Featured in Growing Bolder Magazine!
2 cups flour, divided
2 1/4 teaspoons instant dry yeast
1 1/2 teaspoons sugar
3/4 teaspoon salt
2 tablespoons olive oil
1/2 the dough
½ cup fresh basil chiffonade
Salt and pepper to taste
¾ cup crushed tomatoes
1 teaspoon garlic oil
6 slices fresh mozzarella
Place 1 cup of flour into a mixing bowl. Add the instant dry yeast, sugar, salt and olive oil to the 1 cup of flour and mix thoroughly. Slowly mix in the other 1 cup of flour, mix thoroughly and knead for about minutes. Place in a warm spot, cover and allow to double in size.
Preheat the grill on medium high heat. Roll out the pizza dough until it’s ¼ inch thick. Brush with garlic oil and season with salt and pepper. Place the oiled side of the pizza dough down on the grill. While that side is cooking on the grill, brush the garlic oil on the side facing toward you and season with salt and pepper. Once there are grill marks on the side of the dough facing the grill, flip it over. After flipping the dough, spread the crushed tomatoes over the pizza and top with the sliced, fresh mozzarella. Once the mozzarella melts and the pizza dough is cooked through, take the pizza off the grill and sprinkle the basil all over.
Serving size: ½ pizza 408 calories, 52g carbs, 7.8g fat, 14.3g protein, 290 mg sodium