Grilled Backyard Brick Oven Fresh Tomato Pizza

Name: Grilled Backyard Brick Oven Fresh Tomato Pizza
Prep time: 20 min
Cook time: 15 min
Yield: 8
Cuisine: American,
Ingredients: 2 tbsps; 3 tbsps olive oil divided; 1/2 cup ricotta cheese; 4 medium vine-ripened tomatoes; 1 pound fresh pizza dough or frozen dough thawed or 1 prepared thin pizza crust (12 inch); 1 cup shredded mozzarella cheese divided

The high heat generated by a grill cooks pizza crust quickly and gives it a charred appearance and flavor. For a fresh take on the traditional, top pizza with juicy ripe tomato slices instead of tomato sauce. Photo credit: Liren Baker from Kitchen Confidante.

Ingredients

2 tablespoons
3 tablespoons olive oil, divided
1/2 cup ricotta cheese
4 medium vine-ripened tomatoes
1 pound fresh pizza dough or frozen dough, thawed or 1 prepared thin pizza crust (12 inch)
1 cup shredded mozzarella cheese, divided Substitutions available
- shredded Italian blend cheese

INSTRUCTIONS

1 Mix Seasoning and 2 tablespoons of the oil in small bowl. Mix ricotta cheese and 1 tablespoon of the seasoned oil mixture. Refrigerate until ready to use. Brush tomatoes with remaining seasoned oil mixture.
2 Stretch or roll dough on floured baking sheet to a 12- to 14-inch round, about 1/4-inch thick. Brush top of dough with remaining 1 tablespoon oil. Place oiled-side down on the grill. Close lid. Grill over medium heat 1 to 2 minutes or until grill marks appear on the bottom of the crust. Carefully flip crust over using tongs or spatula.
3 Spread ricotta cheese mixture on crust. Layer with tomatoes and top with mozzarella cheese. Close lid. Grill 3 to 4 minutes longer or until cheese is melted and crust is browned. (Check pizza often to avoid burning. Rotate pizza, if necessary.) Slide pizza onto baking sheet. Slice and serve immediately.