This is a meal fun for the whole family. It allows you to create individual pizzas so there is no fighting over which toppings to use.
Equipment: Mixer, 2 Mixing bowls, Dough Hook, Rolling Pin, Cookie sheet, Grill, grilling spatula or tongs, measuring spoons and cups
Risen Dough, King Arthur Flour
1 cup warm water
1 pack of dry yeast
2 cups of all purpose wheat flour (I use King Arthur Brand, see pictures)
1 1/2 cups of whole wheat flour (I use King Arthur Brand, see pictures)
1-2 tbsp olive oil
1 tsp salt
1 tbsp cornmeal or flour
1 Box Pomi Diced tomatoes or other pizza sauce you desire
Fresh or dried herbs, such as basil, oregano
Mozzarella Cheese (shredded or Buffalo, or combo of each)
Whichever pizza toppings you want. For this pizza we used:
Spinach, rinsed, stems removed
Pomi Tomatoes, Diced
Red Onion, sliced
Roasted Red Peppers, sliced
In your mixing bowl, dissolve the yeast in 1 cup of warm water.
Add the salt, 1 tbsp olive oil, and 2 cups of all purpose flour. Mix on speed two using the dough hook for about one minute.
Add the whole wheat flour 1/2 cup at a time and continue mixing for two minutes or until the dough ball is formed. If it doesn't form, you may need to add a little oil or warm water until the dough is the consistency that you desire.
If you want to make one large pizza, place the dough ball in a lightly oiled bowl to allow it to rise for about 1 hr. in an area away from draft (I usually put it in a bowl on the counter and cover with a kitchen towel). If you want to make multiple smaller pizzas, which is more ideal for the grill, either cut or break the dough into as many as you want. The night we made this, we made four dough balls, each in their own bowl to rise. We made two of them then froze the others for a later time! As you will notice, the dough when portioned into 4, still makes rather large pizzas, so you can break the dough into 6 or 8 portions if you wanted to.
After the dough rises, make sure you have a clean area to roll the dough out. Sprinkle a tbsp or more of cornmeal or flour on the area then lay down the dough ball. Using the rolling pin dusted with flour, roll out the dough to the desired thickness. For ours we rolled them out to about 1/4 in thick. One of the great things about this pizza is that it doesn't have to be perfectly round. When we made this at the CIA during our Grilling Kitchen Workshop, we played a game of "what does your pizza shape look like?".
Rolled Out Dough
Brush olive oil on one side of the dough, this is the side that will go down onto the grill.
Prep all your toppings for the pizza (chop, slice, sautee, marinate, whatever!). We placed all our toppings on trays so it
would be easy to grab them and put on the pizza later (you'll be assembling the pizza on the grill!) For our pizza sauce we used POMI Diced tomatoes with some fresh basil, minced garlic, and oregano stirred in a bowl with a spoon.
Random prepared toppings.
THE GRILL: To grill the pizza, have one half of the grill hotter than the other. When your grill is ready, place the olive oil side of the dough down on the hotter side of the grill. Close the grill for 3 minutes while the dough cooks. Sorry I don't have photos of this, as it was dark once we were grilling.
After three minutes, open the grill flip the dough over to the other side of the grill and assemble your toppings. We did the POMI tomatoes first, lightly, then the toppings you see above, then shredded mozzarella cheese on top to help hold it all together. Close the grill for another couple of minutes until the cheese is melted.
Remove pizza from grill, slice, plate and serve!
Recipe inspired by Chef John Ash who shared this method at the Culinary Institute of America,
Greystone Campus, St. Helena, CA during the 2012 Healthy Kitchens Healthy Lives Conference. Adapted and presented by Courtney Thompson.