Recipe: Grilled Pizza with Two Toppings (Al Forno and Lucky's Restaurants)

GRILLED PIZZA WITH TWO TOPPINGS

FOR THE PIZZA DOUGH:
1 cup warm water (105-115 degrees f)
1 pkg active dry yeast
1 pinch white granulated sugar
1/4 cup fine-ground white cornmeal
3 tbsp whole wheat flour
2 1/4 tsp kosher salt
2 1/2 to 3 1/2 cups unbleached flour
1 tbsp extra-virgin olive oil

TOPPING #1:
3 tbsp grated Parmesan cheese
2 tbsp grated Bel Paese cheese
3 to 4 tbsp tomato sauce
1 red bell pepper, seeded, julienned
5 thin slices prosciutto

TOPPING #2:
1 clove garlic, minced
2 tbsp grated Bel Paese cheese
4 tbsp tomato sauce
2 oz fresh mozzarella, sliced 1/8-inch thick
1 fresh jalapeno pepper, seeded and chopped
2 tbsp sliced pitted Calmata olives

TO PREPARE THE PIZZA DOUGH:
Place 1 cup warm water in a small bowl, add yeast and sugar, stir until dissolved; set aside for 5 minutes.

Add cornmeal, whole wheat flour and salt, beat to combine.

Gradually add white flour, stirring with a wooden spoon until dough is stiff. Transfer dough to a lightly floured surface and knead until smooth and elastic. Brush dough on all sides with olive oil and place in an oiled bowl. Cover with plastic wrap and allow to rise until double in bulk, about 1 hour.

Punch dough down; if dough is sticky, knead in a small amount of flour. Makes enough dough for four 12-inch pizzas.

BASIC GRILLING INSTRUCTIONS:
Prepare a charcoal fire. When coals are medium-hot, flatten pizza dough on an oiled surface to form a 10-12 inch round that is about 1/8-inch thick. Gently lift dough and drape over grill surface just above the coals. Within a minute the dough will cook and brown. As soon as the underside is crisp and grill marks appear, pull the dough off the grill with tongs and flip over to the edge of the grill, away from direct heat. Quickly brush cooked surface with olive oil, add toppings...

TOPPING #1: PARMESAN, PEPPER, AND PROSCIUTTO:
Evenly distribute Parmesan and Bel Paese cheeses over surface of grilled and oiled pizza dough. Spoon tomato sauce over cheese. Scatter red pepper and prosciutto over sauce. Continue with final grilling instructions...

TOPPING #2: TOMATO, OLIVE, JALAPENO AND MOZZARELLA TOPPING:
Evenly distribute garlic on grilled and oiled pizza dough. Sprinkle with cheese and spoon tomato sauce evenly over surface. Cover surface with mozzarella slices and scatter jalapeno peppers over surface. Continue with final grilling instructions...

FINAL GRILLING INSTRUCTIONS:
Drizzle surface of pizza with 1-2 tablespoons olive oil. Slide pizza back toward source of heat. Rotate frequently with tongs until underside is brown and topping is bubbly hot. Serve at once.

Makes 4 (12-inch) pizzas
From: Johanne Killeen and George Germon of Al Forno and Lucky's Restaurants, Providence, Rhode Island
Source: Pizza Today, January 1993