We love small, flavorful heirloom or Kumato tomatoes on these pizzas, but any ripe variety will be delicious. Just make sure you slice them thinly and don’t overload the crusts, or they may turn out soggy instead of nicely crisp and chewy.
Special Diets:
Ingredients
Method
Prepare a grill for medium heat cooking.
Divide pizza dough into 4 equal balls.
On a lightly floured surface, roll each ball out to a rough circle about 8 inches in diameter.
Brush on both sides with 1 tablespoon of the oil and transfer to baking sheets or cutting boards and cover dough with kitchen towels or parchment paper.
Place dough circles 2 at a time on the grill and cook until bottoms are browned and charred in spots, 2 to 3 minutes, using tongs or a spatula to move and rotate crusts frequently.
Transfer crusts, browned-side up, back to the baking sheets.
Layer evenly with tomatoes and pepperoni.
Slide pizzas 2 at a time back on the grill.
Cover grill and cook until bottoms are browned and tomatoes are softened, about 5 minutes, rotating pizzas frequently.
Drizzle pizzas with remaining 1 tablespoon oil and sprinkle with basil.
Nutritional Info
Serving Size
Calories
370
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.