Grilled Herb Pizza

Grilling pizza adds a delicious char and smokey flavor that kicks up an otherwise traditional pie.

For this pizza I replaced the tomato sauce with sliced tomatoes. I used one cheese, a smokey provolone, and then kept the toppings simple as well, opting only for onions and then two herbs: rosemary and oregano. This simple pizza lets each ingredient shine. The sweetness and floral notes in the tomatoes and herbs respectively play off of the smokiness from grilling the pizza.

Grilled Herb Pizza

Difficulty: Intermediate
Yield: 2, 12″ pizzas
Prep Time:  20 minutes
Rising Time: 10-30 minutes
Cooking Time: 1o minutes

Tools:
Rolling pin
Grill
Pizza Peel
Ingredients:
1 lb pizza dough, recipe below

1 tomato, sliced
8 oz. Provolone cheese
4 oz. onion, sliced
1 tsp. rosemary leaves, finely chopped
1/4 tsp. oregano leaves, finely chopped
Salt & pepper to taste
Oil
Instructions:
1. Prepare the pizza dough according to the instructions.
2. Prepare the grill, heating it about 30 minutes before you plan to grill the pizzas.
3. Divide the dough into two portions. Roll out each portion of the the pizza dough to  12″ circle.
4. Lightly oil the top of the dough.
5. Place the tomato slices on top of each pizza. Sprinkle the cheese, onion slices, and herbs on top. Season with salt and pepper.
6. Slide the pizza onto an oiled grill grate and grill over high heat, covered, for 8 to 10 minutes until the dough has puffed up and began to brown; the cheese should also be melted and bubbly around the edges.
7. Remove from the grill and serve immediately.

Pizza Dough: While pizza dough requires an initial rising like most breads, the second rising isn’t necessary as pizza is cooking at incredibly high heat, which will speed up the second rising process, essentially combining the second rise and the baking step together. Add your favorite herbs, seasonings, or flavorings to this dough to make it unique!

Pizza Dough

Adapted from a Jeff Hertzberg, M.D. and Zoe Francois recipe.
Difficulty: Intermediate
Yield: 4 lbs. pizza dough
Prep Time:  20 minutes
Rising Time: 2 hours

Tools:
Large Proofing Tub
Spoon
Ingredients:
1 tbsp. active yeast
3 1/2 cup warm water (105-115°F)
1 lb 14 oz. all-pupose flour
2 oz. oat flour
3 oz. kamut flour
4 oz. whole-wheat flour
1 oz. honey
1 tbsp. salt

Oil
Instructions:
1. Dissolve the the yeast in the warm water.
3. Add the flours, honey, and salt. Mix together until a dough forms and all dry patches are gone. The dough should be sticky but not wet. If needed, add a little more flour.
4. Liberally oil the outside of the dough and place in a covered bowl or proofing tub at room temperature until it has doubled in volume about 2 hours.
5. Once doubled in volume, the dough is ready to use. You can also refrigerate the dough and use it over the next two weeks.