So this turned out so delicious that we actually made it twice in a row for dinner.
I don’t regret the calories. It was too delicious.
- store bought pizza dough (or make your own if you’re one of those go getters)
- crushed tomatoes
- fresh mozz
We roasted our garlic bulb in the oven (at 400 for 30 min, rub all over with olive oil, place in muffin tin, cover with foil).
We split up our dough into two balls and accidentally burned the sh** out of our first pizza, wizened up and and placed the second one on some foil (put some Pam down on the foil so it won’t stick).
Once you stretch out your dough into a rough pizza-like shape, rub it down with your freshly roasted garlic, followed by a couple tablespoons of pesto, and a couple tablespoons of crushed tomatoes. Then cube up your mozz and sprinkle it all over, followed by a sprinkle of oregano.
Place it on the grill and close the lid. It is done when the dough is cooked through and cheese is deliciously melted. Be careful not to burn the bottom of the crust. Rip up your fresh basil leaves and place on top immediately after you take the pizza off the grill.
(Chris attempting to transfer the pizza to the grill, it didn’t work out too well and we burned the bottom pretty badly. We used foil with the second pizza and it was much easier to move the pizza over and prevented it from burning)