Wednesday, July 20, 2011

Grilled Caprese Pizza

So who has a plethora of tomatoes and basil this time of the year? Well if you do, first pile up some to bring to me so I can make some salsa, mine aren't quite ready yet...then go out to the store buy some refrigerated pizza dough (or if you are really ambitious make your own, but lets be honest it is too hot for that), garlic if you don't have it in your pantry and fresh mozzarella and be prepared to excite your taste buds!

The ingredients
Grilled Caprese Pizza (serves 2)
1/2 can refrigerated pizza dough (pull the dough out, unroll it, cut it in half and roll the remainder up in plastic wrap and store in a sealed zip lock baggie in the refrigerator)
2 tomatoes (I used heirlooms I picked up at the grocery store) thinly sliced
1 small ball of smoked mozzarella thinly sliced
3-4 basil leaves (roll them together and cut into thin strips)
1 clove garlic
olive oil

Crush one garlic clove into 3-4 tablespoons of olive oil and set aside while slicing tomatoes, mozzarella and basil. Pre-heat the grill to high heat, oil the side of the dough that you will put down first. Turn the grill down to medium-low before putting the dough on the grill and oil the grates with a papertowel. Place oil side down and grill with the grill lid open for 3-4 minutes or until crusty and grill marks appear. While grilling the first side brush the top side with oil. When flipping I recommend using tongs and a large metal grill turner and work quickly (it is key to make sure the bottom side is cooked because it will turn easier) flip the dough and arrange the tomatoes, mozzarella and basil and brush the edge of the pizza with the oil again. Close the lid of the grill to let the mozzarella heat up and melt, approximately 2-3 minutes. Remove onto a giant platter or cutting board, cut into squares and serve. Total time this takes is probably 30 minutes.
Doesn't this look delish! The grill marks are awesomeness...

If you want to make this for more people I still recommend using 1/2 the pizza dough so it is easier to work with on the grill.

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