Title: Pizza on the Grill
Categories: Pizza Italian
Yield: 4 Servings
| DOUGH |
| 1 | ts | Salt |
| 1 1/2 | c | Warm water divided 110-115 degrees |
| 2 | ts | Light brown sugar |
| 2 | pk | Fast rising yeast oregano |
| 3 1/2 | c | Unbleached white flour |
| 1/4 | c | Corn meal |
| 4 | tb | Olive oil divided |
| 1/4 | c | Whole wheat flour |
| SAUCE |
| | | Salt to taste |
| 4 | | Minced large cloves garlic |
| 1/2 | c | Whipping cream |
| 3 | tb | Chopped fresh basil |
| 3 | tb | Chopped fresh oregano |
| 8 | | Ripe italian plum tomatoes peeled, seeded and chopped |
| 3 | tb | Unsalted butter |
| TOPPINGS |
| | | Olive oil |
| | | Other toppings as desired |
| 1/2 | c | Gorgonzola cheese crumbled |
| EAT AND ADD SALT. AFTER DOUG |
: DOUGH: Measure 1/2 c warm water in a bowl. Add sugar
: and yeast and stir to dissolve. Let stand at least 5
: minutes to proof (froth forms on top). Meanwhile, sift
: together into a large bowl the white flour, wheat flour,
: corn meal and salt. Make a depression in the middle and
: add 3 Ts of the olive oil and 1 c warm water.
: Add yeast mixture. Mix all ingredients with your hands and
: gather together and place on floured board. Knead about 10
: minutes, adding more flour if dough is sticky, to form a
: smooth, elastic mass. Grease a large bowl with olive oil.
: Add dough, turning it to coat top. Cover and let rise in
: warm place, draft-free location until doubled in size (45
: minutes for fast rising yeast, 1 1.2 hours for regular).
: While dough is rising make sauce by melting butter in a
: saute pan. Add garlic and saute for one minute. Add
: tomatoes and cook 2 minutes, stirring constantly. Add
: cream, basil and oregano and bring to a boil, remove from
: divide into 6 equal pieces and, on floured surface, roll
: out to desired shape about 1/2 inch thick. Coat both sides
: of shaped crust with olive oil, then place on grill
: directly over fire until upper surface begins to bubble
: (about 2 minutes). Fire must be very hot and grill must be
: clean (coals should be red with a small flame, like a
: steak fire; this is important). Watch crust closely and
: rotate with spatula if necessary. Remove crust and turn
: cooked side up (it should be golden brown). Brush with
: olive oil, sauce, cheese and desired toppings. Sprinkle
: some olive oil over each pizza. Return for final cooking
: (2-4 minutes), rotating for even cooking.