Ingredients

• 4-5 Puffy tomatoes
• Salt & pepper
• Pizza dough
• Grapeseed or olive oil
• Mozzarella (such as fresh, plain Bocconcini balls)
• Fresh basil leaves
• Balsamic glaze

Directions

Tomatoes should be sliced 1/8 – 1/4 inch thick. Season with salt and pepper, then dry on paper towels for a few mins.

Prepare the grill to high heat and turn on all of the burners.

Prepare your mozzarella and basil leaves ahead of time so they’re ready to use as soon as the pizza dough is flipped. Cut the Bocconcini balls in half.

Form your dough into a rustic rectangle and set it on a chopping board made from wood or plastic.
Lightly coat one side with oil and season with salt and pepper, using your hands or a pastry brush.

When you’re ready to put the dough on the grill, grab the cutting board and toss the dough onto the grill in one fast motion from there. Alternatively, lift it up and place it firmly and swiftly on the grill. Towards this, aim for the grill’s centre.

Allow the pizza to cook for 2 minutes with the lid closed. At this point, your grill should be between 500 and 600 degrees Fahrenheit.
Examine the underside of your dough with a spatula.

Are there any char marks on it? On the outside, does it appear to be cooked? If that’s the case, turn off the two middle burners, flip the pizza (it should not stick at all – it should come up easily and have a cracker-like exterior), and top with mozzarella and tomatoes right away. Season again with salt and pepper.

Close the cover for 2-3 minutes before turning off the grill’s heat. Allow for another minute or two for the cheese and tomatoes to melt and wilt.
Remove the pizza from the grill, sprinkle with basil leaves, and drizzle with balsamic glaze before serving.

Before you put the dough on the grill, make sure your grill grates are clean and that you brush or spray them with oil.

On oiled parchment paper, roll or shape your pizza dough. It will be much easier to switch to the grill this way. Also, brush a little oil on top of the dough to prevent it from sticking to the grill and to ensure a beautiful, chewy crust.

FAQ

Q: What is Grilled Caprese Pizza? A: Grilled Caprese Pizza is a variation of the classic Italian Caprese salad, with the addition of a grilled pizza crust. It typically features fresh mozzarella cheese, ripe tomatoes, basil leaves, and a balsamic glaze.

Q: How do I make Grilled Caprese Pizza? A: Start by preheating your grill to medium-high heat. Roll out the pizza dough and place it on a floured pizza peel. Brush the dough with olive oil and season with salt and pepper. Grill the dough for about 2-3 minutes on each side, until it is slightly charred and crispy. Top the pizza with sliced fresh mozzarella, sliced tomatoes, and fresh basil leaves. Drizzle with balsamic glaze and grill for an additional 2-3 minutes, until the cheese is melted and bubbly.

Q: Can I use pre-made pizza dough for Grilled Caprese Pizza? A: Yes, you can use pre-made pizza dough for Grilled Caprese Pizza. Just be sure to let it come to room temperature before grilling.

Q: How do I prevent the pizza from sticking to the grill? A: To prevent the pizza from sticking to the grill, make sure the grates are clean and well-oiled before grilling. You can also sprinkle some cornmeal on the pizza peel before placing the dough on it to help it slide off more easily.

Q: Can I make Grilled Caprese Pizza on a charcoal grill? A: Yes, you can make Grilled Caprese Pizza on a charcoal grill. Just be sure to arrange the charcoal so that there is a hot zone and a cooler zone, and move the pizza back and forth between the two as needed to prevent burning.

Q: Can I use a pizza stone on the grill for Grilled Caprese Pizza? A: Yes, you can use a pizza stone on the grill for Grilled Caprese Pizza. Place the pizza stone on the grill and preheat it for about 10-15 minutes before placing the pizza on it to cook.

Q: Can I make Grilled Caprese Pizza ahead of time? A: Grilled Caprese Pizza is best served immediately after grilling, but you can prepare the ingredients ahead of time and assemble the pizza just before grilling.