Spread with the desired sauce amount and then top with ripped prosciutto and burrata slices. Resist the urge to top it too heavily or it won’t cook well!
Transfer the pizza to the stone on the grill with a swift shove/push motion of the peel, shaking it a bit if needed to get it off. This is the most difficult part of the recipe! I often have a large spatula on hand to help guide it off if I’m really having a tough time.
Using the peel, remove the pizza from the grill and transfer to a safe cutting surface. Top with fresh basil, a drizzle of olive oil, and cracked pepper. Slice and serve hot.