Grilled Tomato-Basil Pizzettes
Photo: Jennifer Davick; Styling: Linda Hirst
Yield: Makes 8 appetizer servings
More From Coastal Living
Grill: 3 Minutes
Stand: 15 Minutes
- 3 garlic cloves, minced
- 3 tablespoons olive oil
- Basic Pizza Dough
- 2 to 3 cups yellow and red heirloom cherry tomatoes, halved, quartered, or sliced
- 12 ounces fresh mozzarella, cut into pieces
- 1/2 cup lightly packed fresh basil leaves, thinly sliced
- Freshly ground black pepper
- Garnish: fresh basil leaves
- 1. Preheat grill to high heat (400° to 500°). Combine garlic and oil in a small bowl; let stand 15 to 30 minutes.
- 2. Divide dough into 8 portions. Press each portion to 1/4-inch thickness on lightly oiled baking sheets. Brush both sides of crusts lightly with half of garlic oil.
- 3. Place dough pieces on hot grill rack, in batches if necessary; grill 2 minutes or until bottoms of crusts are marked and tops begin to puff. Remove crusts from grill, and place on baking sheets, grilled side up.
- 4. Brush remaining garlic oil on crusts. Top with tomatoes, mozzarella, and basil; sprinkle with salt and pepper.
- 5. Place pizzas on grill rack with a large spatula, close lid, and grill 1 to 2 minutes or until crusts are golden brown and cheese melts. Garnish, if desired. Serve immediately.
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