Celebrate grilling season with this Fire Grilled Three Cheese Margherita Pizza.
This post is sponsored by Cache Valley. All opinions are my own.
Schools out and it is finally GRILLING SEASON! Summer is one of my favorite times of year because it is all about being outdoors, being with family and grilling some amazing food. For most people, when it comes to grilling season, they think of hot dogs, hamburgers and steak. For many years now, in my home, the start of grilling season means Fire Grilled Three Cheese Margherita Pizza. This is one of my favorite start of summer traditions because not only is it CRAZY cheesy good, but it is so much fun to make! My kids love to customize their summer pizza with their favorite toppings. But for me--- extra extra cheese and tomatoes make the perfect pizza.
Living in Utah, we are lucky to have AMAZING cheese that makes the pizza just right. I'm telling you, the mix of Cache Valley Provolone, Muenster and Mozzarella is AH-May-Zing so when you make it--- those three cheese are a MUST! Trust me. At Cache Valley Creamery, they believe in providing wholesome, real and delicious cheese. Their inspiration comes from the people, values and beautiful landscape of the Cache Valley region, resulting in delicious cheese using only the highest-quality ingredients. Those high-quality ingredients make one mighty good Pizza. So come on and dust off your grills and kick off the summer with your family and friends and some Pizza!
Fire Grilled Three Cheese Margherita Pizza
1 Tomato, sliced
Cache Valley Muenster Cheese Slices
Cache Valley Provolone Cheese Slices
Cache Valley Mozzarella Shredded Cheese
5 cups flour
2 tsp salt
2 tsp sugar
2 tsp yeast
2 1/4 cup very warm water
With the paddle attachment of your mixer add in all the dry ingredients and run until evenly mixed. Then slowly add water until a dough ball begins to form. There will be no dry flour at the bottom. Then switch to a dough hook and run 10 minute.
Remove dough, shape into balls and put in a bowl. Cover with plastic wrap and place in a warm, draft free spot to rise for 3 to 4 hours.
10-12 vine ripened tomatoes
1 tsp diced garlic
1 Tbsp diced sweet onion
2 tbsp diced fresh basil
2 tbsp garlic infused olive oil
1 tbsp quality tomato paste
Pinch of salt
Peel and remove seeds and liquid from tomatoes
I add olive oil to a sauce pan and heat to medium high heat. Add onions and heat till translucent and beginning to caramelize. Add tomatoes and cook down till they begin to break apart. Add garlic, basil and tomato paste. Add salt if desired.
1. Pre-heat grill to 550 degrees with hot Pizza Stone in Grill.
2. Toss or Roll out Pizza dough into desired shape and size.
3. Spread layer of Pizza sauce over Pizza dough.
4. Top with Muenster Cheese and Provolone Cheese, alternating slices.
5. Sprinkle with Mozzarella Cheese.
6. Add fresh basil.
7. Put pizza on hot baking stone and cook for 6-10 minutes. Crust should be golden brown and cheese will be bubbly.
8. Top with sliced tomatoes and drizzle with olive oil. Serve Immediately and ENJOY!!
With a wide range of wholesome, real and delicious products, Cache Valley has something for everyone and for every occasion. Serve up some Easy Ham and Cheese Breakfast Quiche for a holiday brunch or Extra Cheesy Chicken Chalupas for a dinner the kids will love-- Cache Valley cheese will make every meal extra special.