By Just A Pinch KitchenCrew
☆☆☆☆☆ 0 votes
- 6 oz
- pizza dough
- 1/4 c
- olive oil
- 1/2 tsp
- garlic clove, minced
- 1/2 c
- fontina cheese, shredded
- 2 Tbsp
- romano cheese, grated
- 6 Tbsp
- canned tomatoes in heavy puree, chopped
- basil leaves
1Prepare a charcoal fire, setting the grill rack 3-4 inches above the coals.
2On 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.
3You may achieve a rectangle rather than a circle; the shape is unimportant; do take care to maintain even thickness.
4When 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.
5Catch the loose edge on the grill first and guide the remaining dough into place over the fire.
6Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear.
7Using tongs, immediately flip the crust over, onto the coolest part of the grill.
8Quickly brush the grilled surface with olive oil.
9Scatter the garlic and cheeses over the dough and spoon dollops of tomato over the cheese. Do not cover the entire surface of the pizza.
10Finally, drizzle the pizza with 1/2 tablespoon olive oil.
11Slide the pizza back toward the hot coals, but not directly over them.
12Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning.
13The pizza is done when the top is bubbly and the cheese melted, about 6-8 minutes.
14Serve at once topped with the basil leaves and additional olive oil if desired.