Description
Deliciously charred pizzas, cooked straight on the grill.
Perfect for summer, these are quick and fun to make.
Ingredients
Units
- 1 envelope (2.5 tsp) active dried yeast
- 1.5 cups (355 ml) warm water
- 4 cups (946 ml) Colavitas fine Italian flour
- 1 teaspoon salt
- Colavitas roasted garlic olive oil
- 0.5 cups (118 ml) Colavitas crushed tomatoes with basil
- 2 handfuls shredded mozzarella cheese
- 2 handfuls arugula
- 1 teaspoon Colavitas chardonnay vinegar
- 2 slices prosciutto ham
- 3 tablespoons Colavitas jarred pesto
- 0.75 cups (177 ml) ricotta cheese
- 2 handfuls shredded mozzarella cheese
- Colavitas white balsamic glace infused with white truffle
Instructions
- In a large mixing bowl, stir yeast into 1 cup of warm water until it dissolves.
- Mix in 1/2 cup of flour, cover, and let it sit for 30 minutes.
- Add the remaining 1/2 cup of water and salt.
- Gradually mix in the rest of the flour until incorporated.
- Knead the dough until smooth (or use a food processor or stand mixer with a dough hook) for up to 10 minutes.
- Lightly dust the dough with flour and place it in a large bowl.
- Cover with a kitchen cloth and let it rise for 1 hour, or until doubled in size.
- Punch down the dough and divide it into four equal parts.
- Form the four parts into smooth balls and let them sit, covered, for about 30 minutes.
- Turn on the grill to high (550-600°F / 288-316°C); this may take 10-20 minutes.
- While the grill heats, form the dough into 8-inch round pizzas (they don’t need to be perfect).
- Stretch the dough by pressing from the inside out, forming a raised crust. Do not make the dough too thin.
- Brush each pizza top with garlic olive oil.
- Place the pizza rounds on the grill over direct heat, oil side down.
- Brush the tops with more oil and quickly close the grill.
- Cook for about 2 minutes.
- Check the underside; when the dough is set but not charred, flip the pizzas.
- Top two pizzas with tomato and cheese, and two with pesto and ricotta/cheese.
- Close the lid and cook for another 2 minutes, until the cheese is melted and bubbly.
- Carefully slide the pizzas onto a cutting board and let them rest for a few minutes.
- Top with arugula tossed in chardonnay vinegar and prosciutto, or drizzle with white balsamic glaze.
- Slice each pizza into fourths and serve.
Notes
- For best results, preheat your grill to the highest temperature possible to achieve a nice char.
- If you don’t have fresh arugula, substitute with baby spinach or another peppery green.
- To prevent sticking, lightly oil the grill grates before placing the pizzas on them.
- Prep Time: 45 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 4
- Protein: 15
- Cholesterol: 30