Okay so mozzarella making is both easy and not so easy. I ordered a starter kit from the Cheese Queen for making mozzarella and ricotta. It’s supposed to take 30 minutes but it took me 2 hours. It also took my kitchen by storm. I had cheese curd everywhere in my kitchen. I was cleaning cheese curds from the floors, counters, endless bowls and pots. But despite the setbacks, I actually made an edible ball of mozzarella cheese! And it was delicious – so fresh, soft, and amazing.
My problem was that the cheese did not fully curd. It is supposed to become firm enough to cut and scoop out into a bowl. It did curd and separate from the whey, it just didn’t firm up enough. So I used cheesecloth to strain the whey out so I could go on making the cheese. With this kit I bought, it’s really not difficult to make homemade mozzarella if everything goes according to plan. They key is good milk. A gallon of pasteurized, not ultra-pasteurized and the fresher the better. The kit provided me with citric acid and rennet needed for making the cheese. The fun part is stretchy the mozzarella out so that it gets that wonderful stringy texture.
With my hard-won mozzarella ball, I made caprese salad, an absolute fav meal for me. And I made this grilled margarita pizza. Nothing beats homemade pizza on the grill. It gets crispy and you can easily add ingredients while it cooks unlike when baking in an oven. I don’t use a pizza stone, I just throw it on the grill. When one side has cooked, I flip it over, add my ingredients, close the cover, and in 5 minutes, the cheese is melted and the crust is crispy. This was probably my favorite pizza yet – I bought the freshest tomatoes I could find, the homemade mozzarella, and garden grown basil. Simple and satisfying.
Grilled Margarita Pizza
- 1 ball of pizza dough (white or whole wheat)
- 1 ball of fresh mozzarella (smoked mozzarella is delicious on pizza), sliced
- 1 ripe tomato, sliced
- 1 bunch of basil
- extra-virgin olive oil
- sea salt & freshly ground pepper
- Heat grill to medium heat. Cut your ball of pizza dough in 4 sections. Roll each section out into 4 thin circles or whichever shape you like (I usually do random shapes).
- Place the dough directly on to the grill rack (or you can use a pizza stone if you prefer). Wait until some bubbles form and then flip the dough over.
- Brush extra-virgin olive oil onto the dough. Layer slices of fresh mozzarella and tomato. Top with salt and pepper. Close the grill cover to allow the cheese to melt for 3-5 mins.
- Take grilled pizza off the rack, add fresh basil and a little more extra-virgin olive oil. Enjoy!