- 1 pk
- pizza dough (24 oz. package from the Willy Street Co-op's deli, brought to room temperature 1 hour before preparing)
- 1⁄4 c
- olive oil (divided)
- 3⁄4 lb
- tomatoes (sliced)
- 1 1⁄2 c
- basil (fresh, loosely packed)
- 2 c
- cheese (try a blend of mozzarella and Romano, or Gruyère, grated, or for vegan pizza, Daiya mozzarella shreds)
Using the Co-op's pizza dough makes this so easy! The following recipe is quite minimal, so use this as a starting point - try a more traditional one with tomato sauce, or pesto, and add meat if you like, or more vegetables. Once you've grilled pizza, you won't want to turn the oven on for the rest of the summer.
If using a gas grill, light it to high. If using a charcoal grill, get a hot pile pile of coals going. When the grill is ready, prepare the dough. With a sharp knife, slice the ball of dough in half. Each ball will make one approximately 16-inch pizza.
On a lightly floured suface, gently press out the dough to create a circle. If the dough is too stretchy, cover loosely with a clean dishcloth and allow to rest for 10 minutes, then try again (see note). Once you've created a circle of even thickness, brush oil on one side.
Set the oiled side of the dough down on the grill. Brush the top with olive oil. If using a gas grill, close the cover. Check the dough every 20-30 seconds, and when the bottom is deeply golden, flip it over. Arrange the sliced tomatoes on it, sprinkle generously with salt and pepper, then scatter with basil leaves and a dusting of cheese. Check the bottom of the dough frequently. When deeply golden, use a baking sheet or pizza peal to remove. Drizzle with more oilve oil, and serve while piping hot.
Pizza dough behaves itself best if taken out of the fridge well before starting to work with it. Give it an hour at room temperature, and if it gets too bouncy (like it keeps stretching back), give it a rest by loosely covering with a cloth and taking a break for 10 minutes. It will be better for you and the dough!