Grilled Rainbow Tomato Pizza

Ingredients

• 1 lb pizza dough
• 1 pkg Pastorelli Pizza Sauce
• 1 Tbsp olive oil
• 1/4 tsp World Market granulated garlic
• 1 1/2 cups shredded mozzarella cheese
• 1/3 cup Armanino 3 Cheese Blend Grated Cheese
• 12 oz various colors heirloom tomatoes
• Fresh basil
• World Market Extra Virgin Olive Oil

Directions

1. Place a rectangular pizza stone on the grill, then heat the grill to moderately high. Warm the stone for 30 minutes; the grill should register about 475 – 500 degrees, so lower the heat a bit if necessary.
2. Near the end of the stone’s preheating time, sprinkle flour and cornmeal over a pizza peel, or use a rimless cookie sheet. On that prepared surface, stretch the dough into roughly a 13 by 9-inch oval, building up the edge slightly as you shape it.
3. Mix the granulated garlic with the olive oil in a bowl. Brush the mixture across the top of the dough, being careful not to let it run over the edges.
4. Spoon the pizza sauce over the crust in an even layer, keeping the raised border bare. Scatter the mozzarella and three cheese blend over the sauce, then arrange the tomato slices on top.
5. Before moving the pizza, gently jiggle the peel to be sure the dough releases. If any part catches, lift the edges and add more flour and cornmeal underneath.
6. Slide the pizza carefully from the peel onto the hot stone. Since it will be fairly weighty, another flat tool, such as a second peel or a thin cutting board, can help nudge it along.
7. Shut the grill lid and cook for 6 – 9 minutes, until the cheese is melted and the underside of the crust is golden brown. Lift the pizza off the stone with the peel.
8. Scatter fresh basil over the pizza. Slice it, drizzle each piece lightly with extra virgin olive oil, and serve warm.
9. This can also be prepared without a pizza stone; use the alternate method for that version.