Twice Grilled Margherita Pizza

Step 1

Prepare an outdoor grill for high direct heat. Assemble the following tools and keep them within arm’s reach from the grill: an oven mitt, long-handled tongs, a large spatula or pizza peel, and a large cutting board for the finished pizza.

Step 2

Brush both sides of each tomato slice with olive oil and season with salt and black pepper. Place the tomatoes on the hot grill and cook for about 6 minutes or until you see grill marks. Flip the tomatoes and cook for another 6 to 8minutes.

Step 3

Transfer the grilled tomatoes to a plate and let them cool for 10 minutes. Drain off any accumulated liquid. Place the tomatoes in the bowl of a food processor and add1 tablespoon of olive oil, ¼ teaspoon salt, and the minced garlic. Pulse just until it looks like a chunky sauce. Pour ½ to ⅔ cup of the sauce into a bowl; save the rest in an airtight container in the fridge for pasta later in the week.

Step 4

Place the dough on a floured cutting board and, using your hands, gently stretch it into a 12- to 14-inch square or disk, making sure that it retains the same thickness throughout (more or less). (Alternatively, you can roll it out to a 12-inchsquare or circle.)

Step 5

Brush the top of the dough with olive oil, making sure to get all the way to the edges. Carefully transfer the dough to the grill, oiled-side down, and grill for 3 minutes or until it puffs a bit and the bottom shows grill marks.

Step 6

Using long-handled tongs or a pizza peel, transfer the dough to a clean large cutting board, grill marks facing up. Brush the grilled dough lightly with olive oil. Working quickly, spread about ½ cup of sauce on the dough and top with the cheese.

Step 7

Using your large spatula or pizza peel, return the topped crust to the grill. Close the grill lid, turn down the heat to medium or medium-high, and cook for 3 to 5 minutes or until the cheese has melted.

Step 8

Remove the pizza from the grill and let it rest for 5 minutes, then garnish with the basil, a drizzle of olive oil, and a pinch or two of salt and pepper. Slice and serve.