Grilled Pizza

Yield: 8 servings

Crust Ingredients

• 1 envelope active dry yeast (2¼ teaspoons)
• ¼ cup warm water (105 to 110°F)
• 1 tablespoon honey
• 2 cups all-purpose flour
• 1 cup whole-wheat flour
• 1½ teaspoons kosher salt
• 1 cup room temperature water
• 2 tablespoons extra-virgin olive oil, plus extra for oiling the dough

Topping Suggestions

• Chicken, goat cheese, and caramelized onions
• Fresh tomato, mozzarella, and basil
• Ham and pineapple (for kids)
• Grilled vegetables
• Cajun shrimp

Procedure

1. Preheat oven to 400°F or set grill to medium-high heat.
2. Dissolve the yeast in the warm water; stir in the honey and set aside until foamy, about 5 minutes.
3. Combine the all-purpose flour, whole-wheat flour, and salt in the work bowl of a food processor.
4. Pulse to mix the dry ingredients evenly.
5. Combine the yeast mixture, room temperature water, and olive oil in a small bowl.
6. With the food processor running, slowly add the liquid through the feed tube and process until the dough forms a ball and comes away from the sides of the work bowl. If the dough is too sticky and clings to the blade, add 1 to 2 tablespoons of flour and continue processing. If the dough appears dry and crumbly, add 1 to 2 tablespoons of water and process until the dough forms a ball.
7. Place the dough on a lightly floured counter and knead by hand a few times to form a smooth, round ball.
8. Place the dough in a lightly oiled bowl; cover with plastic wrap or a slightly damp towel and let rise until doubled in size, about 1 hour.
9. Punch the dough down and transfer to a lightly floured counter and knead a few times.
10. Divide the dough into 4 equal portions.
11. Brush each very lightly with oil, then cover with plastic wrap or place in plastic bags and put in the refrigerator for at least 2 hours, up to overnight. (Dough can be frozen at this point.)
12. Bring the dough to room temperature before shaping.
13. Lightly oil hands and slowly push dough out to form an 8-inch circle.
14. Brush lightly with olive oil and place on baking sheet or on grill and cook until browned and firm.
15. Remove from oven or grill.
16. Top with desired toppings and return to oven or grill and cook until warm throughout.

Note: For some added nutrition and great texture, mix 2 tablespoons of flax seed into the dough.

Credits

Recipe by AccentHealth Chef Donna Brousseau.