Round 2 Recipe - Grilled Margherita Pizza

• 3 tablespoons olive oil, divided
• Reserved chopped tomato from Caprese Salad Stuffed Tomatoes recipe
• 1 tablespoon chopped garlic
• Kosher salt and freshly ground black pepper
• 1 (16-ounce) package refrigerated pizza dough
• Reserved mozzarella, sliced thin, from Caprese Salad Stuffed Tomatoes recipe
• 1/4 bunch basil leaves

1. In a medium skillet over medium heat, add 1 tablespoon of the oil.
2. When it is hot, add the tomato and garlic.
3. Cook down until slightly thickened and some of the liquid has evaporated, about 5 minutes.
4. Season with salt and pepper, to taste, and set aside.
5. Heat an outdoor grill or grill pan over medium heat.
6. Preheat the broiler.
7. Pat the pizza dough out into a 12 by 6-inch rectangle and brush with 1 tablespoon of oil.
8. Transfer the dough to the grill and grill, oiled side down, until the dough starts to crisp and turn brown on the bottom side, about 3 minutes.
9. Brush the top with the remaining 1 tablespoon of oil and flip it over and grill for another 3 minutes.
10. Remove from the grill to a sheet pan.
11. Spread it with the tomato sauce and cover with the mozzarella slices.
12. Put it under the broiler and broil until the cheese is melted and bubbling, about 3 minutes.
13. Remove from the broiler, sprinkle with basil leaves, then cut and serve.

olive oil, tomato from caprese, garlic, kosher salt, mozzarella, basil

Taken from www.foodnetwork.com/recipes/sandra-lee/round-2-recipe-grilled-margherita-pizza-recipe.html (may not work)