- Cut each mozzarella in half, then each half of cheese into 6 slices. Set cheese on a plate and refrigerate until needed.
- Preheat barbecue or indoor grill to medium-high. Brush each side of pita with 1 tsp. olive oil. Grill until nicely coloured on one side, about 1 minute. Remove from heat and set on a work surface, grilled side up.
- Turn barbecue or indoor grill to medium-low. Spread grilled side of each pita with 2 Tbsp. of the strained tomatoes. Top each with 5 to 6 tomato slices and 6 pieces of mozzarella.
- Carefully set the pita back on the grill, cheese side up. Season with salt and pepper. Close lid on barbecue, or cover indoor grill with a lid or foil, and cook 2 to 3 minutes, or until lightly charred on the bottom and the cheese has just begun to melt.
- Remove pizza from grill and set on a plate or board. Top with the fresh basil leaves, drizzle with a little balsamic crema, and serve.
Note: Tomato sauce-like strained tomatoes, also called passata di pomodoro, is sold in tall bottles in our canned tomato products aisle. You won’t need the whole bottle for this recipe, but any leftover could be frozen for another time.
Three or four heirloom tomatoes should yield the amount of slices needed here. For visual appeal and taste variance, choose at least three different coloured tomatoes, such as red, purple and yellow.
Mozzarella di bufala is sold in tubs in our Deli Department.
For a step-by-step photo guide on making this recipe, check out How to Grill Pizza.
Recipe Options: Instead of mozzarella di bufala, try slicing and using bocconcini cheese on the pita pizza. When heirloom tomatoes are unavailable, top the pizza with slices of ripe, on-the-vine tomatoes.