A classic combo of tomato sauce, mozzarella, and a few basil leaves allows the smoky, lightly charred crust of this grilled pizza to shine.
What to buy: While homemade is going to taste best, a lot of the components for this pizza can be bought at the store. Premade pizza dough and pizza sauce are widely available and will bump this recipe up to weeknight status.
- Yield: 2 (10-inch) pizzas
- Difficulty: Medium
- Total: 35 mins
- Active: 35 mins
- 14 ounces Basic Grilled Pizza Dough
- Olive oil, for brushing
- Kosher salt, for sprinkling
- 2/3 cup Basic Pizza Sauce
- 8 ounces part-skim mozzarella cheese, sliced into 1/4-inch-thick slices
- 8 to 10 large basil leaves, torn in half
- Heat half of a gas or charcoal grill to high (about 400°F) and the other half to low (about 300°F). Divide dough in 1/2 and roll into 2 rounds about 1/4 inch thick and 10 inches in diameter. Brush the top of 1 round with olive oil and sprinkle with salt.
- Lay dough oiled side down on the hotter half of the grill and brush the top with oil and sprinkle with salt. Grill dough without moving until grill marks form on the bottom, about 2 minutes.
- Flip dough with a spatula or tongs to the cooler half of grill. Spread 1/2 of the sauce evenly over dough and arrange 1/2 of the mozzarella on top. Cover and grill, rotating if necessary to avoid any hot spots, until dough is lightly charred and cheese is melted, about 8 to 10 minutes.
- Transfer pizza to a cutting board, top with 1/2 of the basil leaves, slice, and serve. Repeat with second round of dough and remaining toppings.