Grilled Pizza

Source

The Art of Real Food by Joanne Neft and Laura Kenny

Ingredients

Display units in Metric

		FOR THE CRUST:
1		envelope dry active yeast
2	cups	warm water
2 ¹⁄₂	cups	all purpose flour plus more for dusting
2	tsp	salt
2	cups	whole wheat flour
		oil for dough bowl
		FOR THE FRESH TOMATO PIZZA SAUCE:
¹⁄₄	cup	olive oil
2	cloves	shallots diced
3-4	cloves	garlic minced
1 ¹⁄₂		baskets cherry tomatoes
2	cups	fresh basil leaves
		salt to taste
		FOR THE HERB GARDEN PESTO PIZZA SAUCE:
1	clove	garlic
¹⁄₄	cup	fresh mint leaves
¹⁄₄	cup	basil leaves
¹⁄₄	cup	chives
6	Tbs	olive oil
		salt to taste

FOR THE DOUGH:

Dissolve yeast in warm water in a large bowl and let stand 5 minutes. Stir in 2 cups all purpose flour and salt. Stir in whole wheat flour. Add remaining all purpose flour, 1 Tbs at a time, until dough comes away from the bowl but is still a little sticky

Knead dough on a lightly floured board about 5 minutes, until dough springs back when poked. Place in a lightly oiled bowl, turn to coat all sides of dough. Let dough rise about 4 hours.

Divide in 4 portions, roll in balls. (You may freeze extra dough balls) Wrap each portion in parchment paper with a little dusting of flour.

FOR THE TOMATO SAUCE:

Heat oil in a large pan, and saute shallots and garlic. Add tomatoes, basil and salt to taste. Cook on low heat 1 hour. Let cool, then puree cooled mixture. Can be used right away or frozen for later.

FOR THE HERB SAUCE:

Puree all ingredients except salt until smooth and well mixed. Add salt to taste. Use liberally on pizza or in salad dressing.

TO ASSEMBLE PIZZAS:

Roll each dough ball out to 1/3" thick. Brush barbecue grill with olive oil. Place dough on hot grill. Within minutes air bubbles will appear inside and large bubbled areas will appear on outside of dough. Turn dough over and cook other side. Turn barbecue grill to low, and start building pizza. Add sauce first, then cheese and toppings. Close lid and cook on low, or with barbecue off, 5 minutes. If using meat, cook prior to adding it to pizza.

FOR THE DOUGH:
Dissolve yeast in warm water in a large bowl and let stand 5 minutes. Stir in 2 cups all purpose flour and salt. Stir in whole wheat flour. Add remaining all purpose flour, 1 Tbs at a time, until dough comes away from the bowl but is still a little sticky
Knead dough on a lightly floured board about 5 minutes, until dough springs back when poked. Place in a lightly oiled bowl, turn to coat all sides of dough. Let dough rise about 4 hours.
Divide in 4 portions, roll in balls. (You may freeze extra dough balls) Wrap each portion in parchment paper with a little dusting of flour.
FOR THE TOMATO SAUCE:
Heat oil in a large pan, and saute shallots and garlic. Add tomatoes, basil and salt to taste. Cook on low heat 1 hour. Let cool, then puree cooled mixture. Can be used right away or frozen for later.
FOR THE HERB SAUCE:
Puree all ingredients except salt until smooth and well mixed. Add salt to taste. Use liberally on pizza or in salad dressing.
TO ASSEMBLE PIZZAS:
Roll each dough ball out to 1/3" thick. Brush barbecue grill with olive oil. Place dough on hot grill. Within minutes air bubbles will appear inside and large bubbled areas will appear on outside of dough. Turn dough over and cook other side. Turn barbecue grill to low, and start building pizza. Add sauce first, then cheese and toppings. Close lid and cook on low, or with barbecue off, 5 minutes. If using meat, cook prior to adding it to pizza.

Comments & Personal Notes

looks yummy!

Comment from ambee90 — posted almost 12 years ago

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