Based on a recipe from the August 2010 Cook's Country. Serves 4.
Read the story behind this dish in Sunday, Dinner for Two.
Ingredients
Sauce
2 14.5 ounce cans diced tomatoes
Fresh basil
2 tablespoons extra virgin olive oil
2 cloves garlic
¼ teaspoon salt
Pizza
1 cup water
1 tablespoon extra virgin olive oil plus additional to brush on the dough
1 tablespoon sugar
2¼ teaspoons instant yeast (1 envelope)
13¾ ounces all-purpose flour plus additional to dust work surface
¼ cup grated Parmesan cheese
1 teaspoon salt
2½ cups grated mozzarella cheese
2 14.5 ounce cans diced tomatoes
Fresh basil
2 tablespoons extra virgin olive oil
2 cloves garlic
¼ teaspoon salt
Pizza
1 cup water
1 tablespoon extra virgin olive oil plus additional to brush on the dough
1 tablespoon sugar
2¼ teaspoons instant yeast (1 envelope)
13¾ ounces all-purpose flour plus additional to dust work surface
¼ cup grated Parmesan cheese
1 teaspoon salt
2½ cups grated mozzarella cheese
Instructions
- Sauce: Drain the diced tomatoes, discarding the juice.
- Chop enough fresh basil to make 2 tablespoons chopped fresh basil.
- In a medium bowl, stir together tomatoes, basil, oil, garlic, and salt. Set aside.
- Dough: In a measuring cup, heat water to approximately 110°.
- Add 1 tablespoon oil, sugar, and yeast; whisk to combine, and let sit for 5 minutes.
- In food processor, pulse flour, Parmesan, and salt to combine.
- With the food processor running, slowly pour in the yeast mixture and process until the dough forms a shaggy ball that pulls away from the sides of the bowl, about 1 minute.
- On a floured work surface, knead the dough several times until it becomes smooth and uniform.
- Pizza: Line two baking sheets with parchment paper and dust them with flour.
- Divide the dough into 4 equal pieces.
- Pat each piece flat of dough then stretch and roll it into a 9-inch circle.
- Place the dough on a baking sheet and dust it with flour.
- Heat a covered gas grill on high for 15 minutes then clean and oil the grates and reduce the heat to medium-low.
- Brush the dough rounds with olive oil and place on the grill, oil side down.
- Close the gill cover and cook until the bottom of the dough is spotty brown and the top is bubbly, 3-5 minutes. (Pop any large bubbles.)
- Oil the tops of the pizzas and flip them over.
- Add one quarter of the sauce and one quarter of the mozzarella to each pizza and cook until the cheese is melted and the bottom is spotty brown, 3-5 minutes.
- Serve immediately.
Mix together pressed garlic, chopped basil, salt, diced tomatoes, and olive oil; set aside. |
Whisk together water, oil, sugar and yeast; set aside for 5 minutes. |
Pulse flour, Parmesan, and salt to combine. |
With machine running, slowly pour in the yeast mixture. |
Knead the dough a few times to form a uniform ball. |
Divide the dough into four equal portions and roll into 9-inch "circles". |
Coat with oil and grill oil-side down, coat the top then flip to cook the other side. |
Add sauce and cheese and cook until the cheese is melted and the bottom is spotty brown. |
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