Grilled Pizza with Fresh Tomatoes and Basil
NOTE: When
tomatoes are at their best and all your cooking is outside on the
grill, think of this light pizza, which makes a good lunch for four
or a first course for eight.
1 recipe Grilled Pizza (see chapter five)
1/4 cup extra-virgin olive oil
3 medium ripe tomatoes (about 1 pound), cored and sliced crosswise into thin rounds
1/2 cup grated Parmesan cheese (optional)
1 cup lightly packed chopped fresh basil leaves
Salt and ground black pepper
1/4 cup pitted and quartered oil-cured black olives
INSTRUCTIONS:
1. Grill dough rounds as directed in master recipe through step 4.
2. Brush grilled dough surfaces some oil. Arrange portion of tomatoes over each dough round, leaving 1/2-inch border around edges uncovered. Sprinkle with optional Parmesan, basil, and salt and pepper to taste. Drizzle with remaining oil and dot with olives if using.
3. Continue grilling pizzas, covered, until topping is hot and cheese melts, 2 to 3 minutes. Serve immediately.