I recently came across some delicious cherry and grape tomatoes at my local farmers market. I was planning on making some grilled pizza and as soon as I tasted them, I knew that they had to go on least one of the pizzas. I did two versions, one replaced the sauce completely with the tomatoes, cut in half and charred on the grill, and one had the sauce and the tomatoes. Both were amazing but I preferred the one with just the tomatoes, mostly because it is different. Before trying this recipe I recommend reading our detailed set-up and technique for grilling pizza, which can be found in our Grilled Pizza article.
Grilled Pizza with Cherry Tomatoes
Prep time: | Cook time: | Total time:
Makes 2 pizzas
20 cherry and/or grape tomatoes, halved
salt & pepper to taste
2 balls of grilled pizza dough
extra-virgin olive oil for brushing
freshly grated Parmigiano-Reggiano cheese
1/4 pound fresh mozzarella, cut into small chunks
4 large basil leaves, torn into pieces by hand
- Place tomatoes, cut side down, in a oiled grill pan. Grill over direct heat until tomatoes are slightly charred on top, then transfer them to a bowl and season with salt & pepper. Set up the bowl of tomatoes and the other ingredients at your grilling station for easy access.
- Prepare a charcoal grill for grilling pizza creating a very hot fire on one side with couple of layers of charcoal just a few inches from the grate, and a low fire on the other side with just a few coals.
- Oil the bottom of a baking sheet and place one of the dough balls on it. Using your hands flatten it out to about 1/8 inch thick. Carefully slide the dough onto the hot side of the grill. Watch the dough closely making sure it doesn’t burn by lifting it with tongs and peeking under.
- When the dough is charred on the bottom, flip it over and brush it with olive oil. Sprinkle with Parmigiano-Reggiano, dot with half of the fresh mozzarella and scatter half of the tomatoes on top. With either the tongs or a spatula, slide the pizza to the cooler side of the grill. Cover grill, making sure the vent holes are open, and cook for 3-5 more minutes. The pizza is done when the cheese is melted and the bottom is slightly charred. Using a spatula, remove pizza from grill to a serving tray, garnish with half of the basil, slice and serve. Repeat with second ball of dough.