"Fire up the grill for this easy to make pizza." — Bertolli
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1 (24 ounce) jar
Bertolli® Olive Oil & Garlic Sauce
1 (12 inch)
prebaked pizza crust
fresh mozzarella cheese, thinly sliced
Chopped fresh basil leaves
Okay, I hate it when people do this, but I'm going to review this even though we made significant changes to the recipe. I saw this recipe and liked the concept, and have enjoyed Margherita pizza in the past. We made our own dough using the grilled pizza recipe from this site (super easy), brushed olive oil over both sides of crust then sprinkled corn meal generously over the bottom side. We grilled the crust for just a few minutes before adding any toppings. We used Newman's Own Marinara sauce, which was maybe the best thing about the pizza, I highly recommend it. We then sprinkled a generous amount of Italian seasoning over the sauce, a little garlic powder, and added the slices of fresh mozzarella, a TON of fresh basil and sliced tomato. It probably is a better idea to add the basil AFTER grilling, it shrinks down a lot and you really have to pretty much cover the pizza with basil for it to be enough if you do it beforehand. After those alterations the pizza is absolutely phenomenal. Do try it, and put your own twist on it!
It was decent- but needed something. The sauce was a little too sweet for pizza.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Pizza Margherita
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 402
** Calories from Fat: 125
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