½ sheet Refrigerated pizza dough (available from the grocery store)
1/4 cup Pizza sauce, prepared
3 oz. Fresh mozzarella (6 slices)
1 Wedge of Parmesan Cheese
1 Each Roma tomato sliced thinly
6 leaves Fresh basil torn
1/2 tsp. Ground black pepper
Light the charcoal, using a grill chimney or inside the grill, using paper for a starter.
As the coals are heating, take ½ of the package of dough, lightly dust a clean work surface with flour and roll the dough out into a 9” x 6” square. Keep covered with plastic wrap until ready to use.
When the coals are heated and have turned white, place them in the grill, covering ½ of the fire grate.
Lightly oil the dough and place on the grill rack, oil side down, over the coals (direct heat). Allow to bake for 45 to 60 seconds, until the edges start to brown. Flip the dough using a spatula or pizza peel and place it back over the coals, baking for another 45 to 60 seconds.
Either remove the dough from the grill or move it to the opposite side of the grill, away from the coals (indirect heat).
Quickly top the pizza – ladle ¼ cup of sauce onto the dough and spread it to ¼” of the edge. Cover with six slices of fresh mozzarella (3oz). Arrange tomato slices between cheese slices.
Place the grill cover back over the grill and allow to bake for 4 – 5 minutes until the dough is fully baked, deep brown in color and the cheese is melted. Remove the pizza from the grill top with the torn basil, grated parmesan, season with black pepper and serve.