Let pizza dough rise for 20 minutes before handling, then divide into equal balls of dough.
Preheat the grill to 400°F and with a teaspoon of olive oil, massage the dough ball to press it out into a mini pizza.
Place shredded mozzarella cheese in the middle of the circle, then add a spoon of tomato sauce & a basil leaf.
Pinch the North, East, West and South “corners” of the pizza dough and pull them up to meet in the centre above the cheese & sauce & basil mound. Gather in the rest of the left behind dough folds, twisting the opening together gently while closing it into place so the cheese doesn’t come out. For each ball, repeat steps 2-4!
Lightly oil the bottom of your cast iron pan and arrange buns with the pinched side down, about an inch apart. Ready for the centre of the grill.
Turn down your Weber grill to create an oven effect that won’t burn the bottom of your buns. At the same time, place a pat of butter inside an oven-safe ramekin & add finely chopped fresh basil, allowing it to melt all together.
Wait until your buns are to your desired golden doneness and finish it off with a drizzle of that freshly-infused basil butter. Enjoy!
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