Recipe: Slice of Napa Gourmet Pizzeria Grilled Pizza (food processor)

GRILLED PIZZA

FOR THE DOUGH:
1 envelope active dry yeast (2 1/2 teaspoons)
1 teaspoon sugar
1 1/4 cups warm water
3 1/2 cups unbleached white flour, or more if necessary
1 1/2 teaspoons coarse salt
About 1/4 cup extra-virgin olive oil, divided
FOR THE TOPPING:
1 bunch arugula
1 to 3 tablespoons extra-virgin olive oil
3 cloves garlic, finely chopped
1 large onion, thinly sliced
Coarse salt and black pepper, to taste
2 medium red ripe tomatoes, cut crosswise into 1/4-inch slices
6 ounces fresh mozzarella cheese, thinly sliced
1/2 cup pitted black olives (preferably kalamata)
2 tablespoons capers, drained
Extra-virgin olive oil, for grilling the dough

1. Combine yeast, sugar and water in small bowl and stir to mix. After 5-10 minutes, mixture should look foamy. Place flour and salt in bowl of food processor fitted with a plastic dough blade or a metal blade and pulse to mix. Add yeast water mixture and 2 tablespoons oil and run machine in short bursts to obtain a smooth, soft dough. It should be moist but not sticky. If necessary, add more flour a spoonful at a time, running machine between additions, until dough is proper texture.

2. Turn dough out onto a work surface and knead by hand for a few minutes. Lightly coat a large bowl with remaining oil. Place dough in bowl, turning to coat with oil. Cover bowl with plastic wrap and let dough rise in a warm spot until doubled in bulk, 1 to 1 1/2 hours.

3. Punch down dough and let rise until doubled in bulk again, 1 hour. This second rising isn't absolutely imperative, but your crust will be lighter if you have the time to do it.

4. To prepare topping, rinse arugula and pat dry with paper towels. Heat 2 tablespoons oil in nonstick frying pan over medium heat. Fry garlic until golden brown, 2 minutes. Transfer garlic with a mesh skimmer to paper towels to drain. Add onion to pan. Cook over medium heat until caramelized to a dark golden brown, 6-10 minutes, adding salt and pepper to taste. You may need to lower heat as onion darkens. Transfer onion to a platter. Heat pan over high heat, adding remaining 1 tablespoon oil, if needed. Blot tomato slices dry on paper towels and season with salt and pepper. Quickly fry tomato slices on both sides.

5. Set up grill for three-zone heat grilling (see side box for gas and charcoal grill directions) and preheat hot zone to high. When ready to cook, brush and oil grill grate.

6. Generously oil two rimmed baking sheets. Place half the dough on one of the baking sheets and stretch out to form a 9-by-13-inch rectangle that is 1/8-1/4 inch thick. Repeat with remaining dough and cover with plastic wrap.

7. Starting from far narrow side and using both hands, gently lift first dough rectangle and drape it onto grate over hottest part of fire. Within a minute or so, underside of dough will crisp and darken and top will puff slightly. Using tongs and a spatula, slide dough to a cooler part of grill and cook until bottom of dough is browned and firm, 3-5 minutes. Brush uncooked top with oil.

8. Using tongs and spatula, invert crust over a hotter part of fire. Grill until this side, too, starts to crisp and darken, about 1 minute. Move crust back to a cooler part of grill and brush top with oil. Arrange half of cheese slices on pizza, followed by half of fried tomato slices, caramelized onion, cooked garlic, olives and capers. Cover grill to melt cheese. When bottom crust is cooked, browned and firm, 2-4 minutes more, slide pizza onto a platter for serving. Top with half of arugula and season with salt and pepper. Cut into pieces and serve. While people are enjoying the first pizza, prepare second one same way. Pizza should be eaten as soon as it comes off grill.

Yield: 8 servings, 2 (9-by-13-inch) pizzas
Source: Source: How to Grill by Steven Raichlen