Grilled pizza

Yield: 6 servings

Measure Ingredient
1 cup Water
3 tablespoons Water (only if needed)
2 tablespoons Olive oil
2 teaspoons Salt
¼ cup Cornmeal
3 cups Flour
2 teaspoons Yeast
3 tablespoons Olive oil
2 Cloves garlic -- minced
½ cup Mixed fresh herbs (basil,
Thyme, oregano)
½ cup Fontina cheese -- shredded
¼ cup Parmesan cheese -- grated
6 Sun-dried tomatoes,
Oil-packed -- in 1/4's


Place dough ingredients in machine and program for knead and first rise. Press start. Check after 5 minutes and add extra water if needed, 1 tbsp at a time. Preheat grill. When dough has finished, transfer the dough to a lightly oiled work surface and use your hands to push and flatten the dough into a rough 10 to 12" circle. Lay the dough on the grill and let it cook for 1 minute, or until it puffs slightly and the underside stiffens and grill marks appear. Use a wide spatula or tongs to turn it over and place it on the side of the grill (off the direct heat). Quickly brush the top with half the oil and distribute the garlic, herbs and cheeses over the top. Add the sun-dried tomatoes and finally drizzle on the remaining oil.

Slide the pizza back to the middle of the grill and continue cooking while you rotate it to assure even cooking. Cook about 5 to 6 minutes. Serve immediately.

Recipe By : Pizza Etc from Your Bread Machine From: Meg Antczak Date: 07-19-95 (16:19) (19) (E)Cooking

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