Ingredients
Scale
- 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
Instructions
- 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.
- Prep Time: 20 mins
- Cook Time: 20 mins