By Just A Pinch KitchenCrew
☆☆☆☆☆ 0 votes0
6 ozpizza dough
1/4 colive oil
1/2 tspgarlic clove, minced
1/2 cfontina cheese, shredded
2 Tbspromano cheese, grated
6 Tbspcanned tomatoes in heavy puree, chopped
How to Make Grilled Pizza
- Prepare a charcoal fire, setting the grill rack 3-4 inches above the coals.
- On a large oiled inverted cookie sheet, spread and flatten the pizza dough with your hands into a 10-12 inch free form circle, 1/8 inch thick, do not make a lip.
- You may achieve a rectangle rather than a circle; the shape is unimportant; do take care to maintain even thickness.
- When the fire is medium hot, use your fingertips to gently lift the dough by the two corners closest to you, and drape it onto the grill.
- Catch the loose edge on the grill first and guide the remaining dough into place over the fire.
- Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear.
- Using tongs, immediately flip the crust over, onto the coolest part of the grill.
- Quickly brush the grilled surface with olive oil.
- Scatter the garlic and cheeses over the dough and spoon dollops of tomato over the cheese. Do not cover the entire surface of the pizza.
- Finally, drizzle the pizza with 1/2 tablespoon olive oil.
- Slide the pizza back toward the hot coals, but not directly over them.
- Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning.
- The pizza is done when the top is bubbly and the cheese melted, about 6-8 minutes.
- Serve at once topped with the basil leaves and additional olive oil if desired.