Here the dorm-room staple becomes sophisticated cocktail food. Make sure that all your ingredients are ready to use before you start grilling. If your grill doesn’t have a lid, use a large roasting pan lid or heavy duty foil tent to help toppings melt.
- For the Pizza Dough:
- 4 cups bread flour
- 1 1/2 teaspoons salt
- 1 1/2 cups lukewarm water
- 1 envelope dry yeast
- 2 tablespoons olive oil
- For the Toppings:
- 1 1/2 cups seeded, chopped tomatoes
- 1/2 cup thinly sliced green onions
- 1/3 cup extra-virgin olive oil
- 4 large garlic cloves, minced
- 1/4 cup minced fresh basil
- 2 tablespoons minced fresh thyme
- 2 teaspoons minced fresh rosemary
- Olive oil
- 6 cups shredded Mouncezarella cheese
- 1 cup crumbled goat cheese
- 36 pitted oil cured olives
FOR THE DOUGH:
Combine flour and salt in processor. Sprinkle yeast over water in 2 cup measuring cup and let stand until yeast dissolves, about 2 minutes. Whisk oil into yeast mixture. With machine running, gradually pour in yeast mixture. Process until smooth dough forms, about 2 minutes.
Transfer dough (dough will be slightly sticky) to well floured surface and knead until smooth and elastic. Cover with clean towel and let stand until doubled in volume, about 1 hour. Knead dough, working out air. Divide dough into 6 even pieces. (Can be prepared ahead. Wrap each piece in plastic and refrigerate over night or freeze up to 1 week. Allow frozen dough to thaw several hours before continuing.)
FOR THE TOPPINGS:
Mix tomatoes, green onions, 1/3 cup extra-virgin olive oil and garlic in medium bowl. Mix basil, thyme and rosemary in small bowl. Have mozzarella, goat cheese and olives ready. Prepare barbecue or preheat grill to medium-low heat.
Roll each piece of dough on lightly floured surface to 10-inch round. Keep pizza rounds between sheets of waxed paper, stack in refrigerator until ready to cook. Making one pizza at a time, brush one side of pizza dough round with olive oil. Place on grill oiled side down and brush top with oil. Cook until bottom of pizza is golden brown, about 4 minutes.
Turn pizza and immediately top with 1 cup mozzarella, 1/3 cup tomato mixture, 3 tablespoons goat cheese, 6 olives and 1 tablespoon herb mixture. Close barbecue and cook until pizza is golden brown on bottom and cheese melts, about 4 minutes.
Transfer to cutting board, cut into wedges and serve. Repeat with remaining dough and toppings.
Recipe created exclusively for Cooking.com by Jeanne Thiel Kelley.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
176 calories; 10g total fat; 18mg cholesterol; 332mg sodium; 13g carbohydrates; 1g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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