Kofta Flatbread Pizza

Kofta Flatbread Pizza

Ingredients:
Flatbread toasted with garlic oil
Roasted red pepper yogurt sauce
Diced roasted red peppers
*kofte Turkish meatballs,  Recipe follows
Thinly sliced red onions
Feta cheese crumbles

Shredded fontina cheese
Parsley
Baked and topped with wilted arugula

Olive oil drizzle

Kofta Turkish Meatballs.

A mix of ground pork and ground beef.
Onion
Garlic
One slice of bread
Spices: Oregano, cumin, kosher salt, ground cinnamon, and coriander.
None of the ingredients in these kofta meatballs are complicated. The bread and most of the spices you probably already have on hand.

• 
  
  
  
  Ingredients
  
  US CustomaryMetric
  ▢ 2 tablespoons fresh parsleychopped
  ▢ 1 tablespoon fresh mint minced
  ▢ 6 cloves garlic minced
  ▢ 1 1/2 teaspoons kosher salt
  ▢ 1/2 teaspoon ground black pepper
  ▢ 2 tablespoons ground coriander
  ▢ 2 teaspoons ground cumin
  ▢ 1 1/2 teaspoons ground cinnamon
  ▢ 1 teaspoon ground allspice
  ▢ 1/2 teaspoon cayenne pepper
  ▢ 1/4 teaspoon ground ginger
  ▢ 2 pounds ground beef
  ▢ 1/3 cup grated onion
  
  Instructions
  Preheat the oven to 425 degrees.
  Add all the ingredients except the beef into a bowl and stir well.
  Add in the beef and stir until just combined.
  Form into ¼ cup meatballs (I use an ice cream scoop) onto your cast iron skillet or sheet pan.
  Cook for 15-18 minutes or until cooked through.
  
  
  Ingredients
  
  US CustomaryMetric
  ▢ 2 tablespoons fresh parsleychopped
  ▢ 1 tablespoon fresh mint minced
  ▢ 6 cloves garlic minced
  ▢ 1 1/2 teaspoons kosher salt
  ▢ 1/2 teaspoon ground black pepper
  ▢ 2 tablespoons ground coriander
  ▢ 2 teaspoons ground cumin
  ▢ 1 1/2 teaspoons ground cinnamon
  ▢ 1 teaspoon ground allspice
  ▢ 1/2 teaspoon cayenne pepper
  ▢ 1/4 teaspoon ground ginger
  ▢ 2 pounds ground beef
  ▢ 1/3 cup grated onion
  
  Instructions
  Preheat the oven to 425 degrees.
  Add all the ingredients except the beef into a bowl and stir well.
  Add in the beef and stir until just combined.
  Form into ¼ cup meatballs (I use an ice cream scoop) onto your cast iron skillet or sheet pan.
  Cook for 15-18 minutes or until cooked through.
  
  
  Ingredients
  
  US CustomaryMetric
  ▢ 2 tablespoons fresh parsleychopped
  ▢ 1 tablespoon fresh mint minced
  ▢ 6 cloves garlic minced
  ▢ 1 1/2 teaspoons kosher salt
  ▢ 1/2 teaspoon ground black pepper
  ▢ 2 tablespoons ground coriander
  ▢ 2 teaspoons ground cumin
  ▢ 1 1/2 teaspoons ground cinnamon
  ▢ 1 teaspoon ground allspice
  ▢ 1/2 teaspoon cayenne pepper
  ▢ 1/4 teaspoon ground ginger
  ▢ 2 pounds ground beef
  ▢ 1/3 cup grated onion
  
  Instructions
  Preheat the oven to 425 degrees.
  Add all the ingredients except the beef into a bowl and stir well.
  Add in the beef and stir until just combined.
  Form into ¼ cup meatballs (I use an ice cream scoop) onto your cast iron skillet or sheet pan.
  Cook for 15-18 minutes or until cooked through.

Asparagus And Bacon Pizza

Asparagus and Bacon Pizza

Oma's Tarte Flambée ~ Flammkuchen

Tarte Flambee, aka Flammkuchen, is German pizza with a twist! So easy to make, quick and easy to get creative with. Enjoy this Alsatian treat that’s SO traditionally German! It's so delectably delicious and can be made with many variations.

This one is my favorite with asparagus, bacon, and caramelized onions.

Ingredients:

Dough:

2 cups all-purpose flour
¾ teaspoon salt
½ cup warm water
3 tablespoons olive oil
Topping:
½ cup crème fraîche or Greek yogurt
4 ounces lean bacon, diced
1 medium onion
8 stalks green asparagus (optional)
salt and pepper

Directions:

Mix together flour and salt in a medium-small bowl. Stir in water and olive oil. Mix together with a wooden spoon, until dough is crumbly. Add more water as needed, one tablespoon at a time, until the dough starts to hold together (it usually takes 2 to 3 tablespoons). Knead dough with hands until the dough is smooth and doesn't stick to the sides of the bowl.

Remove dough from bowl, and pour about ½ teaspoon olive oil in bowl to grease it and return ball of dough to the bowl. Roll it around until it has oil all over. Cover bowl with plastic wrap and set put in fridge for about 30 minutes while you prepare the toppings.

Preheat oven to 450°F.

Meanwhile, render the bacon in a frying pan, just until the fat starts to be released (do not let the bacon become crisp.) Remove the bacon to a paper-towel lined plate to drain the bacon fat.

Add the onions to the frying pan and sauté until soft and translucent over high-medium heat, stirring frequently.

Snap off the tough ends of the asparagus. Slice asparagus stalk thinly on the diagonal. Cut the heads, lengthwise, in half.

Line a baking sheet with parchment paper.

Remove dough from fridge. Place on parchment paper and roll out very thin. It should cover the whole baking sheet.

Spoon Greek yogurt over top. Sprinkle with bacon, onion, and asparagus. Sprinkle with salt and freshly ground pepper

Bake in the hot oven, on lowest rack, for about 20 to 30 minutes or until edges are nicely browned and topping is crisp.

Cool, cut, and serve.  Serves 2 to 4

NOTES/HINTS:

Traditionally, the bacon and the onion is added raw on top of the dough and NOT pre-cooked. Personally, though, I like the bacon already rendered and the onions more caramelized than just letting them cook in the oven. Use your preference.

You can divide your dough and top each piece of dough differently.
Sprinkle a little nutmeg over the Greek yogurt

Instead of the creme fraiche or Greek yogurt, you can use fromage blanc, quark, sour cream or equal parts buttermilk and cream cheese.

Everything Green Deep Dish Pizza

Everything Green Deep Dish Pizza

An instant dough and a garden of green vegetables make for deep-dish summer bliss. With the perk of fresh pesto, mint and lemon, the flavors are as intoxicating as a warm night.

Ingredients:

Cashew Pesto
1 large bunch fresh basil, about 1 ½ cups (375 mL) packed leaves
1 garlic clove, chopped
⅓ cup (80 mL) Parmesan cheese, grated
⅓ cup (80 mL) unsalted cashews, toasted
Pinch of sea salt
Pinch of red pepper flakes
Juice of ½ a lemon (reserve zest) 

½ cup (125 mL) olive oil
Dough
1 1/4 cups (310 mL) flour ½ tsp (2 mL) sugar
½ tsp (2 mL) sea salt
1/4 cup (60 mL) vegetable shortening (like Crisco)
1 tbsp (15 mL) olive oil
4 tsp (20 mL) water
1 egg, beaten

Topping:
1 cup (250 mL) shredded mozzarella
1 cup (250 mL) freshly shucked peas
10 asparagus spears, trimmed and sliced into thirds
3 oz (85 g) chèvre (goat’s cheese) Drizzle olive oil
½ tsp (2 mL) lemon zest
Handful of fresh mint leaves for garnish (optional)

Directions:
To make pesto, using a mini food processor or blender, add the basil, garlic, Parmesan, cashews, salt, red pepper flakes and lemon juice to the processor and blend until just slightly chunky. Add olive oil and blend until it becomes smooth. Taste for seasoning and adjust as needed. This recipe makes 1 cup (250 mL) of pesto and you only need ⅓ cup (80 mL) for this recipe. Store the rest in an airtight container in the refrigerator for up to 2 weeks.

Preheat oven to 400°F (200°C).

In a medium bowl, mix together flour, sugar and Add shortening and rub together with your palms until it resembles fine bread crumbs. Add oil, water and egg and work together until dough comes together and forms a ball.

Oil an 8- or 9-inch (20- or 23-cm) cast iron skillet and press and flatten the dough evenly on the bottom and stretching up the sides a bit.

Spoon ⅓ cup (80 mL) of cashew pesto over bottom and up the sides of the dough, then sprinkle evenly with shredded mozzarella, peas and Top with dollops of chèvre and drizzle with olive oil.

Bake in preheated oven for 30 minutes or until bubbly and golden. Let cool for 15 minutes, then sprinkle with lemon zest and fresh mint. Cut into slices and serve.
Serves 4

Sausage, Caramelized Onion And Date Pizza

Sausage, Caramelized Onion & Date Pizza

This is a pizza that is loaded with big flavour, which allows it to stand up to all the delicious notes of the Dunkel. The steak sauce as a base is what really helps to unite the two aromatically, not that beer and pizza 
ever really need a helping hand! 

Ingredients:
1 pkg store-bought pizza dough (about 700 g), at room temperature
2 tbsp (30 mL) olive oil14 oz (400 g) spicy Italian sausage, casings removed
2 cups (500 mL) red onion, very finely sliced
½ cup (125 mL) water
⅓ cup (80 mL) steak sauce
½ cup (125 mL) dates, pitted and coarsely chopped
1½ cups (375 mL) mozzarella cheese, grated
1 cup (250 mL) fontina cheese, grated

Directions: 

Preheat oven to 400°F (200°C). 

On a floured surface, roll dough into a rectangle to fit a 12 x 17-inch (30 x 43-cm) lightly greased baking sheet. Spread dough evenly on baking sheet. 

In a large sauté pan, heat oil over medium-high heat, add sausage and break into bite-size pieces with a fork or wooden spoon. Sauté sausage until browned and cooked through, about 7 minutes.

Remove sausage from pan and set aside. Drain all but 1 tbsp (15 mL) oil from pan, add onions and water. Cover and cook onions over medium-low heat until translucent, about 5 minutes. Remove cover and cook on medium-high until all liquid has reduced and onions begin to brown, about 3minutes. 

Cover dough evenly with steak sauce, top with sausage, onions and chopped dates. Sprinkle evenly with cheeses. 

Bake in lower third of oven until the dough is golden on the bottom and the cheese is golden on top, about 22 minutes. 

Let cool for 10 minutes on a cooling rack, then slice into 24 small snack-size slices.

Serves 6

Fig And Caramelized Onion Flatbread

Fig And Caramelized Onion Flatbread

is a summer must!  Fresh figs combined with caramelized onions is one of the most delicious combos.

Ingredients:

3 medium sweet onions, cut in half and sliced from root to stem into thin slices
3 Tbsp. unsalted butter
2 flatbreads (8-inch)
2 Tbsp. crumbled feta cheese, plus extra for the top
2 cups lightly packed fresh arugula
3 large fresh figs, sliced
olive oil
salt and pepper

Directions:
Place the skillet (stainless steel or cast-iron skillet work the best!) over medium/low heat and melt butter.

Add onion to the pan and stir to coat with butter.

Check and stir the onions every 5-10 minutes. If onions begin to burn, lower the heat.

Around 10 minutes onions will start to soften and turn translucent. Around 30 minutes the onions will begin to turn light brown in color. Around 50 minutes the onions will be dark golden and smell very caramelized. At this point, you can remove the onions from the heat.

Preheat the oven to 425F.

Scatter the onions evenly over each flatbread and sprinkle 1 tablespoon of feta cheese on each. Bake the flatbreads on a baking sheet for 8-10 minutes or until crisp. Remove and cool slightly.

Toss arugula with olive oil and salt and pepper to taste. Top each flatbread with equal amounts of arugula and sliced figs. Sprinkle with additional feta, if desired.

Cut into slices and serve warm.

Prosciuitto And Burrata Pizza

Prosciutto and Burrata Pizza

Burrata is fresh mozzarella that is stuffed with the threads of cheese that develop in the process of making the cheese.  This is authentic Italian Pizza.
Prep time: 15 minutes
Cooking time: 10-15 minutes
Ingredients:
16 ounces pizza dough or my recipe of "Perfect Pizza Crust" published 6/3/2020.
1 28-ounce can whole peeled plum tomatoes in juice, such as San Marzano
4 cloves garlic, roughly chopped
1 tablespoon balsamic vinegar
1 tablespoon olive oil, plus extra for crust
8 ounces burrata cheese
4 slices prosciutto
1 bunch fresh basil
Flour and/or cornmeal for rolling dough
Salt and pepper to taste

Directions:
1. Place upside-down baking sheet or pizza stone on bottom rack of oven and preheat to 500° F or as high as it will go.

2. Remove dough from refrigerator and allow to warm to room temperature for approximately 20 minutes.

3. In a blender, combine tomatoes, garlic, olive oil, balsamic vinegar and salt and pepper to taste. Blend until smooth.

4. Prepare a smooth flat surface (a cutting board, baking sheet, etc.) with generous amounts of flour and cornmeal. Flour hands and roll or stretch dough as thin as possible without overworking.

5. Brush the edges of the dough with olive oil and spread a thin layer of sauce on the rest. Break up burrata with hands and evenly distribute. Do the same with prosciutto.

6. Carefully open oven and slide prepared pizza onto hot stone. Cook for 10 to 15 minutes or until edges of crust are golden brown and cheese is lightly bubbling. Remove from oven and top with sprigs of fresh basil. Serves 2–4.

Perfect Pizza Crust

                                   

Perfect Pizza Crust

This is a recipe from King Arthur Flour.  I will say it truly is the perfect pizza crust!  My daughter Anne made Pizza for dinner Sunday evening and it truly was Perfect!

Ingredients:

3/4 cup warm water

1 teaspoon Active Dry Yeast or Instant Yeast

2 cups Artisan Bread Flour

1 1/2 teaspoon salt

Directions:

Combine water and yeast in a large bowl.  Add flour and salt and mix until a shaggy dough forms.

Turn dough out onto floured surface.  Knead until smooth, elastic and slightly tacky, about 5 minutes.  If dough is too sticky, knead in more flour until smooth, 1 tablespoon at a time.  Place dough in an oiled bowl and turn to coat.  Let raise until doubled in size, about 1 hour.  Dough can be used immediately or refrigerated up to 3 days.

Preheat oven to 500*F degrees.  Line 2 baking sheets with parchment paper.  Divide dough and form each into a disk.  Place disks on prepared baking sheets.  Working from the center of each disk, gently press and stretch dough to 1/4 inch thick.  Add toppings and bake 8 to 10 minutes or until crust is golden brown.  Remove from oven and cool for 5 minutes.  Makes two 10-inch pizzas.

Pizza Toppings
Arrtichoke Hearts, Asagio Cheese Anchovies, Banana Peppers, Black Olives, Broccoli, Canadian Bacon, Chicken, Fresh Basil, Garlic, Green Olives, Green or Red Peppers, Ground Beef, Italian Sausage, Jalapeños, Mushroom, Pepperoni, Pineapple, Proscuitto, Red onions, Smoked Gouda, Squash, Sundried Tomatoes, Spinach, Tomatoes, Zucchini.

Speicality Pizzas from Main Street 

Pizza And Noodle  Park City, Utah.

For the pizza crust, refer to the King Arthur recipe for the "Perfect Pizza Crust" on this blog.

House Speciality: 

Pesto Based mozzarella cheese, garlic, sun-dried tomatoes and shrimp.

BBQ Chicken Pizza:

Sliced red onions, cilantro, smoked gouda, mozzarella cheese, shredded or diced chicken with BBQ sauce.

Hot And Spicey Soujthwest Burito Pizza:

Grilled chicken breast in lime and herbs with fire roasted chiles, Jalopena peppers, red onion, mozzarella and cheddar cheeses.  Salsa, sour cream, and guacamole served on the side.

Focaccia Pizza:  

Garlic, olive oil, mozzarella, asagio, cheddar, fresh basil, fresh tomatoes.  No sauce.  

Cholesterol Hiker:  

Italian sausage, pepperoni, Canadian bacon, mozzarella cheese.

Maui Mama Pizza: 

Canadian bacon, crushed pineapple, mozzarella cheese. 

Sante Fe Chicken Pizza:

Grilled chicken breast marinated in lime and herbs, red onions, fresh cilantro, and a side of salsa, sour cream, and guacamole.

Mountain Garden Pizza:

Mixed bell peppers, red onions, mushrooms, black olives.  Made with or without cheese.

Five Cheese Pizza:

Smoked gouda, parmesan, feta, mozzarella, and asagio cheeses.

Grilled Pizza With Summer Vegetables And Smoked Chicken

Grilled Pizza With Sumer Vegetables 

And Smoked Chicken

Active Time

25 Mins

Total Time

25 Mins

Yield

Serves 4

SOUTHERN LIVING

Make a grilled pizza just once, and you will fall in love with the ease and versatility of this easy dinner choice. Whether you have leftover baked chicken, a little bit of last night’s shredded bbq pork, or a surplus of garden vegetables, with a little imagination you can create a fabulous grilled pizza. Think outside the box to combine your favorite herbs, cheeses and fresh fruit into a one-of-a-kind grilled pizza.

Ingredients:

I medium sized zucchini, cut into 1/4" thick slices
1 cup thinly sliced red onion, from 1 small onion
1 large garlic clove, finely chopped (1 1/2 teaspoon)
4 teaspoons evoo divided, plus more for greasing
12 ounces fresh prepared whole-wheat dough, at room temperature
8 ounces smoked chicken shredded
8 ounces low moisture smoked mozzarella cheese, shredded (about 2 cups)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Fresh basil and
Red pepper flakes for topping

Directions:
Preheat grill to high (450°F to 500°F). Toss together zucchini, onion, corn, garlic, and 2 teaspoons of the oil in a large bowl. Arrange vegetables in a single layer in a metal grilling basket lightly coated with oil. Place basket on grill grate, and grill, uncovered, turning occasionally, until vegetables are charred, 4 to 6 minutes. Remove from grill. Cut corn kernels from cob; discard cob. Set aside vegetables.

Roll dough into a 14- x 10-inch oval on a lightly floured surface. Place on lightly oiled grates; grill over high heat, uncovered, until lightly browned, about 1 1/2 minutes. Flip over; brush top with remaining 2 teaspoons oil. Top with chicken; sprinkle with cheese, leaving a ½-inch border around dough edges. Arrange vegetables over pizza. Grill, uncovered, until cheese is melted, about 1 1/2 minutes. Remove from grill.


Sprinkle with salt and black pepper; top with basil and red pepper flakes.

Pissaladiere (French Onion Tart)

Pissaladiere (French Onion Tart)

Serves 4

Ingredients:

Bread dough:

2 cups all purpose wheat flour
1 teaspoon instant yeast
1/2 teaspoon salt
1/2 cup lukewarm water
1 tablespoon olive oil
1/2 teaspoon herbs de Provence,  i.e rosemary. thyme. basil

Topping:

1 tablespoon olive oil
1 1/3 pounds yellow onion thinly sliced
1/4 teaspoon sea salt
1 3/4 oz. fillets of anchovies, packed in oil, drained
a dozen black Nicoise olives packed in oil
Fresh Thyme or rosemary
Fleur de sel

Directions:
Start preparing the bread dough 2 hours before.

Place the flour in a large bowl and form a well in the center. Pour the lukewarm water into the well, add the instant yeast, and let rest for 5 minutes.

Add the salt, rosemary, and oil, and mix with a fork until it comes together. Knead on a clean countertop or in a stand mixer fitted with a dough hook, until the dough is smooth and elastic, about 8 minutes with a mixer and 12 to 15 minutes by hand.

Gather the dough into a ball.

Clean the bowl, grease it with a little oil, and add the ball of dough. Cover with a kitchen towel and allow to rise at room temperature for 1 hour.

In the meantime, prepare the sautéed onions.

Heat 1 tablespoon olive oil in a skillet. Add the sliced onions and the salt. Cover, switch to low heat, and cook for 30 minutes, stirring every now and then, until the onions are tender and translucent.

Remove the lid, switch to medium heat, and cook for 5 more minutes, stirring regularly, until almost all the cooking juices have evaporated. 

Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

On a lightly floured work surface, roll out the dough into a circle, about 25 cm (10 inches) in width, and transfer to the prepared baking sheet. Spread the sautéed onions on the circle of dough, leaving a margin of about 1 cm (1/3 inch) around the edge.

Bake for 20 minutes, until the edges of the crust have risen and turned golden brown.

Add the anchovies on the pissaladière in a star pattern, top with the olives, and bake for 10 more minutes.

Add a little fresh thyme or rosemary, and a pinch of fleur de sel. Serve hot, slightly warm or cold, with a green salad on the side.

Caramelized Onion Cheddar And Prosciutto Pizza Wedges

Caramelized Onion Cheddar 

And Prosciutto Pizza Wedges

Makes 24
1 ball prepared pizza dough   
1 to 2 T. olive oil
3/4 lb. caramelized onion cheddar cheese (from Trader Joe’s) 
8 slices prosciutto, shredded
3/4 cup coarsely chopped arugula

1. Divide dough into 4 pieces and stretch dough out into circles or ovals on a silpat lined baking sheet working olives oil into the dough as you stretch it out. Let dough rest for 10 minutes and repeat stretching dough as thin as possible.

2. Preheat oven to 450 degrees. Slice the cheese and arrange on the pizza dough. Top with shredded prosciutto. Bake for 15 to 20 minutes or until crispy and cheese is melted.

3. Transfer pizzas to a cutting board and cut each into 6 wedges. Arrange wedges on a serving platter and sprinkle with arugula. Serve warm. 

Gluten Free Pizza Crust

         CHICKPEA CRUST PIZZA MARGHERITA

If you want slightly crispier crusts, bake the pizza shells in the middle of the oven for 5 minutes before topping them.

Start to finish: 1 hour
Servings: 4
Ingredients:
1 1/2 cups (6 1/4 ounces) garbanzo bean (chickpea) flour
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1 1/3 cups water
1 1/2 cups chopped tomatoes (cut into 1/2 inch pieces)
Heaping 1/4 teaspoon kosher salt
1 teaspoon minced garlic
1/4 cup extra-virgin olive oil, divided
5 ounces coarsely shredded mozzarella cheese (about 1 cup)
1/2 cup shredded fresh basil

*

Directions:

Into a medium bowl, sift together the chickpea flour, table salt and pepper. Add 1/3 cup of water and whisk until the mixture has the consistency of a smooth paste. Add the remaining 1 cup of water, 1/2 cup at a time, whisking until the batter is smooth with each addition. Let stand for 30 minutes while you prepare the remaining ingredients.

In a colander, toss the tomatoes with the kosher salt. Set over the sink or a large bowl and let drain for 15 minutes. Transfer to paper towels to dry, then in a medium bowl combine them with the garlic.

Heat the oven to 400 F.

In a 10-inch nonstick or stick-resistant skillet over very high, heat 2 teaspoons of the oil. Whisk the batter and add a quarter of it (about 1/2 cup) to the skillet. Tip the pan to spread the batter evenly over the bottom of the skillet and reduce the heat to medium-high. Drizzle 2 teaspoons of the oil on top of the pancake, spreading it with a rubber spatula and cook the pancake until nicely browned on the bottom, 3 to 4 minutes. Peek underneath the pancake to see if it is browned. Do not attempt to flip it until it is browned.

Flip the pancake and cook for an additional 2 to 3 minutes, or until browned on the second side (it will not brown as much on the second side). Transfer the pancake to a sheet pan, browner side down. Repeat the procedure with the remaining batter and oil to make 3 more pancakes, transferring them as they are done to the sheet pan. You will need 2 sheet pans.

Divide the tomatoes among the 4 pizza crusts, then top each with a quarter of the cheese. Bake the pizzas in the middle of the oven for 5 to 6 minutes, or until the cheese is melted. Cut the pizzas into wedges, sprinkle the basil on top and serve immediately.

Nutrition information per serving: 370 calories; 200 calories from fat (54 percent of total calories); 22 g fat (7 g saturated; 0 g trans fats); 20 mg cholesterol; 690 mg sodium; 24 g carbohydrate; 5 g fiber; 6 g sugar; 17 g protein.

EDITOR'S NOTE: Sara Moulton was executive chef at Gourmet magazine for nearly 25 years, and spent a decade hosting several Food Network shows. She currently stars in public television's "Sara's Weeknight Meals" and has written three cookbooks, including "Sara Moulton's Everyday Family Dinners."

Pizza Dough

2 packets (1/4 ounce each) active dry yeast
2 tablespoons sugar
1/4 cup olive oil, plus more for bowl and brushing
2 teaspoons coarse salt
4 cups all-purpose flour (spooned and leveled), plus more for work surface

Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.

Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.

Grilled Pizza Margherita

Grilled Pizza Margherita

Minimize your work when entertaining.  Let everyone be in charge of their pizza dough and grilling it. Done!

Ingredients:

2 1/2 teaspoons active dry yeast

2 cups warm water

3 1/2 cups all-purpose flour

1 cup semolina flour

1 teaspoon salt

1/2 cup olive oil

3 cups tomato sauce

4 cups grated mozzarella cheese

3 pounds tomatoes sliced 1/2" thick

3 tablespoons fresh basil, chopped or torn

*

Directions:

Combine the yeast and water with a pinch of sugar in a large bowl and stir to dissolve.  Allow to set until a thick foam forms on top.  Add flour and salt to the yeast and stir to incorporate or use a dough hook with an electric mixer and mix until smooth and elastic, about 5 minutes.  

Transfer the dough to a second bowl that has been lightly oiled.  Cover the bowl with a clean kitchen towel and allow to rise at room temperature until the dough is nearly doubled in size, about 1 1/2 hours.  Gently fold the dough over on itself a few times.  Cover again and allow to rise for an additional 45 minutes.

Preheat a gas grill to medium high.  If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with moderate coating of white ash.  Spread the coals in an even bed.  Take care to make sure the grill is not too hot or your pizzas will be overdone.  

*

Evenly divide the dough into three pieces.  Roll or stretch each piece into three 10" rounds.  Lightly dust an oven peel or the back of a baking sheet with semolina flour and lay a dough round on top.  Lightly brush olive oil over the top of the entire dough round.

*

Place each round on the grill, oiled side down.  Brush the other side of the round with olive oil.  Grill the pizza Grill the pizza until the dough is marked and puffs up slightly, about two minutes.  Use tongs to flip the pizza dough over and spread about 1 cup of pizza sauce leaving 1/2 inch border around the outside edge.  Evenly sprinkle the surface with 1/3 of the cheese on each round and top with a few slices of tomato.  Close the grill lid.  Cook the pizza until the crust is golden brown and the cheese is slightly brown and bubbly, about two to three minutes more.

Remove pizza from the grill and sprinkle basil on top.