Grilled Tomato Basil Pizzettes
8 appetizer servings
- 3 garlic cloves, minced
- 3 T EVOO
- Refrigerated Pizza Dough
- 2-3 c yellow & red heirloom cherry tomatoes, halved, quartered or sliced
- 12 oz fresh mozzarella, cut into pieces
- 1/2 c lightly packed fresh basil leaves, thinly sliced
- Fresh ground pepper
- Garnish: fresh basil leaves
Preheat grill to high heat (400 to 500). Combine garlic & oil in sm bowl; let stand 15-30 min. Divide dough into 8 portions. Press each to 1/4 in thickness on lightly oiled baking sheet. Brush both sides of crusts lightly with 1/2 of the garlic oil.
Place dough pieces on hot grill rack in batches if necessary; grill 2 min until bottom of crusts are marked & tops begin to puff. Remove crusts from grill & place on baking sheets grilled side up.
Brush remaining garlic oil on crusts. Top with tomatoes, mozzarella & basil; sprinkle with salt & pepper. Place pizzas on grill rack with lg spatula, close lid & grill 1-2 min until crusts are golden brown & cheese melts.
Garnish if desired & serve immediately.