- Pizza dough
- 2 ½ Tbsp olive oil
- 8 oz Fresh mozzarella, thinly sliced
- 12 fresh basil leaves, chiffanade
- 2 small plum tomatoes, thinly sliced
- Salt and pepper to taste
With pizza dough at room temperature, preheat an outdoor grill to medium heat and place the stone pizza grill on and close grill lid. Dust pizza peel and dough with corn meal and dust your hands and dough with flour. Flatten the ball of pizza dough into a 12″ round. Place dough onto pizza peel. Give the pizza peel a shake before adding the toppings to make sure the dough has not stuck to the peel. Top the dough with mozzarella, tomatoes, basil and season with salt and pepper and drizzle with olive oil. With a quick motion, slide the pizza onto the heated pizza stone. Close grill cover. Bake undisturbed for 4 minutes. Check the bottom of the pizza dough to prevent from burning. Grill about 4 minutes longer. Before serving top with fresh basil, sprinkle with salt and drizzle with a touch more olive oil.
