James Baigrie
Ingredients
| U.S. | Metric | Conversion chart |
-
1 pound(s) fresh pizza
dough -
6 ounce(s) fresh
mozzarella cheese,
thinly sliced
- 4 plum tomatoes, sliced
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) coarsely ground black pepper
- 1/2 cup(s) sliced fresh basil leaves
- 1 tablespoon(s) extra virgin olive oil
Directions
- Prepare outdoor grill for covered, direct grilling on medium-low.
-
Cut dough into 4 equal pieces. On one
end of oiled cookie sheet,
with fingertips, spread and flatten 1 piece of dough to about 1/8-inch
thickness. (Edge does not need to be even.) On same cookie sheet, repeat
with another piece of dough. Repeat with a second oiled cookie sheet and
remaining dough.
- Place all 4 pieces of dough, oiled side down, on hot grill grate. Cook 2 to 3 minutes or until grill marks appear on underside (dough will stiffen and puff).
- With tongs, turn crusts over. Working quickly, arrange one-fourth of mozzarella, one-fourth of tomatoes, salt, and pepper on each crust. Cover grill and cook pizzas 3 to 4 minutes longer or until undersides are evenly browned and cooked through.
- Transfer to cutting board; sprinkle tops of pizzas with basil, and drizzle with extra virgin olive oil. Cut into wedges. Makes 4 servings.
Tips & Techniques
ReciTip: Look for fresh
pizza dough in the dairy section
of your supermarket, usually sold near the tortillas. (Frozen pizza dough
is also available, but it takes several hours to thaw before it can be
used.) Or you can purchase dough from a local pizzeria; they'll usually
sell it to you in 1-pound balls if you ask.