Grilled Pizza
Grilled Pizza
Submitted by Corporate Chef Andy Stewart
Appetizers
Ingredients
- 1 package of active dry yeast
- 1/2 teaspoon honey
- 1 cup of warm water
- 2 tablespoons Fustini's Robust SELECT olive oil, plus more for the bowl
- pinch salt
- 2 1/2 to 2 3/4 cups flour
- Fustini's Robust SELECT olive oil,
- Roma tomatoes, sliced
- grilled zucchini
- grilled summer squash
- caramelized onions
- eggplant, sliced, salted, rinsed, and grilled
- grated Manchego cheese
Directions
- Place yeast honey and water in the bowl of a stand mixer and let yeast bloom - 5 minutes. Add olive oil salt and 2 1/2 cups flour. Fit with the hook attachment and process until dough comes together. The dough should not be sticky so add more flour if necessary. Process until smooth and elastic. Remove from the bowl and knead with your hands for a few minutes. Drizzle more olive oil in the bowl and place the dough back in turning over to coat. Cover and place in a warm area until doubled in volume - 2 hours. Remove from bowl and knead briefly on a lightly floured surface, form into a round ball and let rest, covered, 30 minutes.
- Prepare a hot grill. Roll out or use hands to stretch dough into a 14 inch round. Sprinkle a large pizza peel with corn meal and place dough on corn meal. Carefully place dough on grill then top with desired ingredients and bake until fully cooked - 8 to 14 minutes, rotating carefully as necessary.
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