California-Style Grilled Pizzettas

Dough:
1 1/2 cups warm water
1 teaspoon active dry yeast
1/4 teaspoon granulated sugar
3 tablespoons olive oil
1/4 teaspoon salt
4 cups unbleached all purpose flour

Topping:
3 cups roasted red bell peppers, sliced into 2-inch strips
2 cups fresh mozzarella cheese, chopped
2 cups California ripe olives, halved
1 1/2 cups arugula, thinly sliced into ribbons

In a large mixing bowl, whisk together water, yeast, sugar and 1 cup of flour evenly combined. Allow to rest in a warm environment for 10-15 minutes until mixture begins to look bubbly on top.

Mix in 2 tablespoons of olive oil and salt, then knead in flour 1 cup at a time. Cover bowl, and allow dough to rise in a warm spot for 1 hour.

After dough has risen, punch down and transfer to a lightly floured surface. Divide into 6 (4-5 oz.) pieces and shape into balls. Allow to rest for 10-15 minutes, then, using a rolling pin, flatten each ball into a thin 7-inch disc.

Preheat grill on high heat. Brush each disc with remaining olive oil, then slide onto grill (oil side down).

Cook for 3-4 minutes over high heat, then transfer to a clean cutting board or plate with the cooked side facing up.

Top each pizzetta crust with 1/2 cup of roasted peppers, 2 ounces of mozzarella and 1/3 cup of California Ripe Olives.

Slide onto grill, cover and cook over medium-high heat for 4 minutes until dough is crisp and cheese is melted.

Remove to a clean cutting board, sprinkle with arugula and cut into quarters.

Makes 6 pizzettas
Source: California Olive Industry