Yield: 6 pinse (about 6 x 10 inches each)
The sweet and acidic tomatoes act as a foil to the creamy mozzarella on these Roman grilled pizzas. Be sure to have the toppings ready before you grill the dough, since they will need to go on right away.
2 cups cherry tomatoes, halved
I made several of these over the summer and it was always a hit. Since the cheese is difficult to find, I ended up just using Burrata...the inside of Burrata is basically what they are calling for here.
Absolutely delicious! Definitely a make again recipe. I used fresh buffalo mozzarella as I couldn’t get the cheese called for. After the final flip of the dough I turned off the gas on the grill and put sliced cheese on the cooked dough and closed the lid for about 30 seconds to melt the cheese. It worked perfectly without burning the dough.
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