Makes: 4 servings
11⁄2 teaspoons extra-virgin olive oil, Bertolli®
1 teaspoon crushed garlic, Gourmet Garden®
1 can (13.8-ounce) refrigerated pizza crust dough, Pillsbury®
1⁄4 cup fresh basil leaves, finely chopped
8 ounces fresh mozzarella packed in water, thinly sliced, Cantaré®
3 roma tomatoes, thinly sliced
Ground black pepper, McCormick®
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. For garlic oil, in a small bowl, stir together oil and garlic; set aside.
Carefully remove pizza dough from can. Unroll dough and place on hot, oiled grill. Cook for 2 minutes. Using cookie sheet as a spatula, turn crust over.
Brush garlic oil over crust, leaving a 1-inch border. Top with 2 tablespoons of the chopped basil, the mozzarella, and tomatoes. Season with salt and pepper.
Cover grill. Cook for 8 to 10 minutes or until cheese is bubbly and melted. Using a baking sheet, remove pizza from grill. Top with remaining 2 tablespoons basil. Serve hot.
Preheat oven to 425 degrees F. Prepared garlic oil as directed, Lightly spray baking sheet with nonstick vegetable cooking spray (Pam®). Unroll dough and place on baking sheet. Press out dough to 13×9-inch rectangle. Bake in oven about 7 minutes or until crust begins to brown. Brush with garlic oil and add toppings as directed. Return to oven; bake for 8 to 10 minutes more. Top with remaining 2 tablespoons basil and serve hot