Tomato Mozarella Grilled Pizza

Directions

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

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

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).

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.

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.