Grilled Heirloom Tomato Pizza
8 oz per pizza
semolina flour for dusting
grated or sliced
such as basil, parsley, or chives
Pre-heat your covered grill on high with the pizza stone directly on the grill grates for about 20 minutes.
Rest the dough at room temperature for at least 30 minutes. Stretch the dough out onto a well floured surface or pizza peel/paddle.
Carefully slide the stretched pizza dough onto the pizza stone. Add the toppings starting with a thin layer of cheese, then the tomatoes. Brush olive oil on the crust.
Cover and cook for 8 to 10 minutes, or until the crust is crisp and cooked through.
Carefully remove from the grill. Drizzle with olive oil, fresh herbs, season with salt & pepper, slice and serve.
I use store bought pizza dough from Trader Joe's.
Recipe from SaltPepperSkillet.com