Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil, divided Reserved chopped tomato from Caprese Salad Stuffed Tomatoes recipe

  2. 1 tablespoon chopped garlic Kosher salt and freshly ground black pepper

  3. 1 (16-ounce) package refrigerated pizza dough Reserved mozzarella , sliced thin, from Caprese Salad Stuffed Tomatoes recipe

  4. 1/4 bunch basil leaves

Instructions Jump to Ingredients ↑

  1. In a medium skillet over medium heat, add 1 tablespoon of the oil. When it is hot, add the tomato and garlic . Cook down until slightly thickened and some of the liquid has evaporated, about 5 minutes. Season with salt and pepper, to taste, and set aside. Heat an outdoor grill or grill pan over medium heat. Preheat the broiler. Pat the pizza dough out into a 12 by 6-inch rectangle and brush with 1 tablespoon of oil. Transfer the dough to the grill and grill, oiled side down, until the dough starts to crisp and turn brown on the bottom side, about 3 minutes. Brush the top with the remaining 1 tablespoon of oil and flip it over and grill for another 3 minutes. Remove from the grill to a sheet pan . Spread it with the tomato sauce and cover with the mozzarella slices. Put it under the broiler and broil until the cheese is melted and bubbling, about 3 minutes. Remove from the broiler, sprinkle with basil leaves, then cut and serve.


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