Farm-stand tomatoes, fresh basil leaves and mozzarella cheese create an Italian-style pizza that tastes like it has been baked in a traditional wood-fired oven.
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, freshly grated
4 plum tomatoes, seeded and diced into 3/4″ pieces
1/4 cup fresh basil leaves, sliced into fine ribbons
2.25-oz can sliced pitted ripe olives, drained
2 Tbsp olive oil
1 Tbsp red wine vinegar
2 garlic cloves, pressed
1/2 tsp salt
1/2 tsp black pepper, coarsely ground
16-oz pkg. prebaked pizza crust
Prepare grill for direct cooking over medium coals. Place mozzarella cheese in Classic Batter Bowl. Grate Parmesan cheese into batter bowl using Deluxe Cheese Grater. Slice tomatoes in half using Chef’s Knife; remove seeds using Cook’s Corer. Cut tomatoes into 3/4-inch pieces; slice basil leaves into fine ribbons. Add tomatoes, basil and olives to batter bowl; mix gently using Small Mix ‘N Scraper.
In Smaller Batter Bowl, combine oil, vinegar, garlic pressed with Garlic Press, salt and black pepper. Lightly brush top of crust with 1 tablespoon of the oil mixture using Pastry Brush.
Place crust in center of grill, top side down. Grill crust, uncovered, 4-5 minutes or until deep golden brown. Using Barbecue Turner, turn crust over and carefully remove to Large Grooved Cutting Board.
Add remaining oil mixture to cheese mixture; mix well. Spoon cheese mixture evenly over top of crust; return pizza to grill. Cover and grill 8-10 minutes or until cheese is melted and bottom of crust is deep golden brown.
Remove pizza to cutting board; slice using Pizza Cutter. Place on Round Platter; serve using Slice ‘N Serve.
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