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Ингредиенты
- 1 c. Hot water (105-115 degrees)
- 1 pkt Active dry yeast
- 1 pch Granulated sugar
- 1/4 c. Fine-grnd white cornmeal
- 3 Tbsp. Whole wheat flour
- 2 1/4 tsp Kosher salt
- 2 1/2 c. Unbleached flour (to 3 1/2c)
- 1 Tbsp. Extra-virgin extra virgin olive oil
- 3 Tbsp. Grated Parmesan cheese
- 2 Tbsp. Grated Bel Paese cheese
- 3 Tbsp. Tomato sauce (to 4 tb)
- 1 x Red pepper, seeded/julienned
- 5 x Thin slices prosciutto
- 1 x Clove garlic, chopped
- 2 Tbsp. Grated Bel Paese cheese
- 4 Tbsp. Tomato sauce
- 2 ounce Fresh mozzarella *
- 1 x Fresh jalapeno pepper **
- 2 Tbsp. Calmata olives pitted/sliced
Инструкции
- * Sliced 1/8-inch thick** seeded and minced PREPARE THE DOUGH: Place hot water in a small bowl, add in yeast and sugar, stir till dissolved; set aside for 5 min. Add in cornmeal, whole wheat flour and salt, beat to combine.
- Gradually add in white flour, stirring with a wooden spoon till dough is stiff. Transfer dough to a lightly floured surface and knead till smooth and elastic.
- Brush dough on all sides with extra virgin olive oil and place in an oiled bowl. Cover with plastic wrap and allow to rise till double in bulk, about 1 hour.
- Punch dough down; if dough is sticky, knead in a small amount of flour.
- Makes sufficient dough for four 12-inch pizzas.
- BASIC GRILLING INSTRUCTIONS: Prepare a charcoal fire. When coals are medium-warm, flatten pizza dough on an oiled surface to create a 10-12 inch round which is about 1/8-inch thick. Gently lift dough and drape over grill surface just above the coals. Within a minute the dough will cook and brown. As soon as the underside is crisp and grill marks appear, pull the dough off the grill with tongs and flip over to the edge of the grill, away from direct heat. Quickly brush cooked surface with extra virgin olive oil, add in toppings...TOPPING #1: PARMESAN, PEPPER, AND PROSCIUTTO Proportionately distribute Parmesan and Bel Paese cheeses over surface of grilled and oiled pizza dough. Spoon tomato sauce over cheese.
- Scatter red pepper and prosciutto over sauce. Continue with final grilling instructions...TOPPING #2: TOMATO, OLIVE, JALAPENO AND MOZZARELLA TOPPING Proportionately distribute garlic on grilled and oiled pizza dough. Sprinkle with cheese and spoon tomato sauce proportionately over surface. Cover surface with mozzarella slices and scatter jalapeno peppers over surface.
- Continue with final grilling instructions...
- FINAL GRILLING INSTRUCTIONS Drizzle surface of pizza with 1-2 Tbsp. extra virgin olive oil. Slide pizza back toward source of heat. Rotate frequently with tongs till underside is brown and topping is bubbly warm. Serve at once.
- Providence, Rhode Island
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 4 servings | |
| Calories 414 | |
| Calories from Fat 76 | 18% |
| Total Fat 8.71g | 11% |
| Saturated Fat 3.15g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 1601mg | 67% |
| Potassium 307mg | 9% |
| Total Carbs 68.41g | 18% |
| Dietary Fiber 4.2g | 14% |
| Sugars 2.96g | 2% |
| Protein 14.78g | 24% |
