Grilled Pizza with Tomato and Mozzarella

Dissolve the yeast in 300 ml (approximately 1 1/4 cup) lukewarm water. Mix the flour with 1 teaspoon of salt in a bowl and make a well in the center. Pour the yeast mixture and oil into the well and knead to make a smooth dough. (If the dough is too moist, incorporate some flour; too dry, a little lukewarm water.) Knead the dough vigorously on a floured surface for about 10 minutes, place back into the bowl, cover and let sit for about 1 hour in a warm place.

Meanwhile, drain the mozzarella and cut into thin slices. Blanch the tomatoes, peel, quarter and remove seeds, then dice finely. Peel the garlic, add to the tomatoes and season with salt and pepper.

Preheat the grill. Knead the dough again and divide into 4 equal portions. Roll flat on a slightly floured work surface. Place the dough on a preheated grill, cook for 4-5 minutes, turn over and cover with mozzarella and diced tomatoes. Close the grill cover or cover the pizzas with aluminum foil. Bake 5 minutes more, until the cheese is melted.