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Home > Pizza
Mesquite-Grilled Pizza
Yields: one 14-inch pizza
Ingredients:
- 1 envelope dry yeast
- 3/4 cup plus 2 tablespoons warm water (105 deg. F. to 115 deg. F.)
- 2 tablespoons olive oil
- 2 1/2 cups (or more) bread flour
- 1 teaspoon salt
- Olive oil
- 1 cup prepared pizza sauce
- 3/4 cup pitted black olives, halved
- 1/4 cup pitted green olives, halved
- 12 ounces mozzarella cheese, shredded (about 3 1/2 cups)
- 1/2 cup grated Parmesan cheese
- 1/3 pound mushrooms, sliced
- 1/2 green bell pepper, cut julienne
- 1/2 red bell pepper, cut julienne
- 1 tablespoon olive oil
- Minced fresh herbs such as oregano, basil and rosemary (optional)
- 1/2 cup mesquite chips soaked in water 30 minutes and drained
Sprinkle yeast over warm water in small bowl; stir to
dissolve. Let stand
5 minutes. Stir in 2 tablespoons oil. Mix 2 1/2 cups flour
and salt in processor using on/off turns. With machine
running, pour yeast mixture through feed tube and process
until combined, about 10 seconds. Knead dough on lightly
floured surface until smooth and elastic, adding more flour
to dough if sticky, about 5 minutes.
Brush large bowl with olive oil. Add dough, turning to coat
entire surface. Cover and let rise in warm draft-free area
until doubled in volume, about 1 1/2 hours. (Can be
prepared 1 day ahead. Punch dough down; cover and
refrigerate. Bring to room temperature before continuing
with recipe.)
Prepare covered barbecue grill (medium-high heat). Brush
14-inch pizza pan with 1-inch-high sides with olive oil.
Punch dough down and knead 2 minutes. Roll dough out on
lightly floured surface to 16-inch round. Transfer to
prepared pan. Spread sauce over dough; sprinkle with black
and green olives. Top with both cheeses, then mushrooms and
bell peppers. Drizzle with 1 tablespoon oil. Sprinkle with
minced herbs if desired.
Add mesquite chips to fire. Open bottom barbecue vent.
Place pizza on rack on lowest rung. Cover, leaving top vent
half open. Bake until crust is golden brown, checking
occasionally, about 15 minutes. Serve immediately.
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