| This recipe is liked by 0 person(s). |
Grilled pizza
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| YIELD: 4 servings (serving size: 1 pizza) HANDS-ON: 35 MINUTES TOTAL: 1 HOURS, 35 MINUTES COURSE: Main Dishes Ingredients | |
| 10 ounce | bread flour, (about 2 cups plus 2 tablespoons) |
| 1 cup | warm water, (100° to 110°), divided |
| 1 teaspoon | chopped fresh thyme |
| 1 teaspoon | chopped fresh oregano |
| 1 | garlic clove, crushed |
| 1 package | dry yeast, (about 2 1/4 teaspoons) |
| 1/8 teaspoon | kosher salt |
| Cooking spray | |
| 2 teaspoons | cornmeal |
| 1 1/4 cups (5 ounces) | shredded fontina cheese |
| 4 ounces | thinly sliced prosciutto |
| 1 teaspoon | cracked black pepper |
| 1 tablespoon | extra-virgin olive oil |
| 1 teaspoon | lemon juice |
| 3 cups | packed baby arugula |
| 4 | lemon wedges |
Preparation
1. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Combine flour, 3/4 cup warm water, thyme, oregano, and garlic in the bowl of a stand mixer with dough hook attached; mix until combined. Cover and let stand for 20 minutes.
2. Dissolve yeast in the remaining 1/4 cup warm water in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture and salt to flour mixture; beat at low speed 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover dough with plastic wrap coated with cooking spray. Refrigerate 24 hours.
3. Remove the dough from refrigerator. Let stand, covered, for 1 hour or until the dough comes to room temperature. Punch dough down. Divide dough into 4 equal portions. Press each portion into a 7-inch circle on a baking sheet sprinkled with cornmeal. Cover loosely with plastic wrap.
4. Preheat grill to medium-high heat.
5. Place pizza dough rounds, cornmeal side up, on grill rack coated with cooking spray, and grill for 3 minutes or until blistered. Turn dough over; grill for 3 minutes. Remove from grill.
6. Sprinkle about 5 tablespoons fontina over each pizza. Top evenly with prosciutto and pepper. Combine oil and lemon juice in a bowl; add arugula, and toss gently. Divide arugula mixture evenly among pizzas. Serve immediately with lemon wedges.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe