The classic pizza Margherita may be my all time fave, and I am not alone. It is so simply elegant, just dough, tomato sauce, cheese, and fresh green basil. Legend has it that it was first made by a local baker named Esposito in 1889 to commemorate the visit of Italy's Queen Margherita to Naples. He decorated it with the red, green, and white colors of the Italian flag. This one depends heavily on fresh basil and it just cannot be made properly with dried basil, so don't try. Note: The pizza in the picture above was made at a restaurant. I keep forgetting to take pix of mine befoer I eat it. Before you start, I recommend you read my article The Zen of Grilled Pizza (Pizza alla Griglia).
Makes. 1 (14") pizza Preparation time. 30 minutes (not counting the time to make the dough) Cooking time. 20 minutes
Ingredients
16 ounces pizza dough
3 tablespoons extra virgin olive oil
2 cloves garlic, minced or pressed or crushed
3 meaty tomatoes like Romas, stemmed, seeded, and chopped
10 fresh basil leaves, stems cut off close to the leaf
4 ounces fresh mozzarella, sliced thin
2 pinches kosher salt
several grinds fresh ground black pepper
About the cheese. This pie is measurably better if you get fresh mozz, the kind sold at deli counters in water.
Optional. You can use tomato sauce if you can't find really fresh tomatoes.
2) Preheat the grill to high. Shoot for 450 to 500°F.
3) Coat the pan with oil. Spread the dough in the pan with your hands, and don't worry if it is not perfectly round. Paint the top of the dough with the oil, and sprinkle with the garlic, concentrating it in the center so you get it in the first bite and the flavors linger as you work to the edges. Lay the tomatoes on the oil, then the fresh whole basil leaves, then the cheese, then the salt and pepper.
4) Bake until the bottom is dark golden and the cheese is runny and bubbling, cut, and serve.
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The prize for Best BBQ Tool at the 2012 The National Barbecue Association conference went to a simple inexpensive fridge magnet by Meathead. It includes the latest USDA recommendations as well as chef recommendations (and they often differ) as well as color photos of the different stages of doneness for red meats. The temperatures are the same for both indoor and outdoor cooks. Click here for more info and how to order it.
GrillGrates Take You To The Infrared Zone
GrillGrates are the best new product I have tested in years and the best thing to happen to beef since salt and pepper. The base superheats, eliminates hot spots, and blocks flareups. This is the concept behind the expensive new infrared grills. A must for gas grills. Click here for more about GrillGrates.
The Smokenator: A Necessity For All Weber Kettles
If you have a Weber Kettle, you need the amazing Smokenator and Hovergrill. The Smokenator turns your grill into a first class smoker, and the Hovergrill can add capacity or be used to create steakhouse steaks. Click here to read more.
ThermoWorks Pocket Thermometer - No More Guessing
A good thermometer is why I never serve overcooked or undercooked food. This one has a very thin tip with a tiny thermocouple so it gives an accurate reading in just six seconds. I cannot recommend it more highly. It will improve your cooking overnight and pay for itself in a hurry. And it is inexpensive. Click here for more about thermometers.
Steakhouse Knives
These are the same knives used at the best steakhouses (Peter Luger, Smith & Wollensky, Morton's and others). Machine washable, temper-ground, serrated, high-carbon stainless-steel, full-tang blades with excellent cutting edge retention, beefy hardwood handle, rust and stain resistant, and they stay shiny without polishing. And now they have the AmazingRibs.com imprimatur. Click here for more info on these wonderful knives.
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AmazingRibs.com is all about the science and zen of barbecue, grilling, and outdoor cooking, with great BBQ recipes and techniques: Baby back ribs, spareribs, pulled pork, beef brisket, steak, burgers, chicken, smoked turkey, lamb, barbecue sauces, burgers, steaks, rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, and accessories. It is edited by 
About Product Reviews and Best Value Gold, Silver, and Bronze Medals. These are highly recommended products based on features, quality, and especially value. Rest assured that when we recommend a product, it is really because we like it, not because someone has paid us to say so because we do not accept advertising from products we review. We purchase many products we review although occasionally suppliers send us samples. We have always been transparent about when we are reviewing a product sample, even before 
The prize for Best BBQ Tool at the 2012 The National Barbecue Association conference went to a simple inexpensive fridge magnet by Meathead. It includes the latest USDA recommendations as well as chef recommendations (and they often differ) as well as color photos of the different stages of doneness for red meats. The temperatures are the same for both indoor and outdoor cooks. 
With a $30 donation you'll get a 100% cotton brushed twill adjustable low profile cap with the AmazingRibs patch sewn on. I'll even toss in a small bag of BBQ'rs Delight wood smoke pellets. Click here for 
