Slice the tomatoes, season lightly with salt and pepper. Gather the remaining ingredients, chop the basil, then dry the mozzarella and burrata well with a paper towel and hand tear it.
Roll out the dough then brush the top with olive oil. If you’d like you can also add a sprinkle garlic powder. Transfer it to a pizza stone or baking sheet to carry it outside.
Once the grill is hot, place the dough on the grill oiled side down and close the lid. Grill 2-5 minutes or until you see the top bubble.
Using the tongs carefully lift one end. When the crust is gently crisped/charred on one side, carefully flip it. Add the sauce, tomatoes and mozzarella cheese (leaving space for the burrata) and continue grilling 4-6 minutes or the bottom is crispy brown, the cheese is softened and the tomatoes are warm. About halfway through this time add the burrata.
When the pizza is finished grilling, transfer it to a stone or baking sheet, add the fresh basil and if you're like a little fine sea salt. Slice and serve hot.