Caprese almost rhymes with “easy”, and that is exactly true of this brilliant summer salad that we are putting on top of pizza.
Ingredients
- 1 recipe Garlic and Herb Pizza Dough, Slow-Rise Pizza Dough, or Herbed Gluten- Free Pizza Dough
- All-purpose flour for rolling and dusting
- ¼ cup cornmeal for sprinkling
- Olive oil for brushing
- 12 (¼-inch-thick) slices beefsteak tomato
- Kosher or sea salt to taste and freshly ground black pepper
- 12 fresh basil leaves, torn
How to Make It
- Prepare a medium-hot fire in your grill with a pizza stone on the grill grates over direct heat.
- Divide the dough into 2 portions. On a floured surface, pat or roll each portion into a 12-inch-diameter circle.
- Sprinkle a pizza peel or a flexible cutting board with half of the cornmeal. Arrange a pizza circle on the cornmeal- dusted peel.
- Hold the pizza peel level with the grill rack so that the dough round will slide onto the center of the hot pizza stone. With a quick forward jerk of your arm, slide the dough round from the peel to the stone. Close the lid and grill-bake for 2 to 4 minutes, or until the crust is browned on the bottom and firm. Turn the pizza crust with tongs and brush quickly with olive oil. Alternate half of the tomato and mozzarella slices in concentric circles, with 4 slices each of the tomatoes and mozzarella toward the edge of the pizza and 2 slices of each in the center. Cover and grill for 2 to 3 minutes, or until the cheese has softened and begun to melt. Scatter half of the torn basil leaves on top of the pizza and serve. Repeat the process with the other pizza.
