Grilled Rosemary-Crusted Pizzas
Yield: 4 8-inch pizzas |
Ingredients for dough:
1 cup warm water
1 tablespoon sugar or honey
1 envelope dry yeast
3 tablespoons olive oil
3 cups (or more) whole wheat pastry flour (or all purpose flour)
1½ teaspoons salt
1 tablespoon chopped fresh rosemary
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Procedure:
Combine water and sugar in food processor. Sprinkle yeast over and
let stand until foamy, about 10 minutes.
Add oil, then 3 cups of flour, and salt. Process until dough comes
together, about 1 minute.
Turn dough out onto floured work surface. Sprinkle with
rosemary. Knead until dough is smooth and elastic, adding more flour
by the tablespoon if dough is sticky, about 5 minutes.
Lightly oil a large bowl. Add dough; turn to coat with oil. Cover bowl
with plastic, then a towel. Let stand in a warm, draft-free area until
dough doubles in size, about 1 hour. Punch dough down. Knead
dough in a bowl until smooth, about 2 minutes.
Divide dough into 4 equal pieces. Roll each piece out into a 9-inch
round. (Dough can be refrigerated at this point, separated by
parchment paper).
Prepare grill for medium heat and oil grill well. Place 2 dough rounds
on grill. Grill until top of dough puffs and underside is crisp, about 3
minutes. Turn rounds over and grill for 1 minute. Transfer to baking
sheet with well-grilled side up. Top your pizzas with whatever you
like! see below for suggestions.
Using a large metal spatula, return topped pizzas to grill. Close the
grill or cover the pizzas loosely with foil. Grill until cheese melts and
dough is cooked thoroughly and browned, about 5 minutes. Transfer
to plates and serve.
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Suggested ingredients for toppings:
tomato sauce, pesto, olive oil, garlic, peppers, onions,
fresh tomatoes, Kalamata olives, mushrooms, pineapple,
pepperoni, grilled chicken, prosciutto, ham, Italian sausage,
mozzarella cheese, parmesan cheese, goat cheese,
chopped fresh basil, thyme or oregano.
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| Source: Bon Appetit |
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