Ingredients

The following ingredients have 5 Servings
  • 1 pound white or whole grain pizza dough, thawed if frozen
  • All-purpose flour for dusting
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 small tomatoes, about 10 ounces total, thinly sliced
  • 1/4 pound pepperoni, halved lengthwise and thinly sliced
  • 1/2 cup loosely packed fresh basil leaves, thinly sliced

Instruction

  • Prepare a grill for medium heat cooking.
  • Divide pizza dough into 4 equal balls.
  • On a lightly floured surface, roll each ball out to a rough circle about 8 inches in diameter.
  • Brush on both sides with 1 tablespoon of the oil and transfer to baking sheets or cutting boards and cover dough with kitchen towels or parchment paper.
  • Place dough circles 2 at a time on the grill and cook until bottoms are browned and charred in spots, 2 to 3 minutes, using tongs or a spatula to move and rotate crusts frequently.
  • Transfer crusts, browned-side up, back to the baking sheets.
  • Layer evenly with tomatoes and pepperoni.
  • Slide pizzas 2 at a time back on the grill.
  • Cover grill and cook until bottoms are browned and tomatoes are softened, about 5 minutes, rotating pizzas frequently.
  • Drizzle pizzas with remaining 1 tablespoon oil and sprinkle with basil.