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Pizza on the Grill

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Submitted by pags

YIELD

4 servings

PREP

1 hrs

COOK

15 min

READY

1 hrs

Ingredients

Dough
1 5
TEASPOON ML SALT
1 ½ 355
CUPS ML WATER
divided, warm
2 1E+1
TEASPOONS ML BROWN SUGAR, LIGHT
2 2
PACKAGES PACKAGES YEAST, ACTIVE DRY
fast rising
3 ½ 828
¼ 59
CUP ML CORNMEAL
4 6E+1
TABLESPOONS ML OLIVE OIL
divided
¼ 59
Sauce
1 1
X X SALT
to taste *
4 4
CLOVES CLOVES GARLIC
peeled and minced
½ 118
3 45
TABLESPOONS ML BASIL
fresh, chopped
3 45
TABLESPOONS ML OREGANO
fresh, chopped *
8 8
EACH EACH ITALIAN PLUM (ROMA) TOMATOES
peeled, seeded and chopped
3 45
TABLESPOONS ML BUTTER, UNSALTED
Toppings
1 1
X X OLIVE OIL *
1 1
X X PIZZA TOPPINGS
as desired *
½ 118
CUP ML GORGONZOLA CHEESE
crumbled *

Directions

DOUGH: Measure ½ cup warm water in a bowl. Add sugar and yeast and stir to dissolve.

Let stand at least 5 minutes to proof (froth forms on top). Meanwhile, sift together into a large bowl the white flour, wheat flour, corn meal and salt.

Make a depression in the middle and add 3 Ts of the olive oil and 1 cup warm water. Add yeast mixture.

Mix all ingredients with your hands and gather together and place on floured board.

Knead about 10 minutes, adding more flour if dough is sticky, to form a smooth, elastic mass.

Grease a large bowl with olive oil. Add dough, turning it to coat top. Cover and let rise in warm place, draft-free location until doubled in size (45 minutes for fast rising yeast, 2 hours for regular).

While dough is rising make sauce by melting butter in a sauté pan. Add garlic and sauté for one minute. Add tomatoes and cook 2 minutes, stirring constantly.

Add cream, basil and oregano and bring to a boil, remove from divide into 6 equal pieces and, on floured surface, roll out to desired shape about ½ inch thick.

Coat both sides of shaped crust with olive oil, then place on grill directly over fire until upper surface begins to bubble (about 2 minutes). Fire must be very hot and grill must be clean (coals should be red with a small flame, like a steak fire; this is important).

Watch crust closely and rotate with spatula if necessary. Remove crust and turn cooked side up (it should be golden brown).

Brush with olive oil, sauce, cheese and desired toppings. Sprinkle some olive oil over each pizza. Return for final cooking (2-4 minutes), rotating for even cooking.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 533g (18.8 oz)
Amount per Serving
Calories 820 38% from fat
 % Daily Value *
Total Fat 35g 53%
Saturated Fat 14g 72%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 628mg 26%
Total Carbohydrate 37g 37%
Dietary Fiber 8g 34%
Sugars g
Protein 36g
Vitamin A 59% Vitamin C 58%
Calcium 10% Iron 40%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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