Servings: 4
Prep. Time: 20 minutes
Cook. Time: 40 minutes
Ingredients:
• 1 can crushed tomatoes
• 1 tablespoon extra-virgin olive oil, plus more for coating
• ½ teaspoon salt, or to taste
• 1 pound (453,5 g) pizza dough from your favorite pizza shop or supermarket's refrigerator or freezer section, divided into 4 equal pieces
• 2 cups shredded mozzarella
• Bunch of basil
Method:
- In a medium bowl, stir together the tomatoes, ¼ cup of water, olive oil and the salt. Adjust the seasoning if necessary.
- Preheat a grill to medium-high. On a lightly oiled, inverted baking sheet, pat out 1 piece of pizza dough with your fingers into a free-form shape about ¼ inch thick. Lift and transfer the dough onto the grill and cook with the grill cover down until the crust holds its shape and grill marks appear, about 3 minutes.
- Using a spatula, flip the crust over onto the coolest part of the grill. Spoon a couple of tablespoons of the tomato sauce over the dough and scatter with about a ¼ of the mozzarella. Cook with the grill cover down until the cheese is melted, about 3 – 5 minutes. Remove the pizza from the grill and top with basil leaves. Repeat with the remaining dough and toppings.
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/no-recipe-zone-recipes/grilled-pizza-with-no-cook-tomato-sauce