Have you ever made pizza outside on the grill? This is one of our Cool-jams summer favorites.
Fire up the grill and bring your pizza fixings outdoors. Grilled pizza with mozzarella, basil, and tomatoes is a fun and refreshing way to spend a summer evening.
1 (16 ounce) package pizza dough, at
1/4 cup olive oil
4 ounces shredded Asiago cheese
3 large tomatoes, thinly sliced
1 cup packed whole basil leaves
1 (8 ounce) package fresh mozzarella
salt and ground black pepper to taste
|1.||Preheat an outdoor grill for high heat, and lightly oil the grate.|
|2.||Place pizza dough in a bowl to rise 2 to 3 times the original size, about 1 hour. Flour a work surface and a rolling pin. Divide dough in half; roll each half to a 10- to 12-inch diameter circle.|
|3.||Place pizza dough rounds on the preheated grill using a wooden paddle (pizza peel) and close lid; cook until grill marks appear on the bottom of each round, 3 to 5 minutes. Remove from grill and flip over on a work surface. Lower grill heat to medium.|
|4.||Brush each round with olive oil. Spread half the Asiago cheese on each crust; add tomatoes, basil, and mozzarella. Season with salt and pepper.|
|5.||Transfer pizzas to grill with wooden paddle and close lid. Cook until bottom of rounds is cooked with grill marks and cheese is melted, 7 to 10 minutes. Remove from grill and let stand for 5 minutes before serving.|