OK,this is a lot of work, but SOOOOOO worth it! My daughter and I watched America's Test Kitchen and decided to try it. There are a lot of steps, but could be adapted with a variety of light toppings and made ahead to the point of second grilling for company. Good luck, can't wait to see whos brave enough to try it. Enjoy! For the calorie minded, I was surprised to see the calorie count but realized that it must be because of oil amount. You totally dont use the whole 1/3 cup of oil! Just brush liberally.
- 2 cups bread flour
- 1 tablespoon whole wheat flour
- 2 tablespoons sugar
- 1 1⁄4 teaspoons salt
- 1 teaspoon instant fast rising yeast
- 1 cup water
- 2 tablespoons extra virgin olive oil
- 1⁄3 cup oil
- 4 minced garlic cloves
- 1 pinch red pepper flakes
- 1 1⁄2 lbs roma tomatoes
- 3⁄4 teaspoon salt
- 2 cups shredded italian fontina
- 3⁄4 cup grated parmesan cheese
- fresh basil
- IN food processor, blend first five ingredients. Mix oil and water and with processor running, drizzle until dough pulls away from the sides of the bowl.( May not take full amount, dough should be sticky).
- Place dough in oiled bowl covered in plastic wrap and leave for 2 hours.
- Gently pat and divide into four balls. Cover with plastic wrap on floured parchment paper and let rest for 15 minutes.
- Meanwhile, core, seed, and chop tomatoes then place in colonder with 3/4 Tsp of salt. Let drain 20 minutes.
- Heat oil in saucepan with garlic and red pepper until simmering then remove from heat and set aside.
- Mix the two cheeses in bowl.
- Roll out dough to 9 by 9" circles. Place on floured sheetpan with parchment between to take to grill.
- Grill 2-4 minutes until browned on one side. Put grilled side up and bring back inside. Brush liberally with oil mixture, top with cheese and tomatoes, and put it back on the grill,closed,(raw side down) until cheese it melted.
- Sprinkle with fresh basil>.
I used your method of grilling for my pizza...it's great! Flipping it over really makes a difference. Thanks for the great idea!
I LOVE this recipe and have made it 3 times so far. It is so interesting to make! The first time I didn't notice the part in the dir. that says you may not need all the water, and my dough really was difficult to work with (sticky!). I just kept adding more flour. Despite this the pizza was superb and I was motivated to watch the video by Amer. Test Kitchen (to perfect my technique) and I then realized how I had added too much water. Their dough was really pliable and thick. After that I watched my water amount and had much better luck. I don't really find the recipe difficult but there is a lot of last min. scrambling in the cooking part! We absolutely find the results worth it. I recently used some garlic dipping oil and used that in place of the oil mixture and it tasted the same (when I made the oil I had enough leftover to use a second time). I've used all different tomatoes: grape, all-purpose, Italian, and they all worked out great. The fontina cheese adds a better texture than mozz. You can buy a big wedge at Costco for about $8. I do recommend parchment paper (floured) which I found next to Saran Wrap. We prefer to roll the dough thicker than the recipe calls for. Thanks Kiwiwife, for posting such a neat recipe. Roxygirl
This was my second attempt at a grilled pizza, and this one turned out wonderfully just as predicted! I have a gas grill and cooked 2 at a time--had the heat too high and burned the first 2 a bit. I used fresh tomatoes and basil from my garden, and mozarella and parmesan cheese. I sprayed the crusts with cooking spray to keep them from sticking; next time I'll just brush them wih the olive oil mix since I had plenty. So much faster than a traditional pizza (only about 4 minutes total cooking time for each twosome) and the kitchen stayed cool! I will be making these little gems a lot! Thank you for the inspiration.