Ingredients:

  • 1 lb room-temperature pizza dough
  • 3 tbsp extra virgin olive oil
  • 2 tbsp cornmeal or all-purpose flour
  • 1 cup San Marzano crushed tomatoes, strained
  • 8 oz fresh mozzarella, sliced or torn
  • 1 bunch fresh basil leaves
  • 0.5 tsp sea salt
  • 0.25 tsp red pepper flakes

Instructions:

  1. Preheat your gas grill with all burners on high for 10–15 minutes until the thermometer reads at least 500°F. On a lightly floured surface, stretch the 1 lb dough into a 12-inch rustic oval and brush one side generously with olive oil.
  2. Clean grill grates. Place the dough circle oil-side down directly over the high-heat flames. Cook for 2 minutes with the lid open until dough puffs and develops mahogany-colored char marks.
  3. Flip the dough using tongs and a spatula. Quickly brush the newly flipped side with oil, then spread a thin layer of strained crushed tomatoes and top with fresh mozzarella.
  4. Turn the burners down to medium high and close the grill lid. Cook for another 3-5 minutes until the cheese is melted and the bottom is crisp. Remove from grill, garnish with fresh basil, sea salt, and red pepper flakes.