Ingredients:

  • 1 lb pizza dough, room temperature
  • 2 tbsp extra virgin olive oil (for brushing)
  • 1 pinch coarse sea salt
  • 1/2 cup white pizza sauce
  • 8 oz fresh mozzarella, sliced
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup fresh basil leaves, torn
  • 2 tbsp extra virgin olive oil (for drizzling)

Instructions:

  1. Preheat the outdoor grill to high (450°F to 500°F) and scrub the grates clean with a grill brush.
  2. Generously brush the grill grates with olive oil immediately before adding the dough to create a non-stick surface.
  3. Roll or stretch the pizza dough into a thin circle. Brush both sides lightly with olive oil and sprinkle with a pinch of sea salt.
  4. Lay the naked dough directly onto the hot grates and close the lid for 2–3 minutes until the dough bubbles and the bottom is mahogany-colored and charred.
  5. Flip the dough using a spatula so the cooked side is facing up.
  6. Quickly spread the white pizza sauce over the crust, then add the sliced mozzarella and quartered cherry tomatoes.
  7. Close the grill lid for 3–5 minutes until the cheese is bubbled and melted.
  8. Remove from grill, top with torn fresh basil, and drizzle with remaining olive oil before serving.