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Grilled Pizza
1 cup warm water
1 (.25 ounce) package active dry yeast
1 pinch white sugar
2 teaspoons kosher salt
1 tablespoon olive oil
3 1/3 cups all-purpose flour
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1/2 cup olive oil
1 teaspoon minced garlic
1/4 cup tomato sauce
1 cup chopped tomatoes
1/4 cup sliced black olives
1/4 cup roasted red peppers
2 cups shredded mozzarella cheese
4 tablespoons chopped fresh basil
Dissolve yeast in warm water, and add sugar. Proof for ten minutes, or
until frothy. Add salt, olive oil, and flour; mix until dough pulls away
from the sides of the bowl. Turn onto a lightly floured, flat surface.
Knead until smooth, about 6 to 8 minutes. Place dough in a well oiled bowl,
and cover with a damp cloth. Set aside to rise until doubled. Punch down,
and knead in garlic and basil. Set aside to rise until doubled.
Preheat grill for high heat. Heat 1/2 cup olive oil with 1 teaspoon minced garlic
for 30 seconds in the microwave. Set aside. Punch dough down and divide. On
baking sheets, form into 2 oblong shapes approximately 3/8 to 1/2 inch
thick. Brush grate with garlic flavored olive oil. Carefully place dough on
hot grill. The dough will begin to puff almost immediately. When the bottom
crust has lightly browned, turn the dough over using two spatulas. Working
quickly, brush oil over crust, and then brush with 2 tablespoons tomato
sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, 1/8
cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2
tablespoons basil. Close the lid, and cook until the cheese melts. Remove
from grill, and set aside to cool for a few minutes while you prepare the
second pizza.
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