Recipe for Grilled Pizza with Mozzarella, Basil, and Tomato (2024)

FAQs

Do you put basil on a pizza before or after you cook it? ›

It's traditional to put the basil leaves on the pizza before baking, and it bakes with the rest of the pizza. But Franco Pepe at Pepe in Grani puts fresh basil on his margherita after it is baked, and so do others I admire. I like it both ways.

Place the pizza dough on the baking sheet and stretch it into a large oval. Spread a heaping ½ cup of the tomato sauce* evenly over the pizza dough, leaving a 1-inch border around the edges. Top with the mozzarella and transfer to the hot oven.

Cheese always goes belowthe toppings

You've got your dough as the foundation. Then your sauce. The cheese is the next solid layer. Then your toppings (after all, they're called top-pings and not bottom-ings), and then finally your garnishes like basil, pepper, fresh mozzarella, etc, after the pizza is cooked.

Don't Cook the Sauce!

Spoon it right onto the pizza, cover with additional toppings, and bake. If you'd like a thicker sauce, strain the tomatoes from their juices before blending.

Genovese Basil

Also called sweet basil or sweet Genovese, this is the most common variety and what you'll find in those plastic packages at the supermarket. The oval-shaped leaves are about 2-3 inches long and have a strong aroma and peppery flavor. This is the classic choice for pesto, Caprese salad, and pizza.

Fresh basil will burn or oxidize quickly when cut, so you want to add it as soon as possible. Adding it to the pizza right before serving is the best way to stay fresh and delicious. Just make sure that you slice it before baking it to not sit on the counter for too long.

Fresh mozzarella does not melt well because it is stored in brine. Because of the high moisture content, fresh mozzarella releases water when it melts. This can ruin your pizza and make it watery. You can use processed mozzarella in your pizza, or you can use a mix of milk, half-and-half, or cream.

For pure meltability, nothing beats low-moisture mozzarella. While fresh mozz exudes water as it melts and becomes more soupy than melty, The best low-moisture mozzarella should stretch and stretch, yet still remain dry enough that the pizza crust remains intact.

FAQs. Can I use yellow onions or white onions? You can! The flavor will be a little different because the red onions are a sweeter variety of onion, but it'll still be delicious.

Do pizza toppings go over or under cheese? ›

It's also a good idea to keep cheese, sauce, and other “melty” ingredients below the uppermost layer of toppings since they might otherwise prevent other ingredients from cooking through completely.

Whereas a pizza sauce is a tomato sauce, it's raw and uncooked with more herbs. Hence, many people want to know, "can you use ketchup on pizza?" The answer - yes. And we're going to help you find out how to do so perfectly, without making your pizza soggy or bad.

Pizza sauce is VERY forgiving - you can use just about any tomatoes you like! If you're using canned tomatoes, we like using a smooth variety like tomato sauce or crushed tomatoes. You can use canned whole or diced tomatoes if you don't mind a more textured sauce. You can also use fresh tomatoes here!

Soft herbs, like basil or cilantro, are best scattered on top of the pizza as it comes out of the oven. Seeds, like fennel or cumin, should be toasted in a dry pan, ground fresh for each use, and sprinkled on top of the pizza before it goes in the oven or added to the sauce when you make it.

The fresh basil added at the end is essential. This sauce can be left chunky (which I prefer) or blended in a food processor to a smooth sauce. Serve spooned over cooked pasta with plenty of parmesan cheese.

Basil is one of the most popular herbs used on pizza. Often found on classic pizzas like Margherita, basil has a fresh, vibrant flavor that complements other ingredients and toppings. Add it to pizzas with tomatoes, onions, olives, mushrooms or garlic. Use fresh basil or sprinkle dried basil over the top of the pizza.