Grilled Autumn Pizza
A grilled, rather than baked, pizza with some unexpectedly delightful toppings. Use these ideas as a starting point and get creative with your toppings... the possibilities are endless! Enjoy with a salad and your favorite flass of wine! Cook time does not include dough's rising time. Can be ovenbaked if grill is not available
Yield
4 servingsPrep
2 hrsCook
10 minReady
2¼ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
water
warm water (105 F to 115 F) |
|
| 1 | tablespoon |
black pepper
cracked |
|
| 2 | tablespoons |
honey
|
|
| ⅔ | cup |
walnuts
iin pieces,coarsely broken |
|
| 2 | x |
pears
halved, cored, thinly sliced |
*
|
| 12 | ounces |
pecorino cheese
|
*
|
| 2 ¾ | cups |
all-purpose flour
divided,all the five stuffs above are prepared for crusts |
|
| 1 ½ | teaspoons |
salt
|
|
| 1 ½ | teaspoons |
yeast, active dry
|
|
| 1 ¼ | teaspoon |
sugar
|
|
| 1 | tablespoon |
olive oil, extra-virgin
freshly |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
water
warm water (105 F to 115 F) |
|
| 15 | ml |
black pepper
cracked |
|
| 3E+1 | ml |
honey
|
|
| 158 | ml |
walnuts
iin pieces,coarsely broken |
|
| 2 | x |
pears
halved, cored, thinly sliced |
*
|
| 346.8 | ml/g |
pecorino cheese
|
*
|
| 651 | ml |
all-purpose flour
divided,all the five stuffs above are prepared for crusts |
|
| 7.5 | ml |
salt
|
|
| 7.5 | ml |
yeast, active dry
|
|
| 6.3 | ml |
sugar
|
|
| 15 | ml |
olive oil, extra-virgin
freshly |
|
Directions
For crusts:
Pour warm water into large bowl. Add sugar; sprinkle yeast evenly over and stir to blend. Let stand until yeast dissolves and mixture looks foamy, about 10 minutes.
Mix in salt and flour. Stir until slightly sticky dough forms.
Sprinkle work surface with flour; roll out dough. Knead until smooth and slightly sticky, adding more flour if very sticky. Dust dough all over with flour. Place in large bowl. Cover with plastic wrap and towel. Let dough rise in warm area until doubled in volume, about 1½ hours.
Knead dough down. Dust lightly with flour. Divide into 4 equal pieces. Place on work surface. Cover with towel and let rest 30 minutes.
Set grill to medium high heat. Working with 1 dough piece at a time, stretch and roll out on lightly floured surface to 9- to 10-inch round. Grill until grill marks begin to appear, about 1½ minutes per side. Transfer crusts to baking sheets.
For toppings:
Thinly slice cheese; covering crusts, leaving ½ inch border. Cover cheese with single layer of pear slices (there may be some pear left over), then scatter walnuts over. Reduce grill to medium heat. Transfer pizzas to grill. Cover and cook until cheese softens and crust is golden on bottom, 4 to 5 minutes. Transfer pizzas to work surface. Sprinkle with pepper; drizzle with oil and honey while hot. Slice and serve.
