Grilled California Pizzas

Total Time:
1 hr 5 min
Prep:
45 min
Inactive:
10 min
Cook:
10 min

Yield:
6 pizzas
Level:
Intermediate

Ingredients
  • For the dough:
  • 1 1/4 cups warm (100 to 110 degrees F) water
  • 2 packages dry yeast
  • 1 tablespoon honey
  • 3 tablespoons good olive oil
  • 4 cups all-purpose flour, plus extra for kneading
  • 2 teaspoons kosher salt
  • For the toppings (select 8):
  • 1 red onion, thinly sliced
  • 1 pound fresh mozzarella, grated
  • 1/2 pound Italian Fontina, grated
  • 1/2 pound mild goat cheese, such as Montrachet, sliced
  • 1 red or yellow bell pepper, cored, seeded, and julienned
  • 1/4 pound prosciutto, thinly sliced and julienned
  • 1 bunch arugula, cleaned and dried
  • 6 plum tomatoes, sliced 1/4-inch thick
  • 4 pork or turkey sausages, cooked and sliced
  • 1 bunch basil leaves, cleaned and dried
  • 4 garlic cloves, roasted
  • Crushed red pepper flakes
  • For prep:
  • 1/2 cup good olive oil
  • Cornmeal
Directions
Watch how to make this recipe.
  • For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.

  • When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.

  • Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

  • If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)

  • Light your grill and wait until it's hot.

  • Place the pizzas directly onto the grill and cook on 1 side for 1 minute. Turn the pizzas over and brush with olive oil or garlic oil.

  • Top the pizzas with any toppings you wish, piling them high. Drizzle each pizza with 1 tablespoon of olive oil. Put the lid on your grill and cook for 5 minutes more, until the crust is crisp and the toppings are cooked.


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    This recipe is featured in:

    Great Grilled Mains