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Step 2Prepare topping
Immediately before adding toppings and grilling, the grilled crusts will be coated with oil, to keep tomato juices from soaking into the crusts.
Plain olive oil is fine, but it's nice to use infused olive oil:
Gently warm 1/2 cup extra-virgin olive oil and add 3 peeled whole garlic cloves and 1 - 2 tbs crushed dried hot pepper flakes (or to taste). After about a minute, remove from the heat and allow to cool. This infused oil should be used soon after preparation (that is, it shouldn't be stored or refrigerated for later use).
Primary topping ingredients:
Grated Gryuere, Fontina, Mozzarella, Provolone or white Cheddar cheese (and fresh grated Parmesan cheese).
Sliced, fresh, ripe Roma or other tomatoes; seeds removed, sprinkled with salt, and well-drained (gently press out the liquid in a strainer).
Fresh basil leaves, torn (not cut - I was admonished by a native Italian never to cut basil) into small pieces.
Plain olive oil is fine, but it's nice to use infused olive oil:
Gently warm 1/2 cup extra-virgin olive oil and add 3 peeled whole garlic cloves and 1 - 2 tbs crushed dried hot pepper flakes (or to taste). After about a minute, remove from the heat and allow to cool. This infused oil should be used soon after preparation (that is, it shouldn't be stored or refrigerated for later use).
Primary topping ingredients:
Grated Gryuere, Fontina, Mozzarella, Provolone or white Cheddar cheese (and fresh grated Parmesan cheese).
Sliced, fresh, ripe Roma or other tomatoes; seeds removed, sprinkled with salt, and well-drained (gently press out the liquid in a strainer).
Fresh basil leaves, torn (not cut - I was admonished by a native Italian never to cut basil) into small pieces.
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