|photo by Emily Hale|
So here's grilled pizza. At first you think you're failing because the dough won't be symmetrical no matter how delicately you try to put it down. And holes will tear through and inevitably start to burn around the edges. But all this adds to the rustic tastiness, trust me.
Dough makes four 10" pizzas for four 5' people
1 C warm water
1 tsp sugar
1 packet yeast
2 tsp olive oil
1/2 tsp salt
2 1/2 C flour
Soften the yeast and sugar in water. When foamy, whisk in oil and salt. Stir in flour until combined and turn out onto floured work surface. With oiled hands, knead until dough comes together in an elastic ball, two minutes. Add more flour as needed. Let rise until double in an oiled, covered bowl, about 30 min. Punch down and let double again, although I have skipped the second rise and it worked fine, maybe due to the humidity here...?
To make generous single serving pizzas, divide dough into fourths, or make smaller pizzas to help maintain your sanity. Stretch the dough and brush with herb oil (this is simple yet essential, recipe below) before placing on the grill.
Cook dough on one side until done to your liking, flip over and add tomato sauce (the simpler the better, recipe below) toppings (our favorites are prosciutto or pesto shrimp and black or kalamata olives) and cheese. The best cheese is a mixture of torn fresh mozzarella, shredded part skim mozzarella and diced fontina. Cover the grill to let the cheese melt and remove just before the bottom burns.
Herb oil is olive oil heated for two minutes with minced fresh rosemary and sliced garlic.
Simple Tomato Sauce
Saute one or two garlic gloves, diced or pressed, add a large can of peeled tomatoes, a basil leaf, oregano and salt. Let simmer while smashing the tomatoes and then cover and simmer for 15 minutes.