- 1 (16 ounce) package pizza dough, at room temperature
- 1/4 cup olive oil
- 4 ounces shredded Asiago cheese
- 3 large tomatoes, thinly sliced
- 1 cup packed whole basil leaves
- 8 ounces fresh mozzarella cheese, shredded
- salt and ground black pepper to taste
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Place pizza dough in a bowl to rise 2 to 3 times the original size, about 1 hour. Flour a work surface and a rolling pin. Divide dough in half; roll each half to a 10- to 12-inch diameter circle.
- Place pizza dough rounds on the preheated grill using a wooden paddle (pizza peel) and close lid; cook until grill marks appear on the bottom of each round, 3 to 5 minutes. Remove from grill and flip over on a work surface. Lower grill heat to medium.
- Brush each round with olive oil. Spread half the Asiago cheese on each crust; add tomatoes, basil, and mozzarella. Season with salt and pepper.
- Transfer pizzas to grill with wooden paddle and close lid. Cook until bottom of rounds is cooked with grill marks and cheese is melted, 7 to 10 minutes. Remove from grill and let stand for 5 minutes before serving.
04/26/2018
recipepes.com
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