Heirloom Tomato Pizza

Heirloom Tomato Pizza - Equipment List

Whisks
Mixing Bowls
Measuring Cups and Spoons

Heirloom Tomato Pizza - Instructions

Preheat Outdoor Pizza Grill to 500 F on outdoor grill. Have a pizza peel ready.

Remove dough from plastic bag, keeping the smooth top side facing up. Place it on a
lightly floured work surface and lightly dust the dough with flour. Using your
fingertips (but not your nails), press down on the dough to flatten it and push it
outward into a larger circle. Flip the dough over and repeat on the other side, and
then flip the dough back over. (You always want the smooth side up.)

Thinking of the circle of dough as a clock face, make a fist with your left hand and
place it firmly at the 9 o'clock position, about one inch in from the edge (this will
keep the edge of the dough slightly thicker). Place your right hand at the 3 o'clock
position, putting your thumb on top of the dough and your other fingers underneath.
Lift the dough and stretch it a bit. Move the dough a one-eighth turn and repeat.

Heirloom Tomato Pizza - Instructions Continued

Continue until you have evenly stretched the dough into a 9-inch circle with slightly
thicker edges.

Dust the pizza peel generously with flour. Using your hands and working quickly, lift
and transfer the dough to the pizza peel. Give the peel a few shakes back and forth to
make sure the dough is not sticking.

To top the pizza: Spread the pizza sauce evenly over the dough, leaving a 1-inch
border. Distribute the slices of mozzarella evenly over the top. Distribute the tomato
slices evenly over the cheese. Drizzle the olive oil over the tomatoes.

Give the peel another gentle shake back and forth just to make sure the dough is not
sticking. Slide the dough from the peel onto the hot baking stone using a jerking
motion with your arm. Work quickly to slide the pizza into the grill and close the top

Heirloom Tomato Pizza - Instructions Continued

so the temperature doesn't drop too much. Bake the pizza until the crust is crisp and
golden brown, about 8 minutes. Using the peel, remove the pizza from the grill and
transfer to a cutting board. Scatter the basil leaves over the pizza. Slice the pizza
into wedges and serve immediately.

Serves 2