The tomatoes go on after the pizza cooks with mozzarella, so you get both oozy cheese and fresh, sun-ripened flavor. Slideshow: More Pizza Recipes 

Daniele Uditi
June 2017

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Credit: Abby Hocking / Food & Wine

Recipe Summary test

total:
1 hr
Yield:
Two 12-inch pizzas
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill and oil the grate. Spread the tomato slices on a platter and top with the 1 tablespoon of olive oil and the garlic. Season generously with salt and pepper.

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  • On a lightly oiled large baking sheet, stretch 1 ball of pizza dough to a 12-inch oval or round and brush with olive oil. Grill the dough over moderate heat until lightly charred on the bottom, 2 to 3 minutes. Flip the crust and scatter half of the mozzarella on top. Close the grill and cook until the cheese is melted and the crust is firm, 3 to 5 minutes. Transfer to a large board and top with half of the tomatoes. Sprinkle with salt and pepper. Garnish with torn basil.

  • Repeat with the remaining dough, mozzarella, tomatoes, seasoning and basil. Cut the pizzas into wedges and serve.

Notes

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