1 (16-oz.) pkg. refrigerator Trader Joe’s Garlic & Herb Pizza Dough 1/2 cup yellow cornmeal 2 tbsps. olive oil, divided 1 (10-oz.) container Trader Joe’s Pizza Sauce 1 (8 oz.) container Ciliegine fresh mozzarella balls 8-10 fresh basil leaves, julienned Preheat gas or charcoal grill for medium high heat. Remove pizza dough from refrigerator and let stand 20 minutes. Remove dough from package and shape into a 18 x 9-inch rectangle, using cornmeal to dust dough on both sides as you are stretching and shaping with your hands. Place dough on a baking sheet for transport to grill. Brush one side of dough with 1 tbsp. olive oil. Place pizza, olive oil side down, on grill. Close lid and let cook for 5 minutes or until dough is stiff and grill marks are evident. Slide off grill with wide spatula to baking sheet. Brush topside with remaining 1 tbsp. olive oil. Turn pizza over. Spread pizza sauce evenly over pizza, leaving 1/2-inch rim around edges uncovered. Top evenly with mozzarella and basil. Return pizza to grill, close grill lid and cook 5 minutes or until grill marks are evident on bottom and toppings are hot. Remove from grill with wide spatula to baking sheet. To serve: “Tear” pieces of this pizza rather than cutting for an interesting effect. Serves 6.