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Prepare a grill for medium heat cooking. Divide pizza dough into 4 equal balls. On a lightly floured surface, roll each ball out to a rough circle about 8 inches in diameter. Brush on both sides with 1 tablespoon of the oil and transfer to baking sheets or cutting boards and cover dough with kitchen towels or parchment paper.
Place dough circles 2 at a time on the grill and cook until bottoms are browned and charred in spots, 2 to 3 minutes, using tongs or a spatula to move and rotate crusts frequently. Transfer crusts, browned-side up, back to the baking sheets. Layer evenly with tomatoes and pepperoni. Slide pizzas 2 at a time back on the grill. Cover grill and cook until bottoms are browned and tomatoes are softened, about 5 minutes, rotating pizzas frequently. Drizzle pizzas with remaining 1 tablespoon oil and sprinkle with basil.