Step 1

If your dough had been refrigerated, allow it tosit at room temperature for 1 hour.

Step 2

Prepare a gas or charcoal grill and set it on high heat.

Step 3

Prepare the fresh tomato, basil, and olives mixture. Slice the tomatoes into quarters and place them in a large colander. Add a good pinch of kosher salt and toss. Set the colander in a clean sink or over a bowl to drain for a few minutes. Transfer the tomatoes to a clean, dry bowl and add the basil, Pearls California Sliced Black Olives, and minced garlic. Add a drizzle of olive oil and toss to combine. Set aside for now (if more liquid is released, be sure to drain it before using this mixture on the pizza).

Step 4

On a clean floured surface, divide the dough into two equal pieces and shape them into 2 pizzas. Let the dough sit for 5 minutes and then reshape to make sure each pizza is as large as you'd like it.

Step 5

Place the shaped pizza dough on a lightly floured pizza peel (I used my baking sheet turned over so it’s rimless). Brush the top side of the dough with extra virgin olive oil and transfer the pizza, oiled side down, directly onto your heated grill.

Step 6

Grill for 2 minutes with the lid closed. Brush the other side with olive oil, and using a pair of tongs, flip the dough over and cook for about 2 more minutes (the dough is ready when it turns golden brown with some grill marks on both sides).

Step 7

Remove the cooked pizza dough from the grill briefly and place it on a sheet pan.

Step 8

Brush with more olive oil and arrange the mozzarella slices on top. Put the pan with the pizzas on the heated grill until the cheese has melted.

Step 9

Remove from the grill and spoon the fresh tomato mixture on top. Slice and serve immediately!