Grilled Pizza With Tomatoes, Corn And Cheese
Serves: 5
Felicia King
1 January 1970
Based on User reviews:
44
Spice
55
Sweetness
46
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1.5 cups
Water (room temperature)1.5 tsps
Dry Yeast2.5 tsps
Coarse Salt3.75 cups
All-Purpose Flour (about unbleached)4 medium
Tomatoes (thinly sliced)1 cup
Corn Kernel (fresh)1 cup
Cilantro (chopped fresh)Directions:
1
Pour 1/4 cup warm water into large bowl
2
Sprinkle yeast over; stir to blend
3
Let stand until yeast dissolves and mixture is slightly foamy, about 10 minutes
4
Stir 1 1/2 cups room-temperature water and salt into yeast mixture
5
Add 3 1/2 cups flour, 1/2 cup at a time, stirring until slightly sticky dough forms
6
Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if sticky, about 10 minutes
7
Oil large bowl
8
Add dough; turn to coat
9
Cover bowl with plastic wrap
10
Let rise in warm area until doubled in volume, about 50 minutes
11
Punch dough down; turn out onto floured surface
12
Divide dough into 4 equal pieces; knead each briefly until smooth
13
Cover with towel; let rise until almost doubled, about 30 minutes
14
Prepare barbecue (medium-high heat)
15
Roll out 1 dough piece on lightly floured surface to 11 x 8-inch rectangle
16
Transfer to floured baking sheet
17
Brush top with oil
18
Place oiled side down on barbecue
19
Grill until bottom is golden, about 2 1/2 minutes
20
Brush top with oil
21
Using tongs, turn bread over; grill until second side is golden, about 2 minutes
22
Transfer to baking sheet
23
Brush bread with oil
24
Repeat with remaining dough pieces
25
(Can be made 4 hours ahead
26
Cover with foil; let stand at room temperature
27
Before continuing, prepare barbecue; use medium-high heat
28
) Sprinkle Parmesan and Fontina over breads
29
Top each with tomato slices, corn kernels, parsley and jalapeño
30
Drizzle with oil
31
Place breads on barbecue; cover loosely with foil
32
Grill until cheese melts, watching closely, about 2 minutes
33
Cut each bread into pieces; serve warm
34
Pour 1/4 cup warm water into large bowl
35
Sprinkle yeast over; stir to blend
36
Let stand until yeast dissolves and mixture is slightly foamy, about 10 minutes
37
Stir 1 1/2 cups room-temperature water and salt into yeast mixture
38
Add 3 1/2 cups flour, 1/2 cup at a time, stirring until slightly sticky dough forms
39
Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if sticky, about 10 minutes
40
Oil large bowl
41
Add dough; turn to coat
42
Cover bowl with plastic wrap
43
Let rise in warm area until doubled in volume, about 50 minutes
44
Punch dough down; turn out onto floured surface
45
Divide dough into 4 equal pieces; knead each briefly until smooth
46
Cover with towel; let rise until almost doubled, about 30 minutes
47
Prepare barbecue (medium-high heat)
48
Roll out 1 dough piece on lightly floured surface to 11 x 8-inch rectangle
49
Transfer to floured baking sheet
50
Brush top with oil
51
Place oiled side down on barbecue
52
Grill until bottom is golden, about 2 1/2 minutes
53
Brush top with oil
54
Using tongs, turn bread over; grill until second side is golden, about 2 minutes
55
Transfer to baking sheet
56
Brush bread with oil
57
Repeat with remaining dough pieces
58
(Can be made 4 hours ahead
59
Cover with foil; let stand at room temperature
60
Before continuing, prepare barbecue; use medium-high heat
61
) Sprinkle Parmesan and Fontina over breads
62
Top each with tomato slices, corn kernels, parsley and jalapeño
63
Drizzle with oil
64
Place breads on barbecue; cover loosely with foil
65
Grill until cheese melts, watching closely, about 2 minutes
66
Cut each bread into pieces; serve warm