Grilled Caprese Pizza
A delightful twist on traditional pizza featuring fresh summer flavors with juicy cherry tomatoes, creamy mozzarella, and fragrant basil, grilled to perfection for a smoky flavor.
Ingredients
For the garlic oil
- 1/2 cup olive oil For infusing with garlic
- 4 cloves garlic, sliced Used to infuse the oil
For the pizza
- 1 pound cherry tomatoes, quartered
- 1/4 cup fresh basil leaves, torn For topping
- 1 clove garlic, minced For mixing with the tomato
- 1 pound refrigerated pizza dough For the pizza base
- 8 ounces fresh mozzarella cheese, sliced For topping
- 2 tablespoons balsamic vinegar For drizzling on top
- Kosher to taste salt
- Freshly ground black to taste pepper
- Flaky to taste salt, for sprinkling
Instructions
Preparation
- Simmer olive oil and sliced garlic in a saucepan for 5 minutes. Let it cool and then discard the garlic slices.
Grilling
- Heat the grill to 500°F.
- In a bowl, mix tomatoes, basil, minced garlic, and 2 tablespoons of garlic oil. Season this mixture with salt and pepper.
- Stretch the pizza dough and brush it with garlic oil. Grill the oiled side down until it is lightly charred, about 4-5 minutes.
- Brush the top with garlic oil, flip the crust, and top it with mozzarella. Grill covered until the crust chars and the cheese melts, about another 4-5 minutes.
- Remove from the grill, spread the tomato mixture over the top, drizzle with balsamic vinegar, sprinkle with flaky salt, cut, and serve.
Notes
Make your garlic oil a day ahead to save time. Use a pizza stone on the grill for even cooking. Experiment with different toppings like arugula or prosciutto. Make sure your grill is preheated properly for the best crust. To store leftovers, let it cool to room temperature and store in an airtight container in the refrigerator for 2-3 days.