- 1 pound of pizza dough (store bought or homemade)
- Olive Oil, for coating the dough and baking sheet
- Coarsely ground cornmeal or all-purpose flour, for rolling dough
- 1 cup tomato sauce
- 2 cups shredded cheese
- Mushrooms, Pepperonis, Basil or whatever toppings you’d like
Divide the pizza dough into two balls. Gently coat each with olive oil, and let dough come room temperature either in a large bowl or on the counter. Let it rest for about 1 hour.
Lightly coat a baking sheet with olive oil. Sprinkle work surface with cornmeal (or flour). Gently begin to stretch or roll each ball of dough into a circle.Give the dough some breaks in between stretches. Don’t worry about it being perfect.
Preheat the grill to medium-high.
Pour tomato sauce into a bowl, bring it to the grill with the cheese and toppings.
Brush the top of the dough with oil.
Pick up the dough and flip it, oil-side-down, onto the grill.
Close the grill lid. Let pizza cook for 3 minutes.
After 3 minutes check the pizza bottom for nice grill marks. Then, brush the uncooked top side with oil and turn over the crust. Lower the heat to medium-low.
Carefully brush surface with tomato sauce, sprinkle with cheese, and add toppings.
Close the cover and cook for 4 minutes or until cheese is melted and the crust is nicely browned. Remove pizza from grill and sprinkle with fresh basil. Cut and Serve.
Join us for #SundaySupper on twitter starting at 7pm pm EST. We are featuring recipes from The Mom 100 Cookbook. Katie Workman will be joining us to answer questions, give tips and inspire.
We will be giving away 3 copies of the Mom 100 Cookbooks. This is a #SundaySupper event you don’t want to miss!!