Ingredients

6 ounce portion of pizza dough

8 heaping teaspoons oven dried tomatoes (see below)

1/2 cup mozzarella, diced small

1 teaspoon extra virgin olive oil

2 tablespoons grated cheese, such as asiago, grana, or pecorino

1 teaspoon chopped basil

1 teaspoon chile oil

Oven Dried Tomatoes:

8 plum tomatoes, halved

2 tablespoons chopped garlic

1 tablespoon chopped parsley

1 tablespoon chopped basil

1 teaspoon chopped thyme

1 teaspoon crushed red pepper

1/4 cup extra virgin olive oil, plus 2 tablespoons

Juice and zest of 1 lemon

Preparation

  1. Preheat oven to 200 degrees. Toss tomatoes with garlic, parsley, basil, thyme, red pepper, 1/4 cup olive oil, lemon zest and juice.

  2. Place a wire rack on a sheet pan. Put tomato halves on rack. Pour whatever is left in the bowl over the tomatoes. Bake for 3-4 hours. Let cool. Peel off skins & chop tomatoes. Add 2 tablespoons olive oil & salt to taste. Store in refrigerator for up to 7 days.

  3. Preheat oven to 450 degrees.

  4. Place floured, rolled out dough on hot grill. Grill about 30 seconds or until it begins to bubble and has a nice grill char and turn. Grill for 15 seconds longer & remove.

  5. Brush grilled dough with extra virgin olive oil & top with tomatoes.

  6. Evenly distribute mozarella cheese over pizza. Place in oven for 3-4 minutes or until cheese melts.

  7. Remove from oven, cut and garnish with grated cheese, basil & chile oil.