BASIC DOUGH RECIPE
1 teaspoon active dry yeast
¼ teaspoon granulated sugar
1 cup warm water (between 100º and 110ºF)
3 cups unbleached all-purpose flour, more as needed
1 tablespoon olive oil, more for the bowl
1 tablespoon kosher salt
2 tablespoons fresh rosemary, minced (optional)
Mix 1 cup warm water with the yeast and sugar in a 2-cup measure, and let sit for 5 to 10 minutes, until the yeast comes alive and starts to foam. In a stand mixer fitted with a dough hook, mix the flour, 1 tablespoon olive oil and 1 tablespoon kosher salt on low speed until combined. Add the yeast mixture and continue mixing, scraping down the sides of the bowl as necessary, until a dough forms, about 3 minutes. Add 1 or 2 tablespoons of water or flour if the dough is too dry or wet, respectively. Transfer the dough to a floured work surface and knead until it becomes smooth and elastic, about 5 minutes. Transfer to a large oiled bowl, cover with plastic wrap or a damp towel and let it rise in a warm spot until the dough almost doubles in size, 1 to 2 hours. (The dough can be made up to 2 days ahead and refrigerated in a zip-top plastic bag).
When you are ready to grill, remove the dough to a flour-dusted surface and knead it to push the air out with your hands. Divide the dough into 4 to 6 pieces. You can roll the pizza dough out to ¼-inch thick about 15 to 20 minutes before you want to cook them. Brush both sides of the dough with olive oil and place each pizza dough on aluminum foil. You can stack the pizzas, use them immediately or hold at room temperature for up to 1 hour. If you are not cooking them within 1 hour cover them with plastic wrap and save them in the refrigerator until you are ready to grill them.
When you are ready to grill, take one dough round and flip it dough side down onto the grill, peel off the foil. Cook the dough without moving it until lit bubbles and gets good grill marks, about 1 minute. Rotate the dough 90º and cook until the dough is uniformly browned but not burnt, about 30 seconds more. Flip the dough and top evenly with toppings of your choice. Don’t overload the pizza with too many toppings. Cover the grill and cook, rotating the pizza about every minute until to cooks evenly and the cheese melts, about 3 to 5 minutes. Transfer to a cutting board, slice and tent with foil while cooking the other pizza.
TOPPINGS FOR YOUR PIZZA
Roasted red pepper spread (recipe follows)
Eggplant spread (recipe follows)
Simple tomato sauce
Purchased or homemade pizza sauce
Grated Mozzarella (try the fresh buffalo mozzarella)
Boursin (an herbed creamed cheese)
Chopped fresh herbs
Italian sausage, cooked and crumbled
Fresh pineapple chopped
Sun dried tomatoes
Roasted Red Bell Pepper spread
2-3 red bell peppers, roasted, peeled and coarsely chopped
1 head roasted garlic
Extra virgin olive oil
In a large sauté pan over medium high heat, cook the red bell peppers and the roasted garlic in the olive oil until well combined. Salt and pepper to taste. Pour into a food processor and pulse to desired texture.
2 medium eggplants
1 head roasted garlic
½ cup extra-virgin olive oil
¼ cup minced yellow onion
2 plum tomatoes
Chopped fresh parsley
2 teaspoons fresh lemon juice
Pierce the eggplants all over using a fork. Place the eggplants on a baking sheet and place in the oven. Cook until they are falling apart tender, approximately 30 to 35 minutes. Remove from the oven . When cool enough to handle, slice the eggplants lengthwise and scoop out the pulp; discard the skins.
Place the eggplant pulp, the roasted garlic pulp in a food processor fitted with the metal blade and process until completely smooth. Add the onions, tomatoes, parsley and lemon juice. Add olive oil to desired consistency.
HOW ABOUT DESSERT?
Think about your favorite berry and or fruit on top of sweetened ricotta or Nutella spread. Add a few chocolate chips or crushed cookie crumbs a sprinkle of cinnamon and nutmeg-a delightful dessert!