- 1
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Tomatoes, mozzarella & basil for the toppings
- 2
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Salt, pepper & olive oil for the crust
- 3
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You can make your own dough or buy a pre-made crust but I prefer middle ground - publix has a great dough that I love.
- 4
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Get some basil leaves and roll them up. TIP: if you don't have one in your home or garden you can buy a small basil plant for ~$3 instead of spending slightly less for a small bag of clipped herbs.
- 5
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Rolled up..biggest leaves on the outside.
- 6
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Now, chiffonade by cutting across.
- 7
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Here's how I slice tomatoes..
- 8
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Cored! TIP: squish the mush out - otherwise your pizza ends up soggy (learned that the hard way)
- 9
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Slice..
- 10
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Then dice & you're on to the next step.
- 11
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Cut the mozzarella
- 12
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You can shred or cut - this time I cut..
- 13
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Then cube
- 14
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Flour your hands and work surface.
- 15
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Roll out the dough - if you're a perfectionist (like I USED to be) the results will definitely bother you..
- 16
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Perfectly imperfect
- 17
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Now, to prep the crust
- 18
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Drizzle with extra virgin olive oil (EVOO)
- 19
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Brush to coat the crust
- 20
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Season with salt, pepper & garlic salt
- 21
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Extra flavor alert! I like making my own seasonings, but this one is the bomb diggity - great for pizza crust.
- 22
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Awesomeness is now applied.
- 23
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Ready for the grill
- 24
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Coals are hot! TIP: If possible, use charcoal with some soaked wood chunks/chips or at least some chips in a smoker box on a gas grill. Check out my quesadilla guide for more about charcoal grilling.
- 25
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You do NOT want a HOT fire - the doughy crust will char easier than a pre-made crust. TIP: use pre-made crust to save time/hassle. I like the boboli thin crust if I go that route.
- 26
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Very hard to see - sorry. You get the idea, though. That's my 4 yr old daughter saying "Hey!" at the end. :-)
- 27
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Drizzle EVOO on this side now & brush to coat then season with the salt, pepper, garlic salt and optional garlic herb blend. I suggest covering to both help the baking process & to minimize flames.
- 28
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Take a quick sip of your favorite frosty beverage then check on that crust!
- 29
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When the crust starts bubbling up check the bottom and prepare to flip.
- 30
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It's ready to flip using tongs, spatula or both.
- 31
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Nice crust!
- 32
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Quickly add the toppings.. Maters are what we call these in the South.
- 33
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Cheese..
- 34
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And basil..
- 35
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Quit gawking at your pretty pizza and cover it up to let it finish!
- 36
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Heat was a bit too high, but we're still OK. Plus, we like a crisp exterior on our crust. Switching to plan B.
- 37
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On to a baking sheet and back to the makeshift oven to finish cooking. You can gauge when it's ready by watching the crust & toppings.
- 38
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Cheese is gooey, crust is crispy outside & tender inside.. Just right.
- 39
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Time to eat!!
Ingredients
1 | Pizza dough |
4 | Tomatoes |
½ | Bunches Basil |
1 | Package mozzarella |
½ | Cups Extra virgin olive oil (EVOO) |
1 | Teaspoon Kosher salt |
1 | Teaspoon Black pepper |
½ | Teaspoons Garlic salt |
1 | Teaspoon Garlic herb seasoning (optional) |