PIZZA ON THE GRILL

Allrecipes - - Cocktail Confiential - ar­magazine.com/pizza-on-the-grill

343 RE­VIEWS HANDS-ON 20 min TO­TAL 2 hr, 25 min SERVES 8 SUB­MIT­TED BY doug

1 cup warm wa­ter

1 (0.25-ounce) pack­age ac­tive dry yeast

1 pinch sugar

3 to 3⅓ cups flour

5 ta­ble­spoons olive oil 2 tea­spoons kosher salt

5 ta­ble­spoons chopped fresh basil

3 tea­spoons minced gar­lic (3 cloves)

¼ cup tomato sauce

1 cup chopped toma­toes

¼ cup sliced olives

¼ cup roasted red bell pep­per slices

1 cup cooked and crum­bled Ital­ian sausage or 3 ounces torn pro­sciutto slices (op­tional) 2 cups shred­ded moz­zarella cheese

Crushed red pep­per, to taste

1. Stir to­gether warm wa­ter and yeast in a large bowl un­til yeast dis­solves. Stir in sugar; let stand 10 min­utes, un­til frothy. Add 3 cups flour, 1 ta­ble­spoon oil, and the salt; stir un­til dough forms and pulls away from sides of bowl, adding more flour if nec­es­sary. Turn out onto a lightly floured sur­face; knead un­til smooth, about 8 min­utes. Trans­fer dough to a well-oiled bowl, cover with a damp cloth, and let rise in a warm place un­til dou­bled, about 1 hour.

2. Punch down dough, knead in 1 ta­ble­spoon basil and 2 tea­spoons gar­lic; cover again and let rise un­til dou­bled, about 1 hour more.

3. Pre­heat an out­door grill to medium heat (375°F to 450°F). Stir to­gether re­main­ing 4 ta­ble­spoons oil and re­main­ing 1 tea­spoon gar­lic in a small bowl. Punch down dough and di­vide in half. Shape each half into an oval ⅜ to ½ inch thick.

4. Brush both sides of each dough piece with gar­lic oil. Trans­fer to grill; cook un­til bot­toms are lightly browned, about 3 min­utes. (The dough will be­gin to puff al­most im­me­di­ately.) With a spat­ula, trans­fer crusts, browned sides up, to a baking sheet. Top crusts with tomato sauce, toma­toes, olives, bell pep­per slices, meat, cheese, and re­main­ing 4 ta­ble­spoons basil. Slide piz­zas back onto grill; cook, cov­ered, to brown bot­toms and melt cheese, about 3 min­utes. Re­move from grill and let stand a few min­utes be­fore slic­ing. Sprin­kle with crushed red pep­per.

PER SERV­ING: 389 CAL; 18.5g FAT (5.6g SAT); 14.1g PRO; 41g CARB; 2g FIBER; 645mg SODIUM; 2.1g SUGAR

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