Two summer staples that I love smooched into one yummy meal. This one was a big hit on the home front... so happy I finally mastered the pizza grilling. The trick? Only use half of the pizza dough ball, otherwise it is too hard to thin out and turns out to be thick and bread like.
What's in the fridge:
3 spoonfuls flour
1/2 of one ball of pre-made pizza dough
2 TBSP olive oil
6 TBSP pesto
1 large tomato sliced
1 ball of buffalo mozzarella sliced
- Sprinkle clean counter top with flour and roll out pizza dough. The more time spent doing this and the warmer the dough gets the sticker it will get. Just add more flour!
|rolling out pizza dough|
- Spread half of olive oil on dough then place that side down on the grill. Let cook for approx 5 minutes.
- Spread other half of olive oil on dough on the uncooked side and flip.
|cooking the dough|
|add tomato and motz|
- Remove from grill and let cool for a few minutes. Gingerly drizzle on balsamic vinegar then slice and serve!
|ready to be plated!|