Grilled Pizza Rustica
Serves: 6
Presley Zulauf
1 January 1970
Based on User reviews:
46
Spice
45
Sweetness
56
Sourness
41
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
2 cups
Tomato Puree1 cup
Capers110 g
Bel Paese (sliced)1
Salt1.333333 cups
Water (lukewarm)1 tbsp
Molasse2.5 tbsps
Kosher Salt2.5 tbsps
Olive Oil (plus more for coating)2 cups
Bread Flour1.5 cups
All-Purpose Flour (unbleached)1 cup
Whole Wheat FlourDirections:
1
Preheat a grill with coals on one half and bricks on the other (so that there is a hot and cool side)
2
Assemble all of your topping ingredients on a big platter
3
Lightly oil a sheet pan and roll and stretch one ball of dough until it is approximately 12-inches in length and 8-inches across
4
It is not necessary to make a perfect circle, but the dough should be an even thickness of 1/8-inch
5
Carefully stretch the dough onto the hot side of the grill and cook until the dough puffs on top, crisps on the bottom, and grill marks appear, about 1 to 2 minutes
6
Flip the dough onto the cool side of the grill and brush the cooked side with olive oil
7
Quickly and sparingly assemble the toppings of your choice, such as tomato puree, fontina, and prosciutto di Parma, capers, and red peppers; or tomato puree, pecorino Romano, bel paese, grilled jumbo shrimp, and jarred Italian eggplant
8
Garnish with torn basil leaves
9
Feel free to improvise the toppings and come up with your own
10
Once the pizza has been dressed, season it with salt and pepper, to taste, drag it over to the hot side of the grill, and cook until the ingredients are heated through
11
(If the pizza browns too quickly, pull it to the cool side and cover the grill to finish cooking
12
) Using a wide spatula or two pairs of tongs, carefully lift the pizza onto a cutting board and divide into 6 or 8 pieces
13
Serve right away
14
Repeat with the remaining dough
15
In a large bowl, combine the water, yeast, and molasses and stir gently to mix
16
Set aside for five minutes until bubbly and foamy
17
Add the salt, to taste, and oil and stir to mix
18
In a separate bowl, whisk together the flours
19
Add the flours to the yeast mixture and stir with a wooden spoon until a dough forms and pulls away from the sides of the bowl
20
Divide the dough into six equal pieces
21
Roll into balls and place on an oiled baking pan
22
Brush the balls with olive oil and cover with plastic wrap
23
Let rise in a warm place for 20 minutes
24
When the grill is ready, oil a second baking sheet and flatten one ball of dough into a 10 to 12-inch piece about 1/8-inch thick
25
A perfect circle is less crucial than even thickness
26
Cook's Note: Dough can be held for 1 day in the refrigerator
27
Let sit 1 hour at room temperature before grilling