Grilled pizza with two toppings
4 12\" pizzas
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Warm water (105-115 degrees) |
| 1 | pack | Active dry yeast |
| 1 | pinch | Granulated sugar |
| ¼ | cup | Fine-ground white cornmeal |
| 3 | tablespoons | Whole wheat flour |
| 2¼ | teaspoon | Kosher salt |
| 2½ | cup | Unbleached flour (to 3 1/2c) |
| 1 | tablespoon | Extra-virgin olive oil |
| 3 | tablespoons | Grated Parmesan cheese |
| 2 | tablespoons | Grated Bel Paese cheese |
| 3 | tablespoons | Tomato sauce (to 4 tb) |
| 1 | Red pepper, seeded/julienned | |
| 5 | Thin slices prosciutto | |
| 1 | Clove garlic, minced | |
| 2 | tablespoons | Grated Bel Paese cheese |
| 4 | tablespoons | Tomato sauce |
| 2 | ounces | Fresh mozzarella * |
| 1 | Fresh jalapeno pepper ** | |
| 2 | tablespoons | Calmata olives pitted/sliced |
Directions
DOUGH
TOPPING #1
TOPPING #2
* sliced ⅛-inch thick
** seeded and chopped
PREPARE THE DOUGH: Place warm water in a small bowl, add yeast and sugar, stir until dissolved; set aside for 5 minutes. Add cornmeal, whole wheat flour and salt, beat to combine. Gradually add white flour, stirring with a wooden spoon until dough is stiff. Transfer dough to a lightly floured surface and knead until smooth and elastic.
Brush dough on all sides with olive oil and place in an oiled bowl.
Cover with plastic wrap and allow to rise until double in bulk, about 1 hour. Punch dough down; if dough is sticky, knead in a small amount of flour. Makes enough dough for four 12-inch pizzas.
BASIC GRILLING INSTRUCTIONS: Prepare a charcoal fire. When coals are medium-hot, flatten pizza dough on an oiled surface to form a 10-12 inch round that is about ⅛-inch thick. Gently lift dough and drape over grill surface just above the coals. Within a minute the dough will cook and brown. As soon as the underside is crisp and grill marks appear, pull the dough off the grill with tongs and flip over to the edge of the grill, away from direct heat. Quickly brush cooked surface with olive oil, add toppings...
TOPPING #1: PARMESAN, PEPPER, AND PROSCIUTTO Evenly distribute Parmesan and Bel Paese cheeses over surface of grilled and oiled pizza dough. Spoon tomato sauce over cheese. Scatter red pepper and prosciutto over sauce. Continue with final grilling instructions...
TOPPING #2: TOMATO, OLIVE, JALAPENO AND MOZZARELLA TOPPING Evenly distribute garlic on grilled and oiled pizza dough. Sprinkle with cheese and spoon tomato sauce evenly over surface. Cover surface with mozzarella slices and scatter jalapeno peppers over surface. Continue with final grilling instructions...
FINAL GRILLING INSTRUCTIONS Drizzle surface of pizza with 1-2 tablespoons olive oil. Slide pizza back toward source of heat. Rotate frequently with tongs until underside is brown and topping is bubbly hot. Serve at once.
from Johanne Killeen and George Germon of Al Forno and Lucky's restaurants, Providence, Rhode Island Source: Pizza Today January 1993