. Drizzle a little more olive oil on top.
  5. Place the pizza and the pan on the preheated pizza stone. Cook at 500°F for about 8–12 minutes (time can vary), until the crust is golden and the cheese is bubbly and melted.
  6. Remove the pizza from the grill (preferably using a pizza peel) and let it cool for 5 minutes before slicing. Add optional Parmesan, Romano, or crushed red pepper if desired. Enjoy!

Tips for the Best Kamado Margherita Pizza

  • Preheat the pizza stone thoroughly — this is key for a crispy crust.
  • Pizza can go directly on pizza stone if you use corn meal or parchment paper to prevent it from sticking. 
  • Don’t overload the pizza with too many toppings to avoid a soggy center.
  • Fresh mozzarella can release a lot of moisture, so pat the slices dry if needed.
  • Rotate the pizza halfway through cooking if your grill has hot spots.
  • Brush the hot crust with Garlic Parmesan Pizza Crust Brush as soon as the pizza comes off the grill. It adds incredible flavor and gives your homemade pizza that restaurant-quality finish.
  • Let the pizza rest a few minutes after removing it from the grill so the cheese sets up nicely.
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