Grilled pizza with margherita pizza variation

Yield: 1 servings

Measure Ingredient
\N \N Pizza dough
\N \N === TOPPINGS ===
\N \N Tomato sauce
\N \N Fontina and pecorino cheese
\N \N Fresh sliced tomatoes
\N \N Fresh basil
\N \N Fresh parsley
\N \N Julienned scallions
\N \N Julienned pea pods
\N \N Blanched corn
\N \N Fresh mint
\N \N Boiled sausage; broken up

For best results, use a charcoal grill. Divide the grill in two, creating a very hot back section and a cooler preparation section in the front by putting extra charcoal in the back and less in the front. Place fire bricks on the grill's surface to divide these two sections. Allow the charcoal to burn, then cool a bit before cooking to prevent burning the crust. If using a tomato sauce, place in a pot on the grill off to the side, stirring occasionally. Place one dough ball on a lightly oiled flat surface, such as an upside-down cookie sheet; work dough until it stays flat and forms a round or square shape. (Tip: Pull dough out, and allow it to snap back. Let it sit for a few moments, then pull it out again. It will hold its shape better this way.) Once dough is in desired shape, pick up and place directly on hot section of grill. With tongs, gently turn dough as it cooks, about 2 to 3 minutes, until bottom side is browned and dough holds its shape. Remove from hot section with tongs, flip over, and move to cooler section of grill. Brush top of crust with olive oil, and add toppings of your choice. Return to hot side for a few more minutes.

Continue to cook until cheese melts and bottom is crisp, approximately 3 to 5 minutes. Makes one 14-inch pizza. VARIATION: Margherita Pizza: Follow recipe stopping after brushing the pizza crust with olive oil. Sprinkle on 1 cup fontina and pecorino cheese, mixed together. Drizzle with 1 cup tomato sauce or sliced tomatoes, if desired. Drizzle with more olive oil.

Return to hot side for a few more minutes. Continue to cook until cheese melts and bottom is crisp, approximately 3 to 5 minutes. Move pizza to cool side again and add torn basil leaves. Makes one 14-inch pizza.

Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "1 fourteen-inch pizza"

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Recipe from George Germon and Johanne Killeen, Owners; Al Fo Converted by MM_Buster v2.0n.

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