Homemade Grilled Caprese Pizza

Ingredients

Homemade Pizza Crust (makes 2 individual pizzas):
• 1 (.25 ooz package) active dry yeast
• 1 tsp granulated white sugar
• 1 cup warm water (110ºF/45ºC)
• 2 1/2 cup bread flour
• 2 tbsp regular olive oil
• 1 tsp Kosher salt
Pizza Toppings:
• 4 tbsp tomato sauce, divided
• 1 oz fresh basil (I just buy a bunch in the grocery store, so there's plenty for topping), chopped
• 8 oz Mozzarella ball, sliced in 1/4 inch, half moon slices
• 2 medium tomatoes, sliced thin
Dressing:
• 1 tbsp regular olive oil, plus more for cooking the pizza in the pan
• 2 tbsp balsamic vinegar
• 1 tsp Italian seasoning

Instructions

To Prepare the Dressing:
1. In a small bowl or wet measure for pouring, add 1 tablespoon olive oil, balsamic vinegar, and Italian seasoning. Stir to combine, set aside.
To Make the Homemade Pizza Crust:
2. Prepare a floured surface.
3. In a warm cup of water, add the package of yeast, 2 tablespoons olive oil. and sugar. Set aside for 5 minutes.
4. In a large mixing bowl, combine bread flour and kosher salt.
5. Add the yeast-water mixture to the flour mixture and combine completely.
6. Put dough onto the prepared floured surface and using a dough scraper or your hands, knead 10 times to form a ball. Divide in half. You can rest the dough for 5 minutes to relax it, if necessary.
7. Using a rolling pin, take each ball, one at a time, and roll out into a 10 inch round shape.
To Cook the Pizza:
8. On a 10 inch or larger stove top grill pan, add 1-2 teaspoons olive oil, heat the pan to medium heat before adding the dough.
9. Carefully place the dough in the grill pan. Add 2 tablespoons tomato sauce, half the tomato slices, half the mozzarella cheese slices, and chopped basil. Cover with a spatter lid to keep heat in or a lid allowing heat to escape as it cooks - this allows the cheese to get melty and toppings to cook without trapping too much moisture which would make the pizza soggy. Adjust the heat lower, if you see the bottom heating up too much or you anticipate the oil burning. Allow the pizza to cook 15-20 minutes. The bottom should be nice and crisp and cheese should be melty. When it's done, transfer to a rack to cool or slice and serve, repeat with the 2nd 10 inch pizza dough, enjoy!

Notes