Pizza Margherita: Homemade Pizza on a Gas Grill

Kristin loves sharing recipes for great snacks that will be a hit at your party.

Pizza margherita is easy to cook on a gas grill or in the oven

Pizza margherita is easy to cook on a gas grill or in the oven

A pizza margherita is beautiful both in flavor and color. There are three basic toppings:

  • Roma tomatoes
  • Basil
  • Mozzarella cheese

This meatless pizza is certainly easy on the family budget and makes a fully satisfying, rich-flavored meal. It's also very economical (see cost of four pizzas below).

Fresh basil has so much flavor.

Fresh basil has so much flavor.

Roma tomatoes, garlic, and onion

Roma tomatoes, garlic, and onion


  • 3 1/2 cups flour
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 3-4 cups roma or plum tomatoes, chopped
  • 3 cloves of garlic, minced
  • 1/4 cup green or white onion, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 cup fresh basil, julienned
  • 1 1/3 cups mozzarella cheese, shredded

How to Make Homemade Pizza Margherita

This recipe makes four, 10-12 inch pizzas.

  1. Make the homemade pizza dough
  2. Prepare the pizza toppings
  3. Assemble the pizza(s)
  4. Cook the pizza on the gas grill

Step 1: Make the Pizza Dough

  1. Add 1 packet of active dry yeast to the warm water.
  2. Let the yeast dissolve for about 5 minutes.
  3. Add flour, salt, sugar and olive oil to water/yeast mixture.
  4. Mix the ingredients together in the bowl.
  5. Turn the dough out onto a floured surface and knead for about 10 minutes; shape the dough into a ball.
  6. Grease the sides of a bowl and put dough ball in bowl, turn dough once to coat both sides with oil.
  7. Cover bowl with a towel or plastic and put in a warm place for about 60-90 minutes until it doubles in size.
  8. After rising, punch dough in center and remove dough from bowl.
  9. Slice dough into 4 even pieces and form 4 balls; let rest for about 5 minutes.
  10. Shape dough into pizza crusts by hand leaving a higher edge to form the crust.

Step 2: Prepare the Pizza Toppings

Preparing the toppings while the dough is rising is ideal.


There is not an actual pizza sauce on Pizza Margherita like traditional pizzas. Chopped or thinly sliced Roma tomatoes are used instead.

  • Chop the tomatoes and onions.
  • Combine tomatoes, onion, garlic, salt and olive oil in a bowl.
  • Mix together and set aside until ready to use.


There's nothing better than fresh basil on pizza and since basil plants are inexpensive and extremely easy to grow there's no reason to not have fresh basil on-hand during the summer months.

  • Snip fresh basil leaves from the plant (else purchase from store)
  • Slice the basil into long, thin strips. Kitchen shears make this very easy to do!
  • Set aside


Shred the mozzarella cheese and set aside. A little Parmesan cheese can be added as well if desired.

Step 3: Assemble the Pizza

Before putting the pizza toppings on the dough a decision of whether to assemble the pizza inside and transfer it to the grill or assemble it directly on the grill has to be made. If the pizza is going to be transferred to the grill then it should be made on a wooden surface, such as a pizza peel, with some cornmeal on the surface of the peel so the pizza slides off easily.

Otherwise, the shaped pizza dough can be placed directly on the grill and the toppings quickly added. I find this method to be much easier.

Layer the Ingredients

  1. With a slatted spoon, put about 1/4 of the tomato mixture on each pizza "circle"
  2. Put the basil on top of the tomatoes
  3. Top with cheese (1/3 cup per pizza) and add a few more basil strips on top of the cheese

Tips from the BBQ Guys on Grilling Pizza on a Gas Grill

Step 4: Cook on the Grill

A hot gas grill can mimic a clay pizza oven, giving the pizza a slightly smokey flavor. The pizza can be grilled directly on the grates of the grill or on a pizza stone which has been placed inside the grill during pre-heating.

  1. If using a pizza stone, turn the center burner down low, leaving the two side burners on medium-high after pre-heating the grill.
  2. Either slide the already-assembled pizza onto the grill/stone or place the rolled pizza down onto the grill/stone and add toppings.
  3. Close the lid for about 3-4 minutes.
  4. Check the pizza and rotate for even grilling.
  5. Grill about 2-3 more minutes until crust is nicely browned and cheese is bubbly.
Pizza folded in half makes a calzone.

Pizza folded in half makes a calzone.

Calzone Variation

This pizza calzone is simply the pizza folded in half prior to grilling. Flip the calzone (turnover) after grilling the first side for about 2-3 minutes. It creates the perfect crispy-on-the-outside, fluffy-on-the-inside texture with each flavorful bite.


Homemade Pizza Is Easy on the Family Budget!

Oftentimes low-cost meals are thought of as low-taste. That absolutely is not the case, especially when it comes to Pizza Margherita!

The recipe makes four, 10-12 inch pizzas for a total cost of approximately $10.00, that's only $2.50 per pizza. What's more, the cost can be reduced by growing your own tomatoes and basil, or by buying in-season vegetables at a farmers market.

Cost of Dough for Four Pizzas

Prices are based on peapod.com

IngredientApproximate Cost


.37 cents

Olive Oil

.52 cents


.86 cents

Total Cost of Dough


Cost of Pizza Toppings for Four Pizzas

Prices are based on peapod.com





.30 cents


.50 cents

Olive Oil

.52 cents





Total Cost of Toppings


Red, white, and green are the colors of the Italian flag

Red, white, and green are the colors of the Italian flag

How 'Pizza Margherita' Got Its Name

Pizza Margherita can be seen on restaurant menus worldwide (and now you can easily make it at home), but did you ever wonder where this garden fresh pizza got its name?

According to Wikipedia's History of Pizza,

In June 1889, to honour the Queen consort of Italy, Margherita of Savoy, the Neapolitan chef Raffaele Esposito created the "Pizza Margherita," a pizza garnished with tomatoes, mozzarella cheese, and basil, to represent the colors of the Italian flag.

While this pizza has a name rich in history, its light and fresh flavors make it pleasing to modern-day tastes.


Susan Deppner from Arkansas USA on August 27, 2014:

I just did my own version of this with a store-bought crust, on the grill. Delicious! There's nothing not to like about mozzarella cheese, tomatoes, and basil. Thanks for the inspiration!

Kristin Trapp (author) from Illinois on January 04, 2013:

moonlake - Using the grill gives the pizza a nice crispy crust. I hope you get to try it out sometime.

moonlake from America on January 03, 2013:

We have never made our pizza on the grill sounds like something we might try. Voted up.

Kristin Trapp (author) from Illinois on November 23, 2012:

Hi Deborah. To think winter is just beginning, I'm even looking at our first snow flurries of the season right now. But I have been known to fire up the grill from time-to-time in the winter, as long as it's not buried in snow. I've making bruschetta lately with chopped tomatoes, basil, and olive oil and until I can make the pizza margherita again outdoors, the bruschetta meets my cravings. I just wish I had my own fresh basil plant available.

Deborah Neyens from Iowa on November 23, 2012:

This is one of my favorite kinds of pizzas, especially with fresh ingredients from my garden. Makes me long for the hot days of summer when the only way to make homemade pizza is to do it on the grill so you don't have to turn the oven on!

Kristin Trapp (author) from Illinois on November 14, 2012:

Peggy - It is really delicious. Just keep your eye on the pizza so it doesn't get over done. If any of the crust bubbles up while it's cooking just take a fork and pop it (a trick I learned at my high school pizza job). It's gotten too cold now for us to use our gas grill, but I've recently made bruschetta in the oven which was equally delicious. I just love basil and tomato.

Peggy Woods from Houston, Texas on November 14, 2012:

We have never tried cooking a pizza on our gas grill. We love Margherita pizza. Reading this hub has spurred me on to trying it sometime. Thanks! Voted up and useful.

Vespa Woolf from Peru, South America on August 05, 2012:

This is a great pizza recipe for the home cook. The problem with home ovens is getting the temperature high enough. Your solution of baking on a grill is right on. And who doesn't love a margherita pizza? I can't wait to try this. Voted up and shared!

Kristin Trapp (author) from Illinois on July 01, 2012:

mts1098 - The homemade pizza dough is really easy to make; you should give it a try sometime.

mts1098 on July 01, 2012:

I love the grill idea for pizza, especially when you make the dough...We tried making our own pita pizzas which were great but the grill would have torched the pita in minutes...great job...cheers and thanks

Kristin Trapp (author) from Illinois on June 29, 2012:

I would have to say that I am becoming mildly obsessed with grilling pizza as well Simone. Plus, the dough is so incredibly easy to make, and tastes wonderful, better than anything I can get from a restaurant. And might I add, far cheaper! This pizza can be made in the oven too but I like your idea of befriending someone with a grill.

Simone Haruko Smith from San Francisco on June 29, 2012:

Ugh! I'm OBSESSED with making grilled pizza now. It looks so delicious! If only I had a gas grill. Guess I'll have to befriend someone who has one!

Kristin Trapp (author) from Illinois on June 29, 2012:

A pizza stone works great on the grill; it's just a matter of getting the right temperature (stone or directly on grill) see the bottom doesn't cook too fast. Just make sure whatever product you use is made for use on a grill. I had a pampered chef stone for the oven (used it for cookies or pizza in the oven) and figured I could use it on the grill - big mistake. It cracked into lots of pieces.

Deborah Neyens from Iowa on June 29, 2012:

This looks and sounds delicious! We make a lot of homemade pizza and have made pizza on the grill when it's too hot to turn on the oven. We've always used a pizza stone but I just attended a Pampered Chef party a few days ago and bought a pizza grill pan (since I pretty much own every other Pampered Chef item under the sun). It will be interesting to see how it compares to the stone.

Kristin Trapp (author) from Illinois on June 26, 2012:

You're welcome randomcreative. I hope you get the chance to make this pizza on the grill sometime this summer.

Rose Clearfield from Milwaukee, Wisconsin on June 26, 2012:

Your pizza looks delicious! We will have to give it a try sometime. Thanks for the great recipe and photos.

Kristin Trapp (author) from Illinois on June 26, 2012:

Kashmir - I hope you're able to give it a try sometime. I'm glad you found it to be an easy recipe. It's actually extremely easy. Thanks for the vote up.

Thomas Silvia from Massachusetts on June 26, 2012:

Thanks for this very easy and well explained pizza recipe, well done !

Vote up and more !!!

Kristin Trapp (author) from Illinois on June 26, 2012:

Thanks Kelley. It is a lot of fun to make, plus the yeast in the dough smells fabulous!

Kristin Trapp (author) from Illinois on June 26, 2012:

Thanks so much Thelma - I know what you mean; there have been so many good recipes popping up on my feed that I want to make, that I don't know where to begin.

kelleyward on June 26, 2012:

This is a fantastic hub! I'll try this soon. BTW how did you create those blue links within the same hub that move the reader where they need to go if they want to skip material? I just love your hubs. I learn so much from them! Thanks!

Kristin Trapp (author) from Illinois on June 26, 2012:

I agree myownlife. It sounds like you like this kind of pizza too. It's the best!

kelleyward on June 26, 2012:

Another fabulous recipes ktrapp! This sounds like it's also very fun to make!

Thelma Alberts from Germany on June 26, 2012:

Wow! Excellent! I love this recipe and your photos are mouth watering. I have to try this with all the recipes that I have read here in HubPages. Well, not all at once. Voted up and awesome!

myownlife from london on June 26, 2012:

Awesome, This is the best recipe, I think every one has to try it at least once at once.#Cheers

Kristin Trapp (author) from Illinois on June 25, 2012:

Well try to put the idea of grilling a pizza to the back of your mind for now Dan, get the ingredients tomorrow, and give it a try. I bet you could figure out how to make this over a campfire!

Dan Human from Niagara Falls, NY on June 25, 2012:

Well this was the wrong Hub to read before going to bed, now I am going to be hungry all night dreaming of grilling a pizza. Outstanding pictures and directions. Market day is tomorrow, so I may have to pick up some ingredients.

Kristin Trapp (author) from Illinois on June 25, 2012:

No settling required Arlene! I've seen YouTube videos on how you can even grill pizza on a charcoal grill. You should try it. Either way, I hope you get to make this recipe; the basil (which I know from your hubs you have lots and lots) tastes so good with the tomato marinated in olive oil and garlic. I've actually heated up similar ingredients on the stove and put it over pasta. It's the basil that brings it all to life.

Arlene V. Poma on June 25, 2012:

I am growing the tomatoes and basil because they are such a natural combination for any garden. Unfortunately, I can't "grow" a gas grill because hubby loves his Weber (charcoal and lighter fluid). Ugh! I guess I will need to settle for putting my pizza in my oven. I am crazy about basil. I just converted my husband into a pesto fan, so I'm looking forward to collecting more basil recipes. This recipe of yours looks like a lot of fun.

Kristin Trapp (author) from Illinois on June 25, 2012:

Vellur - Years ago I used to always order the pizza margherita whenever we went to the restaurant, Macaroni Grill - I was always curious about the name. I always ordered extra tomato and less cheese. I loved it, but this recipe tastes even better to me, plus it's much cheaper. My restaurant single-serving restaurant pizza was about $10 and with this recipe I can make four for that price!

Nithya Venkat from Dubai on June 25, 2012:

Delicious and yummy hub. You can save up by making pizzas at home. Interesting - how Pizza Margherita got it's name.

Kristin Trapp (author) from Illinois on June 25, 2012:

It really is a very simple recipe, mecheshier. Obviously lots of other toppings can be used, but the tomatoes and basil make a wonderfully light pizza that I really enjoy in the summertime. Thanks so much.

Kristin Trapp (author) from Illinois on June 25, 2012:

Thanks Victoria. The pizza cooks quite quickly on the grill and grilling does add a little bit of flavor too. The crust is much crisper than when it's done in the oven.

Kristin Trapp (author) from Illinois on June 25, 2012:

Thanks Gordon. Oh how I would love to be able to eat pizza in Italy - one day! It's a wonderful combination of flavors. Thanks for such a nice comment!

mecheshier on June 25, 2012:

Fabulous recipe. Wow! Wonderful pics, simple yet detailed instructions. Thank you for sharing. Oh, pizza is a favorite. Cannot wait to try your version.Voted up for awesome.

Victoria Lynn from Arkansas, USA on June 25, 2012:

That looks amazing. I LOVE pizza. On the grill sounds interesting and flavorful. Saving this one. Beautiful photos. Very attractive hub. Thanks!

Gordon Hamilton from Wishaw, Lanarkshire, United Kingdom on June 25, 2012:

Wow - looks and sounds absolutely sensational! Your recipe is fantastic and I love the clarity of your pictures. I have eaten Pizza Margherita in Austria - just a few miles from the Italian border - if never in Italy itself but your version definitely looks better. I am so jealous, thinking of outdoor grilling this pizza, as I listen to the howling wind lash the rain against my window! :(

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