Grilled Pizza with Garden Tomatoes
Very great vegetarian pizza, with garden tomatoes, fresh and savory flavor.
Yield
5 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
black olives
spread |
|
| 2 | pounds |
tomatoes
vine-ripened, very thinly sliced (4-6 tomatoes) |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | cup |
mozzarella cheese
grated fresh, about 3 ounces |
*
|
| ¼ | cup |
basil
chopped fresh, leaves |
*
|
| 1 | pound |
pizza dough
Whole-Wheat, or other prepared dough |
* |
| Grilled pizza with garden tomatoes | |||
| To make 12 ounces dough | |||
| ¾ | cup |
whole-wheat flour
|
|
| ¾ | cup |
all-purpose flour
|
|
| 2 ¼ | teaspoons |
yeast, active dry
quick-rising, about 1 package |
|
| ¾ | teaspoon |
salt
|
|
| ¼ | teaspoon |
sugar
|
|
| ½ | cup |
water
hot (120-130°F) |
|
| 2 | teaspoons |
olive oil, extra-virgin
|
|
| To make 1 pound dough | |||
| 1 | cup |
whole-wheat flour
|
|
| 1 | cup |
all-purpose flour
|
|
| 2 ¼ | teaspoons |
yeast, active dry
quick-rising, about 1 package |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
sugar
|
|
| ¾ | cup |
water
hot (120-130°F) |
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
black olives
spread |
|
| 907.2 | g |
tomatoes
vine-ripened, very thinly sliced (4-6 tomatoes) |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 237 | ml |
mozzarella cheese
grated fresh, about 3 ounces |
*
|
| 59 | ml |
basil
chopped fresh, leaves |
*
|
| 453.6 | g |
pizza dough
Whole-Wheat, or other prepared dough |
* |
| Grilled pizza with garden tomatoes: | |||
| To make 12 ounces dough: | |||
| 177 | ml |
whole-wheat flour
|
|
| 177 | ml |
all-purpose flour
|
|
| 11 | ml |
yeast, active dry
quick-rising, about 1 package |
|
| 3.8 | ml |
salt
|
|
| 1.3 | ml |
sugar
|
|
| 118 | ml |
water
hot (120-130°F) |
|
| 1E+1 | ml |
olive oil, extra-virgin
|
|
| To make 1 pound dough: | |||
| 237 | ml |
whole-wheat flour
|
|
| 237 | ml |
all-purpose flour
|
|
| 11 | ml |
yeast, active dry
quick-rising, about 1 package |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
sugar
|
|
| 177 | ml |
water
hot (120-130°F) |
|
| 15 | ml |
olive oil, extra-virgin
|
|
Directions
Prepare Whole-Wheat Pizza Dough, if using.
To cook pizzas on a charcoal grill, build a medium-hot fire in one half of the grill (two bricks placed end-to-end work well as a divider).
For a gas grill with two burners, preheat one burner on high, leaving the other unlit.
For a single-burner gas grill, preheat on high, and lower the flame to cook the second side of the pizzas.
Roll out the pizza dough into 4 circles and place on a floured cutting board.
Bring the dough, toppings and a pair of tongs to grillside.
Place 2 of the dough circles on the hot side of the grill.
Within 1 minute the dough will puff slightly, and the underside will firm up and be striped with grill marks.
Use tongs to flip the crusts over and onto the cooler side of the grill.
Using half of the ingredients, spread olivada on the crusts after turning, then cover with overlapping tomato slices, sprinkle with salt and pepper and scatter mozzarella over all.
Cover the grill and cook, rotating the pizzas once or twice, until the toppings are heated through, about 5 minutes.
Remove the pizzas from the grill. Repeat Steps 3 and 4 with the remaining dough and toppings.
Just before serving, sprinkle the pizzas with basil.
