- 2 cloves garlic, finely minced
- 2 tbsp olive oil
- 2-3 freshly picked heirloom tomatoes, thinly sliced
- 8-10 thin slices mozzarella
- 3 tbsp fresh basil, sliced into thin ribbons
- Trader Joe’s whole wheat pizza crust
Light barbeque and turn burner on one side to high. Line the unlit side with a couple of layers of aluminum foil. Close the cover and let grill preheat to about 500 degrees F. The exact temperature is not that important it should just be very hot, in the 425 to 500 degree range.
While the grill is preheating roll the dough out in personal pizza size portions. A standard dough recipe should make enough for at least 4 small pizzas, rolled thin. Place the rolled dough on a pizza peel dusted with cornmeal as this is how you will be moving the dressed dough to the barbeque. If you do not have a pizza peel you can use a flat cookie sheet (without sides).
On a cookie sheet, carefully stretch the dough into a circle and place on the peel. Brush with 1 tbsp of olive oil, and sprinkle with half the garlic. Layer slices of tomato and mozzarella over that.
Transfer the pizza to the foil covered side of the grill using a quick, but controlled back and forth shaking action to remove it from your peel or cookie sheet. Close the cover and let it cook 15-20 minutes. Check after 15 minutes. The pizza is done when the crust is golden and the cheese is melted and brown. Remove the pizza from the grill with your peel or cookie sheet and enjoy.
Source: Radishes and Rhubarb