Grilled Mozzarella Topped Pizza

Ingredients:

• 1/3 cup olive oil
• 900 g of store-bought pizza dough
• 1 can (425 g) of canned crushed tomatoes
• 2 cloves garlic, finely grated
• 10 mozzarella sticks
• 6 tbsp. l. freshly grated parmesan
• 450 g semi-skimmed mozzarella, thinly sliced
• 40 slices pepperoni
• Torn basil leaves, for serving

Preparation:

1. Drizzle olive oil over a 27x42 cm (11x17 in) rimmed baking sheet. Transfer the dough to the baking sheet, turning it over to coat it with oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the baking sheet, about 1.5 to 2 hours.
2. Slide your hands under the dough, lift it, and gently stretch it to fit the baking sheet. It's okay if the dough doesn't stretch to the corners. Cover loosely with plastic wrap and set aside to rise for 30-45 minutes.
3. While the dough is rising, preheat the grill to high heat: 260°C-315°C. In a medium bowl, combine the tomatoes, garlic, 1/2 teaspoon of salt, and some freshly ground black pepper.
4. Once the dough has risen, place cheese sticks around the perimeter, leaving 1 cm from the edge. Fold the dough over the cheese sticks, completely enclosing them, then gently pinch the dough to seal, creating a border with the filling. Gently pull the dough to the edges of the baking sheet. Sprinkle 3 tablespoons of Parmesan cheese evenly up to the edge. Arrange mozzarella slices on top, within the border with the filling. Place tomatoes on top of the mozzarella, inside the border. Top with pepperoni and sprinkle with the remaining 3 tablespoons of Parmesan cheese.
5. Place the pizza pan directly on the grill grate, cover the grill with the lid, and cook until the crust is golden brown around the edges, about 15 minutes. Using a large metal spatula, transfer the pizza directly to the grill grate, cover with the lid, and continue cooking until the crust is deep golden brown and the mozzarella is bubbly and lightly browned, about 10 more minutes. Transfer the pizza to a cutting board and let it rest for 10 minutes. Sprinkle with fresh basil and cut into squares.