Ingredients
- 1 Can Crushed Tomatoes
- 2 tbsp Colavita Italian Extra Virgin Olive Oil
- 4 cloves of garlic thinly sliced.
- Shaved parmesan cheese
- Fresh arugula/rocket
- Fresh basil for garnish
- Salt
- Pizza Dough
- Colavita Balsamic Glaze for Garnish
Directions
- Before you begin, it’s handy to have a few things in place: Position all your topping in bowls alongside the grill, as well as spoons for applying tomato sauce, etc. It may be necessary to pull up a small table next to the grill for this purpose. Have some extra olive oil handy, as well as sea salt.
- Also have metal tongs and a metal spatula, as well as a platter or cutting board for your finished pizza.
- Heat up your grill to a high heat. Take a few minutes to clean off any remaining food from your grill grate.
- Oil the back (flat side) of a baking sheet with Colavita Olive Oil. Stretch out your pizza dough on top of the baking sheet and brush the top side of the dough with Colavita Olive Oil.
- Invert the baking sheet directly onto the grill grate and close the lid. Let it bake for about 2 minutes.
- Open the lid and using the tongs, flip the crust to the other side.
- Spoon a light layer of Colavita crushed tomatoes on top of the dough. Sprinkle the sliced garlic on top of the tomatoes, and season with salt.
- Close the lid and allow to bake for another 2 minutes.
- Remove the pizza from the grill, using the tongs and spatula, and place it onto a cutting board. Garnish with shavings of parmesan cheese and fresh arugula.
- Optional: Add a drizzle of Colavita Balsamic Glaze to finish.
