New Jersey Tomato Basil Pizza on the Arteflame

Introduction

Few things rival the flavor of a Jersey tomato when it's grilled to perfection. On the Arteflame Grill, this pizza shines with rich, local flavors—Jersey tomatoes, fresh basil, and creamy mozzarella—sizzling beautifully on the solid flat-top griddle. With high heat zones near the center and cooler spots along the outer edge, the Arteflame lets you control your cooking like a pro. No oven, no pans—just fresh ingredients grilled over open flames for a true al fresco pizza night.

Ingredients

• 1 ball of fresh pizza dough (store-bought or homemade)
• 2 large ripe New Jersey tomatoes, sliced
• 1 cup fresh mozzarella, torn into small chunks
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons unsalted butter, melted
• 1 teaspoon sea salt
• Cracked black pepper, to taste
• 1 tablespoon cornmeal (for dusting)
• Optional: drizzle of olive oil or balsamic glaze before serving

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the napkins inside the base of the Arteflame Grill.
3. Stack firewood over the oiled napkins.
4. Light the napkins and let the fire build for 20 minutes until the grill is hot and the cooktop is sizzling.

Step 2: Prepare your pizza dough

1. Let the dough come to room temperature if refrigerated.
2. Lightly flour a board and your hands, then stretch the dough into a 10- to 12-inch round.
3. Dust the dough with cornmeal for a crispy bottom.

Step 3: Pre-grill the pizza base

1. Butter the griddle cooktop where you’ll place the dough.
2. Carefully place the dough directly on the hot flat-top griddle near the center (hotter zone).
3. Grill for 2-3 minutes until bubbles form and the bottom is golden.
4. Flip and cook another 1-2 minutes to slightly set the top side.
5. Remove from grill and set aside.

Step 4: Assemble and grill the pizza

1. Butter a medium zone of the Arteflame cooktop.
2. Place the partially grilled crust back onto the griddle, cooked side up.
3. Arrange the Jersey tomato slices evenly across the crust.
4. Add torn mozzarella chunks, followed by the basil leaves.
5. Season with sea salt and cracked black pepper.
6. Grill for 6-8 minutes, rotating occasionally for even cooking, or until cheese is melted and bubbly.

Step 5: Finish and serve

1. Slide the pizza off the griddle using a metal pizza peel or spatula.
2. Drizzle with optional olive oil or balsamic glaze.
3. Slice and serve hot.

Tips

• Use slightly thicker dough when grilling so it doesn’t burn but still develops a crispy base.
• Put pizza near the outer-middle zone for even cooking while avoiding too much charring.
• A pizza peel makes flipping and moving your dough much easier.
• Fresh mozzarella melts better than pre-shredded due to fewer fillers.
• If using additional toppings like meats, reverse sear thin slices beforehand on the center grate.

Variations

1. Jersey White Pizza: Replace red tomatoes with roasted garlic cloves and ricotta cheese for a creamy twist.
2. Spicy Garden Pizza: Add crushed red pepper flakes and grilled jalapeños for a little heat.
3. Caprese-Style Pizza: After grilling, add fresh arugula and a balsamic drizzle for a salad-pizza combo.
4. Jersey Peach Basil Pizza: Substitute tomatoes with thinly sliced New Jersey peaches and a sprinkle of goat cheese.
5. Heirloom Medley Pizza: Use a mix of yellow, green, and striped heirloom tomatoes for a colorful display.

Best pairings

• Dry white wine like Sauvignon Blanc
• Light craft beers—try a wheat ale or a pilsner
• Grilled summer vegetables as a side—zucchini, bell pepper, and eggplant
• Prosciutto-wrapped melon slices
• Simple green arugula salad with lemon vinaigrette

Conclusion

Grilling a pizza on the Arteflame brings out the best in every ingredient, especially local New Jersey produce. With rich flavors, high-heat precision, and the satisfaction of cooking everything with fire and steel, this is a pizza experience you won't forget.