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Grilled Pizza With Fresh Tomatoes

It's time to make use of the many luscious tomatoes available at your local farmers' market (or from your own garden). When you tire of salads and salted slices, turn to homemade pizza.  Serve this light version of pizza this summer from the oven or grill, as an appetizer or bread portion for dinner. You, your family, and guests will love it.

Grilled Pizza with Tomatoes and Basil

Dough
3/4 cup warm water
1 package active dry yeast
1/2 teaspoon sugar
1/2 teaspoon salt
2 1/4 cups flour
1 1/2 Tablespoons olive oil

In a medium bowl, combine water, yeast, and sugar. Allow to "proof" for several minutes. Add salt, flour, gradually, and oil until dough is thoroughly combined. Knead dough for 5-8 minutes. Place in an oiled bowl, turning once, and allow to rise until doubled. Punch down and roll out on a floured surface into a 18-inch oval or two 10-inch circles.

(NOTE: If grilling, place dough directly on oil-sprayed, preheated grill for 5-7 minutes with lid closed. Turn, spray dough with oil, and add toppings. Then close lid again and grill for another 4-6 minutes.)

Toppings

olive oil for brushing dough
1 cup mozzarella cheese, grated OR 10-12 thin slices of fresh mozzarella
1/2 cup parmesan, grated (optional)
1 large tomato, thinly sliced
12-16 large basil leaves

 Brush dough with olive oil. Sprinkle evenly with mozzarella and parmesan. Top with tomato slices and basil leaves. Bake at 450 degrees for 15-18 minutes.

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