Friday, August 30, 2013
For a crust both tender and crisp, stretch your dough thin The quality of ingredients makes this pizza it's best, so buy fresh herbs and
firm, red Roma tomatoes for a sunny, vine-ripened taste.
Makes: 4 servings
11⁄2 teaspoons extra-virgin olive oil
1 teaspoon crushed fresh garlic
1 can (13.8-ounce) refrigerated pizza crust dough, Pillsbury® (or homemade)
1⁄4 cup fresh basil leaves, finely chopped
8 ounces fresh mozzarella
3 Roma tomatoes, thinly sliced
Ground black pepper
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. For garlic oil, in a small bowl, stir together oil and garlic; set aside.
Carefully remove pizza dough from can. Unroll dough and place on hot, oiled grill. Cook for 2 minutes. Using cookie sheet as a spatula, turn crust over.
Brush garlic oil over crust, leaving a 1-inch border. Top with 2 tablespoons of the chopped basil, the mozzarella, and tomatoes. Season with salt and pepper.
Cover grill. Cook for 8 to 10 minutes or until cheese is bubbly and melted. Using a baking sheet, remove pizza from grill. Top with remaining 2 tablespoons basil. Serve hot.
Preheat oven to 425 degrees F. Prepared garlic oil as directed, Lightly spray baking sheet with nonstick vegetable cooking spray (Pam®). Unroll dough and place on baking sheet. Press out dough to 13×9-inch rectangle. Bake in oven
about 7 minutes or until crust begins to brown. Brush with garlic oil and add toppings as directed. Return to oven; bake for 8 to 10 minutes more. Top with remaining 2 tablespoons basil and serve hot.