The classic summer ingredients come together in pizza perfection. I like to slice the tomatoes fairly thick, about a quarter-inch, so they become tender but still keep their shape. Shredding the basil keeps the fragile leaves from bruising. Simply stack several leaves, roll the bunch tightly and thinly slice through.
Tomato, Basil and Mozzarella Pizza
Serves 4 to 6
1 recipe prepared pizza dough for grilling
1 ½ cups shredded mozzarella
3 Roma tomatoes, sliced
½ bunch basil leaves, shredded
2 ounces freshly grated Parmigiano-Reggiano cheese
salt and freshly ground black pepper, to taste
3 tablespoons olive oil
1. Prepare the dough for grilling and bake according to instructions. Sprinkle the grilled pizza crusts with mozzarella. Top the cheese with the tomatoes and sprinkle with the basil and Parmesan. Season with salt and pepper and drizzle the topping with olive oil.
2. Continue to bake the topped pizza on the grill as directed. Using the pizza peel, remove the pizza from the grill and slice into servings.
Enjoy!
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Arugula can turn bitter with too much heat. I prefer to top the baked pizza with fresh arugula leaves tossed with a little olive oil, salt and pepper. Divine!
Grilled Pizza Provencal
Serves 4 to 6
1 recipe prepared pizza dough for grilling
3 large tomatoes, seeded and coarsely chopped
½ cup pitted Kalamata olives, sliced
3 cloves garlic, minced
1 teaspoon dried oregano
3 tablespoons olive oil
salt and freshly ground black pepper, to taste
4 ounces crumbled feta cheese
1 bunch arugula leaves
1. Prepare the dough for grilling and bake according to instructions.
2. In a medium bowl, stir together the tomatoes, olives, garlic, oregano, and oil. Season with salt and pepper, to taste. Spread the tomato mixture on the grilled pizza crusts. Sprinkle the topping with the cheese.
3. Continue to bake the topped pizza on the grill as directed. Using the pizza peel, remove the pizza from the grill. Top the pizza with the arugula leaves; slice and serve.
Enjoy!