1 package dough
Garlic oil for brushing dough (1 clove of garlic + 1/4 cup olive oil)
Fresh mozzarella cheese
Sliced tomatoes (1-2 tomatoes per pizza)
Fresh herbs (suggestions: thyme, sage, basil, parsley, oregano)
Heat your grill (or grill pan) to medium-high heat. If you’re using an indoor grill pan, also preheat your oven broiler – for bubbling cheese, finish in the oven.
Roll out your pizza dough with a bit of flour to prevent sticking to the grill. Brush dough with a bit of the garlic oil and place on the hot grill. The time you will grill each side will depend on how thin you have rolled out your dough (generally 4-5 minutes per side). Using grill-safe tongs, lift up a corner to look and see if black grill marks are starting to form. Once the first side has nice black grill marks, flip it over.
Using outdoor grill: place toppings on the already-cooked side of the dough and shut the top of the grill until the dough is cooked through.
Using grill pan: finish grilling the second side of the dough. Remove and place on a baking sheet. Place your toppings on the pizza and broil it in the oven for another 3-5 minutes, or until cheese is bubbling.