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extra-virgin olive oil clove garlic kosher salt freshly ground black pepper olive oil cooking spray grind cornmeal Mozzarella tomato fresh basil
Viewed: 33 - Published at: 7 years agoIngredients
- 3 tablespoons extra virgin olive oil, divided
- 1 clove garlic, minced
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 pound store-bought or homemade pizza dough, at room temperature
- Olive oil cooking spray
- Coarse grind cornmeal, for sprinkling
- 6 ounces fresh mozzarella, cut into 1/4-inch-thick slices
- 1 large tomato (about 6 ounces), cut into 1/4-inch-thick slices
- 5 large fresh basil leaves, sliced chiffonade (see Notes)
Method
- Soak the plank for at least 1 hour and up to 24 hours.
- In a small bowl, mix 2 tablespoons of the olive oil with the garlic, salt, and pepper.
- Set aside.
- On a well-floured surface, roll out the pizza dough as thinly as possible into a rectangle slightly larger than the plank you are using.
- Prepare the plank for grilling according to the instructions (see Notes).
- Lightly spray the toasted side of the plank with the cooking spray and dust with cornmeal.
- Place the pizza dough on the prepared plank, folding up the edges so that the dough is the same size as the plank.
- Lightly prick the dough all over with a fork.
- Close the lid and grill for 5 to 7 minutes, or until the pizza dough is lightly browned and crisp.
- Open the grill lid and brush the oil mixture evenly over the pizza dough.
- Lay the mozzarella slices on top of the crust, then the tomato slices.
- Close the lid and grill until the cheese is golden and bubbly and the tomatoes are cooked through, about 5 minutes.
- Transfer the pizza to a clean work surface.
- Drizzle with the remaining 1 tablespoon of oil, sprinkle with the basil, and season with additional salt and pepper to taste.
