GRILLED BROCCOLI-GORGONZOLA PIZZA

1 recipe quick-rise pizza dough (recipe follows)
1 pound broccoli
2 garlic cloves, minced
1 teaspoon dried thyme
2 to 4 tablespoons extra-virgin olive oil
8 ounces Gorgonzola cheese, room temperature, softened with a fork
1/2 cup toasted pine nuts*

Prepare medium-hot fire in grill. Set lightly oiled grill rack over fire.

Cut broccoli into stalks, then halve each stalk lengthwise. Combine with garlic, thyme and oil; toss to coat. Grill broccoli, turning frequently, until tender and grill-marked, about 5-8 minutes. Chop finely.

Brush each pizza round with oil; grill until surface is bubbly and bottom is browned, about 2-3 minutes. Brush tops with oil. With pair of tongs, lift crust off grill and invert onto baking sheet.

Divide Gorgonzola among 6 crusts. Divide broccoli and pine nuts among crusts. Return pizzas to grill, and cook until bottom is browned, 1 1/2-2 minutes more. Remove to plates and serve.

*To toast pine nuts, place in dry skillet over medium heat, stirring occasionally until fragrant and barely colored.

Yield: 6 individual-size pizzas
Adapted from source: The Vegetarian Grill by Andrea Chesman

QUICK-RISE PIZZA DOUGH
Preparation time: 30 minutes
Rising time: 30 minutes
Yield: Crusts for 6 individual-size pizzas

3 cups flour
1 package quick-rising yeast
2 teaspoons salt
1/2 teaspoon sugar
1 cup water
2 to 4 tablespoons extra-virgin olive oil

Combine flour, yeast, salt and sugar in food processor fitted with dough blade. Process to mix.

Combine water and 2 tablespoons of the oil in small saucepan or microwave-safe container. Heat until instant-read thermometer reads 125-130 degrees F.

With food processor running, slowly pour in heated water mixture; process until dough forms into ball. Continue processing 1 minute or more to knead dough. Turn onto lightly floured surface, cover with plastic wrap and let rise 30 minutes.

Divide dough into 6 balls. On floured work surface, roll out each ball into circle about 6 inches in diameter and about 1/8-inch thick. Brush both sides with olive oil. Dough is ready to grill or bake.

Adapted from source: The Vegetarian Grill by Andrea Chesman