Распечатать
E-mail
Add a photoПорций: 8
Ингредиенты
- 2 c. tomato puree
- 1 lb Italian melting cheese coarsely grated (such as fontina)
- 4 ounce prosciutto di Parma
- 1 sm red onion peeled, and thinly sliced
- 1/4 c. capers
- 1/2 c. roasted red peppers liquid removed, and thinly sliced
- 4 ounce freshly-grated pecorino Romano
- 4 ounce bel paese sliced
- 1/2 c. jarred Italian eggplant
- 4 x jumbo shrimp halved, deveined, and grilled
- 4 x basil sprigs, leaves only roughly torn Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. extra virgin olive oil plus more for greasing the pans
- 1 1/3 c. lukewarm water
- 1 pkt active dry yeast
- 1 Tbsp. molasses
- 2 1/2 Tbsp. kosher salt
- 2 1/2 Tbsp. extra virgin olive oil plus more for coating
- 2 c. bread flour
- 1 1/2 c. unbleached all-purpose flour
- 1/4 c. whole-wheat flour
Инструкции
- Preheat a grill with coals on one half and bricks on the other (so which there is a warm and cold side). Assemble all of your topping ingredients on a big platter.
- Lightly oil a sheet pan and roll and stretch one ball of dough till it is approximately 12-inches in length and 8-inches across. It is not necessary to make a perfect circle, but the dough should be an even thickness of 1/8-inch. Carefully stretch the dough onto the warm side of the grill and cook till the dough puffs on top, crisps on the bottom, and grill marks appear, about 1 to 2 min.
- Flip the dough onto the cold side of the grill and brush the cooked side with extra virgin olive oil. Quickly and sparingly assemble the toppings of your choice, such as tomato puree, fontina, and prosciutto di Parma, capers, and red peppers; or possibly tomato puree, pecorino Romano, bel paese, grilled jumbo shrimp, and jarred Italian eggplant. Garnish with torn basil leaves. Feel free to improvise the toppings and come up with your own.
- Once the pizza has been dressed, season it with salt and pepper, to taste, drag it over to the warm side of the grill, and cook till the ingredients are heated through. (If the pizza browns too quickly, pull it to the cold side and cover the grill to finish cooking.) Using a wide spatula or possibly two pairs of tongs, carefully lift the pizza onto a cutting board and divide into 6 or possibly 8 pcs. Serve right away. Repeat with the remaining dough.
- For the Grilled Pizza Dough: In a large bowl, combine the water, yeast, and molasses and stir gently to mix. Set aside for five min till bubbly and foamy. Add in the salt, to taste, and oil and stir to mix.
- In a separate bowl, whisk together the flours. Add in the flours to the yeast mix and stir with a wooden spoon till a dough forms and pulls away from the sides of the bowl.
- Divide the dough into six equal pcs. Roll into balls and place on an oiled baking pan. Brush the balls with extra virgin olive oil and cover with plastic wrap. Let rise in a hot place for 20 min.
- When the grill is ready, oil a second baking sheet and flatten one ball of dough into a 10- to 12-inch piece about 1/8-inch thick. A perfect circle is less crucial than even thickness.
- This recipe yields 6 to 8 appetizer servings.
- Cook's
- Note: Dough can be held for 1 day in the refrigerator. Let sit 1 hour at room temperature before grilling.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 8 servings | |
| Calories 410 | |
| Calories from Fat 166 | 40% |
| Total Fat 18.81g | 24% |
| Saturated Fat 2.62g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 2567mg | 107% |
| Potassium 428mg | 12% |
| Total Carbs 52.31g | 14% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.56g | 4% |
| Protein 8.8g | 14% |
