Grilled Margherita Pizza

Ingredients:

• 1 serving of pizza dough
• Olive oil
• Salt and ground black pepper
• 450 g mozzarella, sliced ​​0.5 cm thick
• 3 Roma plum tomatoes, sliced ​​0.5 cm thick
• A handful of fresh basil leaves

Preparation:

1. Preheat grill, preparing direct and indirect heat zones.
   
   When the grill is hot (you can hold your hand 2.5 cm from the grate for no more than 2 seconds), stretch the dough out on a flat surface and form it into a 12 cm circle. Brush the surface with olive oil, sprinkle with salt and pepper, and place it on the grill, oiled side down. Cook until the bottom is golden brown, about 1 minute. Check to see if the bottom is starting to brown.
   
   If the flatbread is browned on one side but not the other, use a spatula or tongs to rotate it 90°C (280°F) and cook for another minute. If the bottom hasn't started to brown yet, close the grill lid and continue cooking for another minute at a time, until the bottom is evenly browned. (If the grill is hot, this should only take a couple of minutes.) Air-filled bubbles will also begin to form on the top of the crust.
2. When the pizza crust is golden brown on the bottom, flip it over and cook until golden brown on the other side and the crust is firm, about another minute. Transfer to a baking sheet. Close the grill lid to retain heat for the next step.
   
   Drizzle the top of the pizza with olive oil again. Top with mozzarella and tomato slices, season with salt and pepper. Place the pizza back on the grill pan and cook for 3-4 minutes, until the cheese is melted. Remove the pizza from the grill, tear basil leaves, and sprinkle them on top. Slice and serve immediately.