- More Pizza Recipes
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- Chicago-Style Deep Dish
- Grill (Sausage & Mozzarella)
- Grilled California Pizza
- Fresh Tomatoes & Basil Pizza
- Low Carb Pizza
- Mexican Deep-Dish Pan Pizza
- Mini Pizzas
- Pizza Pizzas
- Pizza Rustica
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- U-D Sausage & Mushroom
Grilled California Pizza
 packets dry Yeast
 tablespoon Honey
 tablespoons Kosher Salt
 tablespoons good Olive Oil
[1/2] cup good Olive Oil for prep
 cups Plain Flour plus extra for kneading
[1 1/4] cups warm (100 to 110 degrees F) Water
[-] corn meal for prep
 lb Mozzarella grated
 Cloves Garlic roasted
 Red Onion thinly sliced
[1/2] lb Italian fontina cheese grated
 bunch Arugula cleaned and dried
 bunch basil leaf cleaned and dried
 plum tomatoes sliced 1/4-inch thick
[1/4] lb prosciutto thinly sliced and julienned
 pork or turkey Sausages cooked and sliced
 red or yellow pepper cored, seeded, and julienned
[1/2] lb mild Goat's Cheese such as Montrachet, sliced
[-] crushed Red Pepper Flake
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.
For The Topping:
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.
( Ina Garten )