At first glance this grilled bruschetta pizza might resemble pizza margherita, but the addition of balsamic glaze takes it in a different direction.
Ingredients
- prepared pizza dough: 1 pound
- tomatoes: 2 piece (chopped)
- garlic: 2 clove (minced)
- basil leaves: 4 piece (torn)
- salt and ground black pepper: (to taste)
- olive oil: 2 tsp
- pinch garlic powder: 1 piece
- slices fresh mozzarella cheese: 5 piece (1 ounce, or as needed)
- balsamic glaze: 1 Tbsp (or as needed)
Metric Conversion
Stages of cooking
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Preheat a gas grill with all the burners on High for 10 to 15 minutes. Shape the pizza dough.
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Stir tomatoes, garlic, and basil together in a small bowl. Season with salt and pepper; set aside.
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Reduce the flame on half of the grill burners to Low, to create areas of direct and indirect heat.
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Carefully place dough onto the grill over direct heat. Close the cover. Let dough grill until the bottom is just barely cooked and shows char marks, 1 to 3 minutes.
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Use tongs to flip pizza dough over; move to the indirect heat. Brush dough with olive oil, and sprinkle with garlic powder. Place mozzarella slices on pizza.
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Grill until cheese is melted, about 3 minutes. Carefully remove pizza from the grill.
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Top with tomato bruschetta and drizzle with balsamic glaze. Slice into wedges and serve.
