Ingredients:

  • 1 lb (450g) pizza dough
  • 2 tbsp (30ml) extra-virgin olive oil
  • 1 tbsp (15g) cornmeal
  • 1/2 cup (120ml) thick tomato puree
  • 8 oz (225g) fresh mozzarella cheese
  • 1 handful (10g) fresh basil leaves
  • 1 tbsp (15ml) extra-virgin olive oil
  • 1/2 tsp (3g) sea salt

Instructions:

  1. Preheat your grill to medium-high (approximately 400-450°F / 200-230°C). Thoroughly clean the grates and lightly oil them to prevent sticking. Roll out your dough into a 12-inch circle on a surface dusted with cornmeal.
  2. Brush both sides of the dough lightly with olive oil. Place the dough directly on the grill grates. Close the lid and cook for 2–4 minutes until the bottom has distinct grill marks and the dough has puffed up.
  3. Flip the pizza over. Working quickly on the seared side, spread a thin layer of thick tomato puree, leaving a 1/2-inch border for the crust. Evenly distribute the drained mozzarella pieces.
  4. Close the grill lid immediately. Cook for another 3–5 minutes until the cheese is bubbly and the edges of the crust are golden brown.
  5. Remove from the grill. Immediately top with fresh basil leaves, a drizzle of olive oil, and a pinch of sea salt.