Ingredients
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2 tbsp vegetable oil
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1 (18 oz) pkg white pizza dough, room temperature
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2 heirloom tomatoes, sliced 1/2" thick
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4 cloves garlic, thinly sliced
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2 sprigs rosemary
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2 sprigs thyme
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1 tsp dried oregano
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1 tsp dried basil
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Olive oil, for drizzling
Steps
1
Preheat grill to medium. Brush an 18x13" rimmed baking sheet with oil.
2
On a floured surface, roll out dough into an 8x14" rectangle. Transfer to prepared baking sheet. Using lightly oiled fingers, press into dough to create dimples all over surface.
3
Arrange tomatoes and garlic on top, pressing down slightly into the dough. Remove leaves from rosemary and thyme sprigs and sprinkle over top of dough along with oregano and basil. Season with salt and pepper. Drizzle top with olive oil.
4
Place baking sheet on grill. Close grill lid and cook 8 to 10 minutes, rotating halfway through, until crust is golden brown.
