Individual Grilled Pizzas
by Angie Barrett July-22-2012
Divide the pizza dough into two balls. Gently coat each with olive oil, and let dough come room temperature either in a large bowl or on the counter. Let it rest for about 1 hour.
Lightly coat a baking sheet with olive oil. Sprinkle work surface with cornmeal (or flour). Gently begin to stretch or roll each ball of dough into a circle.Give the dough some breaks in between stretches. Don't worry about it being perfect.
Preheat the grill to medium-high.
Pour tomato sauce into a bowl, bring it to the grill with the cheese and toppings.
Brush the top of the dough with oil.Pick up the dough and flip it, oil-side-down, onto the grill.
Close the grill lid. Let pizza cook for 3 minutes.
After 3 minutes check the pizza bottom for nice grill marks. Then, brush the uncooked top side with oil and turn over the crust. Lower the heat to medium-low.
Carefully brush surface with tomato sauce, sprinkle with cheese, and add toppings.
Close the cover and cook for 4 minutes or until cheese is melted and the crust is nicely browned. Remove pizza from grill and sprinkle with fresh basil. Cut and Serve.