Ingredients:

  • 1 lb (450g) store-bought or homemade pizza dough, room temperature
  • 2 tbsp (30ml) extra virgin olive oil, for brushing
  • 1 tbsp (8g) cornmeal
  • 1/2 cup (120ml) pizza margherita sauce
  • 8 oz (225g) fresh mozzarella cheese, sliced or torn
  • 1 handful (10g) fresh basil leaves, torn
  • 1/4 cup (15g) grated Parmesan cheese
  • 1 tbsp (15ml) extra virgin olive oil, for drizzling

Instructions:

  1. Preheat the outdoor grill to high (500°F to 550°F / 260°C to 285°C). Lightly oil the grill grates to prevent sticking.
  2. Roll or stretch the pizza dough into 12-inch circles. Brush both sides of the dough generously with olive oil.
  3. Place the dough directly onto the hot grill grates. Close the lid and cook for 2–3 minutes until the bottom is mahogany-colored and the dough puffs.
  4. Flip the dough using tongs. Quickly spread a thin layer of margherita sauce over the seared side, then sprinkle with Parmesan and distribute fresh mozzarella evenly.
  5. Close the grill lid for another 3–5 minutes until the cheese is bubbly and molten. Remove from grill.
  6. Transfer pizza to a cutting board, scatter fresh torn basil leaves over the top, and finish with a drizzle of olive oil.