Ingredients

makes 2 to 4 servings

　　1 recipe Pizza Dough (page 253)

　　4 or 5 ripe tomatoes

　　Coarse salt

　　1 medium red onion or 4 shallots, chopped

　　20 black olives, such as Kalamata or oil-cured, pitted and chopped

　　Olive oil as needed

　　

Step 1

For grilled pizza, start a medium-hot charcoal or wood fire or preheat a gas grill to the maximum. Roll or lightly press each dough ball into a flat round, lightly flouring the work surface and the dough as necessary (do not use more flour than you need to). Let the rounds sit for a few minutes, then roll or pat out the dough, as thinly as you like, turning occasionally and sprinkling the top with flour as necessary.

　　

Step 2

For baked pizza, preheat the oven to 500°F. Oil one or more baking sheets, then press each dough ball into a flat round directly on the oiled sheet(s). Then pat out the dough, as thinly as you like, oiling your hands if necessary. If your oven is equipped with a baking stone, roll or pat out the dough as for grilled pizza, putting it on a peel to transfer it to the oven.

　　

Step 3

Meanwhile, core the tomatoes, cut them in half horizontally, and gently squeeze out the liquid and most of the seeds. Slice as thinly as possible, lightly salt and let the slices sit for at least 10 minutes. Drain off any excess liquid.

　　

Step 4

To grill the pizza, slide it directly onto the grill. Cook until brown grill marks appear, 3 to 5 minutes, depending on your grill heat. Turn with a spatula or tongs, top with the tomatoes, onion, and olives, and drizzle with olive oil. Cover the grill and cook until the bottom is crisp and brown and the tomatoes hot, 7 to 10 minutes. To bake the pizza, top with tomatoes, onions, olives, and a little olive oil, slide the baking sheet into the oven (or the pizza itself onto the stone), and bake for about 15 minutes, depending on the oven heat, or until nicely browned.

　　From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.