1 large pizza
- store-bought pizza dough
- 4 tbsp extra virgin olive oil, divided
- 3 cloves garlic, minced
- 1 (796 ml) can crushed tomatoes
- 2 tbsp balsamic vinegar
- 2 tbsp finely chopped fresh basil
- 2 tbsp finely chopped fresh parsley
- 190-250 g fresh mozzarella, sliced into ¼” slices
- 6-8 fresh basil leaves
- salt and pepper, to taste
- If your pizza dough is in the fridge, take it out and let it rest at room temperature for about an hour so to make it easier to stretch and work with.
- Meanwhile, prepare the sauce. Pour 2 tablespoons of olive oil into a medium pan and place over medium-low heat. When hot, add the minced garlic and cook for one to two minutes or until the garlic starts to turn slightly translucent. Carefully add the crushed tomatoes and balsamic vinegar and allow the sauce to bubble away for at least 20 minutes to intensify the flavours. Stir in the finely chopped basil and parsley and season with salt and pepper to taste.
- Preheat your grill to high and get to work on shaping your pizza.
- Stretch out the dough into a large round that is approximately 12-14 inches across. Brush the facing side of the dough with ½ tablespoon of olive oil, gently lift and place it, oil side down, on the preheated grill. Close the lid and cook for 2 minutes or so. Check the underside of the crust and if it is not browning, leave it for another 1-2 minutes.
- When the bottom of the crust is golden and grilled, brush the top of the dough with the remaining oil and carefully flip the pizza crust using a pair of tongs. Top the grilled side of the pizza with tomato sauce and the rounds of mozzarella. Close the lid and cook for 2-3 minutes or until the bottom of the crust is golden and grilled and the cheese has melted into lovely little pools.
- Carefully remove the pizza from the heat onto a wooden cutting board and allow it to cool for about a minute or two. When ready to eat, top with the fresh basil leaves and a drizzle of the remaining olive oil.
- Cut the pizza into 8 to 10 slices and serve
**Note: any leftover sauce can be stored in an airtight container in the fridge for up to one week.