Hot-Off-the-Grill Pizza

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Roasted red peppers, fresh basil, and three types of cheese top these little pizzas. Add your favorite meat to make your favorite pizza.

Ingredients

Garlic and Basil Pizza Dough (recipe follows)
Cornmeal
1 7-ounce jar roasted sweet red peppers, drained and cut into 1/4-inch-wide strips
1/2 cup snipped fresh basil or 2 teaspoons dried basil, crushed
1 tablespoon olive oil
1 clove garlic, minced
4 ounces provolone or fontina cheese, shredded (1 cup)
1 cup shredded mozzarella or Swiss cheese (4 ounces)
4 ounces Asiago or Romano cheese, shredded (1 cup)
Olive oil
6 ounces thinly sliced Italian capocollo, Genoa salami, salami, pepperoni, summer sausage or prosciutto, cut

Directions

Prepare the pizza dough as directed. On 2 to 3 very large greased baking sheets dusted with cornmeal, roll each portion of dough to an 8- to 9-inch circular shape (don't worry if pizza isn't perfectly round). Add more cornmeal as needed.
In a small bowl, combine roasted sweet red peppers, basil, 1 tablespoon oil and garlic; set aside. In a medium bowl, toss together provolone, mozzarella and Asiago; set aside.
For a charcoal grill: Carefully slide two dough circles from the baking sheet onto the rack of an uncovered grill directly over medium-hot coals. Cover and grill for 2 to 3 minutes or until top is puffed in some places and underside is starting to become firm and crisp. Carefully turn the crusts with tongs or a large spatula. Working quickly and carefully, brush oil over crusts.
Spread some of the roasted sweet red pepper mixture evenly over each crust. Top with some of the meat. Sprinkle with some of the cheese mixture. Cover and grill for 3 to 4 minutes more or until cheese is melted and crust is cooked through and crisp. Remove pizzas from grill. (For a gas grill: Preheat grill. Reduce heat to medium-hot. Place dough circles on a grill rack over heat. Cover; grill as directed.)
Repeat grilling with remaining 4 dough portions and toppings. Cut in wedges to serve. Serve immediately. Makes six (8- to 9-inch) pizzas (6 to 8 servings).

Garlic and Basil Pizza Dough

In a large mixing bowl combine 1 cup all-purpose flour; 2 packages active dry yeast; 2 cloves minced garlic; 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed; 1/2 teaspoon salt; 1 cup warm water (120 degrees F to 130 degrees F); 3 tablespoons olive oil; and 1 tablespoon honey. Beat on low speed of an electric mixer for 30 seconds, scraping bowl constantly. Beat 3 minutes on medium speed. Stir in 1-1/2 cups whole-wheat flour. Transfer mixture to a lightly floured surface. Gradually knead in enough all-purpose flour (1/4 to 1/2 cup) to make a moderately stiff dough that is smooth and elastic. Place dough in a lightly greased bowl, turning once. Cover; let rise in a warm place until doubled (45 to 60 minutes). Punch dough down. Turn dough out onto a lightly floured surface. Cut into 6 portions. Cover; let rest for 10 minutes.

Oven Method

You also can bake these pizzas in the oven. Preheat the oven to 450 degrees F. Prepare dough circle and place two crusts at a time on 3 very large greased baking sheets dusted with cornmeal. Do not brush with oil; add toppings. Bake for 8 to 10 minutes or until cheese is bubbly and crust is golden. While pizza is baking, prepare remaining dough. Add toppings and bake. Serve as above.

Toting directions