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Grilled Tomato and Pepperoni Pizzas

Serves 4 to 6
Time 35 min
We love small, flavorful heirloom or Kumato tomatoes on these pizzas, but any ripe variety will be delicious. Just make sure you slice them thinly and don’t overload the crusts, or they may turn out soggy instead of nicely crisp and chewy.
Ingredients
  • 1 pound white or whole grain pizza dough thawed if frozen
  • All-purpose flour for dusting
  • 2 tablespoons extra-virgin olive oil divided
  • 3 small tomatoes, about 10 ounces total thinly sliced
  • 1/4 pound pepperoni halved lengthwise and thinly sliced
  • 1/2 cup loosely packed fresh basil leaves thinly sliced
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 pound white or whole grain pizza dough thawed if frozen
  • All-purpose flour for dusting
  • 2 tablespoons extra-virgin olive oil divided
  • 3 small tomatoes, about 10 ounces total thinly sliced
  • 1/4 pound pepperoni halved lengthwise and thinly sliced
  • 1/2 cup loosely packed fresh basil leaves thinly sliced