Grilled pizza

A real pizza can not be made in the oven, even if you buy a pizza stone. You need a professional oven. At home, the closest thing to the ideal - a pizza, grilled on the grill. The grill should be very hot. Fillings can be any, the main thing - do not put too much, pizza should not be heavy.

Dough

1 tbsp. dry yeast
1 glass of warm water (45 C)
pinch of sugar
1 tsp salt
1 tbsp. olive oil
3 1/3 cup (400 g) of flour
2 cloves of garlic
1 tbsp. chopped fresh basil

For grilling

0.5 cup olive oil
1 clove of garlic

Filling

4 tablespoons tomato sauce (or 1 tablespoon to.m. paste + 3 tablespoons water)
1 cup finely chopped tomatoes
4 tablespoons sliced ​​olives
4 tablespoons finely chopped sweet pepper
2 cups of grated mozzarella cheese
4 tablespoons chopped fresh basil

In a bowl, dissolve the yeast in warm water and add sugar. Allow to stand for ten minutes, or until the mixture is not bullied. Add salt, olive oil and flour and knead until the dough lags behind the edges of the bowl. Place on a lightly floured surface. Knead until smooth, for about 8 minutes. Put the dough in a bowl, richly oiled, and cover with a damp cloth. Put it in a warm place and let it rise for an hour.

Crumble the dough and add crushed garlic and basil. Cover and let it go up again (about an hour).

Preheat the grill over high heat.

Heat olive oil with chopped garlic for 30 seconds in a microwave. Set it aside.

Crumble the dough and divide into two parts. From each half form (stretch or roll out) an oval about 1 cm thick.

Lubricate the grill grill with garlic-olive oil. Carefully place one piece of dough on a hot grate. The dough will swell almost immediately. When the bottom crust is browned, turn the dough with two blades. Quickly oil the base with oil, and then grease 2 tablespoons. tomato sauce. Put half the tomatoes, olives and pepper on the base. Sprinkle half of the cheese and basil. Cover and bake until cheese melts. Remove from the grill and cool a little. Also make a second pizza.