Fustini's Oils and Vinegars
Grilled Pizza

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Grilled Pizza


Submitted by Corporate Chef Andy Stewart

Ingredients

Toppings
  • Fustini's Single Varietal olive oil
  • Roma Tomatoes - Sliced
  • Grilled Zucchini
  • Grilled Summer Squash
  • Caramelized Onions
  • Eggplant, Sliced, Salted, Rinsed and Grilled
  • Grated Manchego Cheese

Directions

Step 1. 

Place yeast honey and water in the bowl of a stand mixer and let yeast bloom - 5 minutes.  Add Fustini's Single Varietal olive oil salt and 2 1/2 cups flour. Fit with the hook attachment and process until dough comes together.  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.


Step 2. 

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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