Recipe: Grilled Artichoke Pizza on Parmesan-Herb Crust

GRILLED ARTICHOKE PIZZA ON PARMESAN-HERB CRUST

"Here's a good reason to make pizza at home - fabulous flavor. Get your kids or grandkids involved in making the dough, putting on the toppings, and grilling the pizza. This is great as a main dish or appetizer."

FOR THE CRUST:
3 to 3 1/2 cups all-purpose flour, divided use
1 package instant yeast or bread machine yeast
3/4 teaspoon kosher or sea salt
2 cloves garlic, minced
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon cracked black peppercorns
2 teaspoons dried basil, oregano, or rosemary
1 cup warm water (about 110 degrees F)
2 tablespoons extra virgin olive oil

FOR THE TOPPINGS:
1 (14 ounce) can artichoke hearts, drained and thinly sliced
1 cup red onions, sliced into thin wedges
1 1/2 cups sliced fresh mushrooms
8 ounces mozzarella, shredded
2 tablespoons extra virgin olive oil

TO MAKE THE CRUST:
Combine 2 cups of the flour, the yeast, salt, garlic, Parmesan, peppercorns, and basil in a large bowl. Stir in the water, olive oil, and enough of the remaining flour to make a soft dough. Knead lightly on a floured work surface until smooth, about 5 minutes. Cover and let rest for 10 minutes.

Prepare a medium-hot fire in a grill. Lightly oil a heavy-duty baking sheet or a perforated grill rack.

Roll out the dough to fit the pan and transfer to the pan.

TO TOP THE PIZZA:
Arrange the artichokes, onions, and mushrooms on top of the dough.

Place the baking sheet on the grill, close the lid, and grill for 20 to 30 minutes, sprinkling on the shredded mozzarella during the last 10 minutes of grilling. The pizza is done when the crust has browned on the edges and the cheese has melted.

Just before serving, drizzle with the olive oil.

Makes one 14-inch pizza or four 7-inch pizzas
Source: The BBQ Queens' Big Book of Barbecue by Karen Adler and Judith Fertig