Title: Grilled Pizza
Categories: Breadmaker
Yield: 2 Servings

DOUGH
2	ts	Yeast
3	c	All-purpose flour
1/4	c	Finely ground cornmeal
2	ts	Salt
2	tb	Olive oil
1	c	Water, plus 3 T or more if necessary
PIZZA TOPPINGS
3	tb	Olive oil
2		Cloves garlic, minced
1/2	c	Mixed fresh herbs, such as basil, thyme, oregano and chervil
1/2	c	Shredded soft cheese, such as fontina or Muenster
1/4	c	Grated Parmesan cheese
6		Oil-packed sun-dried tomatoes, cut in quarters

To make the dough: Place the yeast, flour, cornmeal, salt, 2 tablespoons olive oil and water in the bread machine. Program the machine for Dough, Basic Dough or Manual, and start, adding the extra water if necessary to make a soft dough that forms a relaxed yet discrete ball.

To assemble the pizza: Preheat a gas grill or start a charcoal fire. Place the rack 3 to 4 inches above the coals. At the end of the final bread machine cycle, transfer the dough to a lightly oiled work surface and use your hands to push and flatten the dough into a rough 10-inch to 12-inch circle without a lip. Or divide the dough in half and make 2 smaller circles. This is free-form pizza, so don't make yourself crazy trying to get the circles perfectly round. An even thickness is more important than an even edge.

Lay the dough on the grill and let it cook for 1 minute, or until it puffs slightly, and the underside stiffens and grill marks appear. Use a wide spatula or tongs to turn it over and place it on the side of the grill (off the direct heat). Quickly brush the top with half the oil and distribute the garlic, herbs, and cheeses over the top. Add the sun-dried tomatoes and drizzle on the remaining oil. Slide the pizza back to the middle of the grill and continue cooking while you rotate it to assure even cooking. The pizza is done when the cheese has melted, about 5 to 6 minutes. Serve immediately.

Serves 2 to 3.

Note: This analysis is based on 2 servings. Nutritional analysis per serving: 1,445 calories; 64.4 g fat; (19.1 g saturated fat, 40 percent calories from fat); 73 mg cholesterol; 3,047 mg sodium.

from Lora Brody's cookbook, "Pizza, Focaccia, Flat, and Filled Breads From Your Bread Machine" (Hearst Books, $ 22).

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