Pizza Margherita's beauty is in its simplicity, so get the best quality ingredients you can: extra virgin olive oil, real bufalo mozzarella, ripe heirloom tomatoes, fresh basil, garlic, and fresh pizza dough. I often cook pizza at high heat in the oven (see this post) for a quick weeknight meal, but cooking pizza on the grill on a pizza stone over charcoal gives it a wonderful smoky flavor. The Big Green Egg does pizza exceptionally well.
Pizza Dough (homemade or if you can buy it freshly made at a local store, you can use that)
2 cloves garlic, smashed
Grated parmigiano reggiano cheese
Ripe tomatoes, sliced
1 large ball, Bufalo mozzarella
Fresh basil, cut in chiffonade
Put garlic and 2 tbs. extra virgin olive oil in bowl. Put in microwave and warm on high for 30 seconds, so that the garlic can infuse the olive oil.
Stretch dough out into a disk (see post for more information on how to do this). Put cornmeal on the pizza peel and put the disk onto the peel. (If you're cooking in the oven and not on the grill, you can use parchment paper instead of relying on the cornmeal to be able to move the pizza from the peel to the pizza stone.)
Brush dough generously with garlic-infused olive oil. Sprinkle dough with grated parmigiano reggiano cheese. Evenly distribute tomato and mozzarella slices. Sprinkle toppings with sea salt and pepper and additional parmigiano reggiano.
Cook on a heated pizza stone at 450 to 500 degrees (grill or oven) for 10 minutes or until crust is browned and cheese is bubbling. If your grill goes higher to 600 or 700 degrees, you can cook your pizza at those temperatures too. Remove and sprinkle pizza with basil. Serve.