Description
A delicious Grilled Caprese Pizza that combines smoky grilled pizza dough with fresh mozzarella, heirloom tomatoes, and fragrant basil. Perfect for outdoor cooking enthusiasts looking to enjoy a fresh twist on a classic Italian favorite in just 30 minutes.
Ingredients
Scale
Pizza Base
- 1 pizza dough (store-bought or homemade)
- Flour and cornmeal (for dusting pan)
Toppings
- â…“ cup (123 g) pizza sauce, more if needed
- 1 ½ cups (112 g) shredded whole milk mozzarella cheese
- ½ large heirloom tomato, thinly sliced
- Handful of basil, thinly sliced or hand-torn
Instructions
- Preheat the Grill: Preheat your outdoor grill to high heat. Make sure the grates are clean and ready for cooking to prevent sticking and achieve ideal grill marks.
- Prepare the Dough: On a 9-inch pizza pan generously dusted with flour and cornmeal, roll out the pizza dough. Gently stretch and pull it to fit the pan perfectly to ensure an even crust.
- Grill the Dough: Carefully slide the prepared dough onto the hot grill, positioning it centered on the grate. Close the lid and grill for 3 to 5 minutes on each side. Check occasionally to avoid burning and ensure even cooking.
- Assemble Toppings: Once both sides of the dough are grilled, reduce the grill heat to low and transfer the dough inside. Spread the pizza sauce evenly across the grilled dough, sprinkle generously with shredded mozzarella, and arrange the thinly sliced heirloom tomato on top.
- Finish Grilling: Return the assembled pizza back to the grill. Cook until the cheese melts fully and the toppings are heated through. Remove the pizza from the grill, garnish with fresh basil, slice, and serve immediately for the best flavor and texture.
Notes
- Use a pizza stone or a heavy-duty pizza pan for better heat distribution if preferred.
- If you don’t have an outdoor grill, a grill pan on the stovetop can be used as an alternative.
- Adjust the heat carefully to avoid burning the dough while ensuring toppings get cooked.
- Feel free to substitute fresh basil with pesto for an extra burst of flavor.
- Let the dough rest if homemade for at least 30 minutes before rolling for better texture.
