2-3small tomatoes, assorted colors (it just looks nicer-but all red is fine too), sliced
1 8-ounceball mozzarella, sliced (I used about 3/4 of it, but I think it’s better to have a little extra just in case)
1/4bunch of basil leaves, (about 8-10 leaves)
coarse sea salt, (can you fine grain, but the coarse really brings out the flavor and is great for topping)
**I mixed the pesto with the oil to get a little bit of that pesto, herby flavor- however this was an easy step because I almost always have leftover pesto in my fridge. You could easily just use oil here and it’d be fine. I personally would not make pesto or buy pesto if I didn’t already have it on hand.
Instructions
Have all ingredients set out and ready. Have pizza dough on a baking sheet (you’ll use that later), sliced tomatoes, mozzarella and basil ready, and a small bowl of oil with a brush.1. If using pesto and making the pesto oil, combine 1 tablespoon of olive oil with 1 tablespoon of pesto and set aside.2. Dough should be rolled out.
Preheat grill to 400-500. It will lose heat as it’s open, but generally try to keep the temperature around here.
Oil grill with a spray and brush oil onto dough. Place dough onto grill. Close grill and grill for about 2-3 minutes, until there are noticeable grill marks on the dough. Flip and grill on other side for another 2-3 minutes. Place dough on baking sheet.
Brush pesto oil or just regular oil onto top of pizza. Then place on tomatoes and mozzarella (mozzarella first). Place the entire baking sheet directly onto the grill (yes, it’ll be okay) and grill until mozzarella is just slightly melted and tomatoes are warm, about 4 minutes. You can grill for longer if you prefer them to be more melted and cooked- it’s really about what you want.
Remove from grill. Top with basil and sea salt. Serve.