This grilled pizza recipe with tomatoes, mozzarella and olives is packed with flavor and comes together in 15 minutes using your gas grill. You do not need a pizza stone or pizza oven to make it! I used olives, tomato, basil, and some mozzarella cheese to top my grilled pizza, but you can also use roasted bell peppers, shishito peppers, mushrooms, thinly sliced onion, or fresh greens!
If your dough had been refrigerated, allow it tosit at room temperature for 1 hour.
Prepare a gas or charcoal grill and set it on high heat.
Prepare the fresh tomato, basil, and olives mixture. Slice the tomatoes into quarters and place them in a large colander. Add a good pinch of kosher salt and toss. Set the colander in a clean sink or over a bowl to drain for a few minutes. Transfer the tomatoes to a clean, dry bowl and add the basil, Pearls California Sliced Black Olives, and minced garlic. Add a drizzle of olive oil and toss to combine. Set aside for now (if more liquid is released, be sure to drain it before using this mixture on the pizza).
On a clean floured surface, divide the dough into two equal pieces and shape them into 2 pizzas. Let the dough sit for 5 minutes and then reshape to make sure each pizza is as large as you'd like it.
Place the shaped pizza dough on a lightly floured pizza peel (I used my baking sheet turned over so it’s rimless). Brush the top side of the dough with extra virgin olive oil and transfer the pizza, oiled side down, directly onto your heated grill.
Grill for 2 minutes with the lid closed. Brush the other side with olive oil, and using a pair of tongs, flip the dough over and cook for about 2 more minutes (the dough is ready when it turns golden brown with some grill marks on both sides).
Remove the cooked pizza dough from the grill briefly and place it on a sheet pan.
Brush with more olive oil and arrange the mozzarella slices on top. Put the pan with the pizzas on the heated grill until the cheese has melted.
Remove from the grill and spoon the fresh tomato mixture on top. Slice and serve immediately!
Tip: For best results, budget time for the pizza dough to come to room temperature if it was previously refrigerated. Mine took about 1 hour of rest on the counter before I shaped it.
Serving size: This recipe makes two smaller pizzas to serve 4 to 5 people for lunch or dinner with your favorite salad. It will serve 6 or more people as an appetizer.
Leftovers and storage: This pizza is best eaten right away so the crust does not become soggy from the tomato juice, but leftovers will keep for around 3 days in an airtight container in the fridge. To reheat, place the pizza slices on a baking sheet in a 350 degrees F heated oven until heated through.