Pizza is pretty amazing on its own, but cooked it on the grill with a cracked egg on top, and it’s kind of the best thing ever.
Dough of choice, prepared and ready to go (on a cookie sheet or pizza stone, round, flat and lightly sprayed with olive oil on both sides).
1 28-oz can San Marzano tomatoes: tomatoes roughly chopped and sauce reserved
Cheese of choice (mozzarella and goat cheese are lovely options)
Peeled garlic 3–5 cloves), olive oil, salt and pepper
Preheat the grill to medium high heat.
Carefully slide the pizza dough onto the grill and shut the lid. Check on it in 5 minutes. The bottom should be nicely browned (<-- if not, put it back on the grill and check again in a couple of minutes). Using a large spatula, flip the dough onto a plate GRILLED SIDE UP. This is the side you're going to top.
Lightly spray the grilled top with olive oil and rub the raw garlic cloves on the dough to give it a beautiful aroma and flavor.
Top with tomato sauce, chopped tomatoes, cheese, salt and pepper. If you’d like, crack an egg into the middle of each pizza.
Place the pizza(s) back on the grill (doughy uncooked side down) and shut the lid once more. Check on the pizzas in 5 minute intervals, until golden brown and the egg is cooked to your preference. (As you can see in the above picture… I kind of burnt the dough. Liv woke up from her nap and I spaced it. Good thing we all like toasty crust around here haha)
Top with fresh hand-torn basil.
For a protein boost add some anchovies, prosciutto or sliced chicken