Grilled Tomato and Pepperoni Pizzas
- 1 pound white or whole grain pizza dough, thawed if frozen
- All-purpose flour for dusting
- 2 tablespoons extra-virgin olive oil, divided
- 3 small tomatoes, about 10 ounces total, thinly sliced
- 1/4 pound pepperoni, halved lengthwise and thinly sliced
- 1/2 cup loosely packed fresh basil leaves, thinly sliced
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.
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- 1 pound white or whole grain pizza dough, thawed if frozen
- All-purpose flour for dusting
- 2 tablespoons extra-virgin olive oil, divided
- 3 small tomatoes, about 10 ounces total, thinly sliced
- 1/4 pound pepperoni, halved lengthwise and thinly sliced
- 1/2 cup loosely packed fresh basil leaves, thinly sliced