Grilled Pizza Margherita wHeirloom Tomatoes and Roasted Pine Nuts

Ingredients

• 4 cups all-purpose flour
• 1 ½ cups hot tap water
• 2 tablespoons extra virgin olive oil
• 2 teaspoons sea salt
• ½ teaspoon active dry yeast
• 2 tablespoons extra virgin olive oil (divided)
• 8-10 ounces fresh mozzarella torn in small pieces
• 10 yellow cherry or small heirloom tomatoes (sliced in half and drained on several thicknesses of paper toweling for 10 minutes)
• 1 medium size red tomato, seeds removed and diced in ½ inch pieces
• 1 teaspoon italian seasoning
• 2 tablespoons pine nuts, toasted (i like to do this in a small pan on the stove top – just place in pan over medium heat with a few drops of olive oil and a pinch of sea salt – stir until starting to turn golden – watch them carefully as they will turn from golden to burned quite quickly.)
• Sea salt
• Fresh basil leaves

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