Grilled
Pizza with pesto and grilled vegetables
This can be made with either the regular
dough or the gluten-free dough
Regular Pizza dough
Makes 2 10-inch pizzas
2 ½ cups all purpose flour
1 ½ teaspoons sugar or honey
1 ¾ teaspoons kosher salt)
½ teaspoon instant yeast
1 Tablespoon olive oil
3/4 to 1 cup room-temperature water
2 ½ cups all purpose flour
1 ½ teaspoons sugar or honey
1 ¾ teaspoons kosher salt)
½ teaspoon instant yeast
1 Tablespoon olive oil
3/4 to 1 cup room-temperature water
Extra flour
for dusting
In a stand
mixer with the dough hook attachment on, add all of the ingredients and mix
till incorporated. Let it knead for 5 minutes. Put the dough into a greased
bowl and cover with plastic wrap and let rise till it doubles, about an hour.
Gluten-free pizza dough
Makes 2 10-inch pizzas
2 TB dry yeast
2 cups brown rice flour
1 cup tapioca flour
½ cup white rice flour
1 teaspoon kosher salt
2 teaspoon unflavored gelatin
powder (Knox)
2 teaspoon Italian herb seasoning
1 1/3 cup warm milk (110 degrees F.) or non-dairy liquid
1 teaspoon
sugar
2 teaspoons olive oil
2 teaspoons
cider vinegar
Extra
white rice flour for dusting
In
a medium bowl mix the yeast, flours, salt, gelatin powder and Italian seasoning
together till mixed. In stand mixer with the paddle attachment on, add the
milk, sugar, olive oil, and cider vinegar on medium. With the mixer still going
slowly add in the dry mixture and let mix till fully incorporated. Put the
dough into a greased bowl and cover. Let it set for 45 till it slightly rises
(it will not rise nearly as much as the regular dough does).
Pizza toppings
1 red pepper
thinly sliced
1 zucchini
sliced into rounds
1 summer
squash sliced into rounds
3 large
portabella mushroom caps sliced into long strips
1 cup grated
fontina or fontinella
1 cup grated
mozzarella
Olive oil
Salt and
pepper
(Optional) 3
tablespoons thinly chopped fresh basil
Toss the
sliced vegetables with a little olive oil, salt and pepper. Over medium high
heat, grill the vegetables till nice grill marks appear and they are tender.
Pesto recipe
Makes 1 cup
2 cups fresh
basil leaves, packed
1/2 cup
freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup
extra virgin olive oil
1/3 cup pine
nuts or walnuts (toasted)
3 medium
sized garlic cloves, minced
Salt and
freshly ground black pepper to taste
1. Toast the nuts till light golden brown.
Combine the basil in with the pine nuts, pulse a few times in a food processor.
(If you are using walnuts instead of pine nuts and they are not already
chopped, pulse them a few times first, before adding the basil.) Add the
garlic, pulse a few times more.
2. Slowly add the olive oil in a constant
stream while the food processor is on. Stop to scrape down the sides of the
food processor with a rubber spatula. Add the grated cheese and pulse again
until blended. Add a pinch of salt and freshly ground black pepper to taste.
Assembling and grilling the pizza
Get the grill going to a low to medium low
heat (too much will burn and cook the pizza too fast). Make sure the grill is
well oiled up. Have the grilled vegetables, pesto and cheeses ready to go.
Spilt dough into 2 portions. Using rolling
pin (or empty wine bottle in a pinch) and extra flour for dusting, roll out the
dough balls till about ½ inch thickness all around (this will make two
pizzas). Carefully put dough onto
a well floured back of a cookie sheet. This will work like a pizza peel.
Quickly and carefully side the dough straight out onto the grill. Do this for
both. Keep the heat fairly low, so the pizza won’t burn too quickly. Put lid
down. Let the dough cook till nice grill marks appear, anywhere from 3-7
minutes depending on your grill. Once the one side is ready, flip the dough
over and put back on the cookie sheet. Quickly brush the edges with olive oil. Spread
the pesto over the cooked dough side. Add the grilled vegetables and top with
the cheeses. Slide the pizza back onto the grill and cover. Grill for 3-7
minutes on the other side till nice grill marks appear.
Take off the grill and let the pizza rest for
a moment. Slice and serve.
(Optional) Top finished pizza 3 tablespoons
of fresh basil thinly chopped