Name: Grilled Pizza Margherita
Yield: Makes 2 (9-inch) pizzas
Ingredients: 1 pound plum tomatoes or 1 (28- to 32-ounce) can whole tomatoes in juice, drained; 1/4 teaspoon salt; 3 tablespoons extra-virgin olive oil plus additional for brushing; 6 ounces mozzarella, coarsely grated (1 1/2 cups); Pizza dough or 1 pound thawed frozen pizza dough, divided and formed into 2 balls; Flour for dusting; 6 to 8 medium fresh basil leaves, torn; a 22 1/2-inch charcoal kettle grill and a charcoal chimney; a gas grill; or a well-seasoned 10- to 12-inch ridged grill pan

Grilled Pizza MargheritaRomulo Yanes

To get you in the mood for summer we are grilling these pizzas, but if you aren't able to grill, you can cook them indoors in a grill pan instead.

Cooks' note:

Pizzas can also be cooked in a well-seasoned 10- to 12-inch ridged grill pan. Heat pan over high heat until hot, about 5 minutes, then cook pizzas 1 at a time over moderately high heat, following grilling instructions in recipe above, covering pan after sprinkling with cheese, and using cooking times for charcoal grill.