Ingredients
1 large firm tomato, cut into 1/2 thick slices
2 tbsp EVOO
1 clove garlic, minced
1 12-inch prebaked pizza crust
1 c shredded mozzarella cheese, divided
3 tbsp thin strips fresh basil, divided
2 tbsp shredded parmesan cheese
crushed red pepper flakes (optional)
prep time: 10 minutes
cook time: 10 minutes
Coat grill rack with non stick spray. Preheat grill to medium direct heat (300˚ to 350˚F). Blend oil and garlic in a small bowl. Brush tomato slices lightly with oil. Place tomato on grill. Grill, covered, 2 to 3 minutes per side to lightly char. Remove to platter; leave grill on.
Brush pizza crust with remaining oil. Sprinkle with 1/2 cup of the mozzarella and 2 tbsp of basil. Top with frilled tomato slices. Sprinkle with remaining 1/2 cup mozz and parm.
Place pizza directly on grill (or on sheet of heavy-duty foil lightly sprayed with cooking spray). Grill, covered, 7 to 9 minutes or until bottom of crust is evenly browned, topping is hot and cheese is melted. Rotate once, if necessary, to cook crust evenly. Remove from grill (slide a cookie sheet under the pizza). Sprinkle with remaining 1 tbsp basil. Serve with additional parm cheese and red pepper flakes.
