Cooking Time: 25-30 Min Servings: 4-6
- 1 package Rossi Pizza Dough, available at the Olive Scene
- ¼ c Olive Scene Extra Virgin Olive Oil, for brushing and drizzling
- ½ teaspoon minced fresh garlic
- ½ c loosely packed shredded fontina
- 2 tablespoons freshly grated Pecorino Romano
- 2 fresh tomatoes, sliced into 8 slices
- 8 basil leaves
- Prepare a hot grill.
- Make Pizza dough according to directions.
- On a large, oiled, baking sheet, spread and flatten the pizza dough with your hands into a 10 to 12-inch free-form circle, 1/8-inch thick. Do not make a lip, but try to maintain an even thickness.
- When the fire is hot (when you can hold your hand over the coals for 3 to 4 seconds at a distance of 5 inches), slide or drape the dough onto the grill.
- Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear.
- Using tongs, immediately flip the crust over, onto the coolest part of the grill.
- Quickly brush the grilled surface with olive oil.
- Scatter the garlic and cheeses over the dough, and lay the tomato slices over the cheese.
- Finally, drizzle the pizza with 1 to 2 tablespoons more of olive oil.
- Slide the pizza back toward the hot coals, but not directly over them.
- Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning.
- The pizza is done when the top is bubbly and the cheese melted, about 6 to 8 min.
- Serve at once, topped with the basil leaves and additional olive oil, if desired.