Ingredients
Sauce:
1 can crushed tomatoes
3 garlic cloves, minced
¾ tsp salt
½ tsp sugar
½ tsp freshly ground pepper
2 tbsp olive oil
Pizza:
¾ - 1lb (335-450g) pizza dough
Flour, for stretching dough
Olive oil for brushing
½ lb (227g) fresh mozzarella, sliced
½ cup freshly grated Parmigiano-Reggiano
½ cup chopped fresh basil
Preparation
Closed Position
Plates: Grill or Griddle
In a medium bowl, prepare the sauce by combining tomatoes, garlic, salt, sugar, pepper, and oil. (You may wish to blend all ingredients in a blender for a smoother texture. Freeze leftover sauce for up to 3 months.)
Place grill or griddle plates onto the Grill Master and preheat both to 220°C by touching the BURGER button or TEMP once and the – button to desired temperature. Touch OK to start preheating.
Roll dough to about 10-inch rectangle or fit to plate as best as you can.
Brush top and bottom dough with oil.
Place dough on griddle and set timer to 5 minutes. Cook in Closed position.
Open grill, spread ¼ cup of the sauce over the dough and leave at least ½-inch border around the edges.
Place the mozzarella slices and sprinkle the Parmigiano-Reggiano over the sauce.
Adjust cover height, close upper plate to just about hover above the pizza. Cook until cheese is melted and crust is golden brown for about 10-15 minutes (set timer to desired duration).
Top with chopped basil and serve immediately.