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1
Prepare the grill for direct and indirect cooking.
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2
Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), stretch and shape the dough into a 12-inch round on a flat surface.
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3
Brush the top with oil, salt and pepper and toss on the grill, oil-side down.
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4
Cook until the bottom is golden brown, 1 minute.
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5
Check the bottom of the dough to see if it is getting browned.
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6
If it is on one part, but not the other, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute.
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7
If it is still not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has browned evenly.
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8
(It should only take a couple minutes if you have a hot grill.)
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9
The top of the pizza dough will also start bubbling up with air pockets.
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10
Once the pizza dough has browned on the bottom, flip over and grill until golden brown and the dough is just firm, another minute or so.
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11
Remove to a sheet pan.
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12
Cover the grill so it retains the heat for the next step.
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13
Drizzle the top with more olive oil.
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14
Put the mozzarella and tomato slices on top and season with salt and pepper.
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15
Return the pizza to the grill on the sheet pan, cover the grill and cook for 3 or 4 minutes to melt the cheese.
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16
Remove from the grill and tear the basil leaves over the top.
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17
Slice and serve immediately.
