Grilled Pizza Napoletana

Name: Grilled Pizza Napoletana
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters finely chopped basil leaves; 408 grams whole peeled tomatoes, preferably San Marzano, drained; 118 milliliters extra virgin olive oil; 4 cloves garlic; 170 grams shredded mozzarella, fontina, or Jack cheese; 4 servings Kosher salt; 57 grams Parmiggiano-Reggiano or Pecorino Romano

The recipe Grilled Pizza Napoletanan is ready in about 45 minutes and is definitely an excellent gluten free, primal, and vegetarian option for lovers of Mediterranean food. This recipe serves 4. This main course has 490 calories, 17g of protein, and 44g of fat per serving. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of garlic, kosher salt, jack cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Combine flour, yeast, and salt in bowl of stand mixer and whisk until homogenous.

Ingredients you will need

All Purpose Flour

Yeast

Salt

Equipment you will use

Stand Mixer

Whisk

Bowl

Add water and knead with dough hook attachment for ten minutes until ball is smooth and elastic and comes cleanly off sides of bowl (ball will be stuck to bowl at bottom). Cover mixer bowl with plastic wrap and refrigerate over night. Dough should approximately double in size.

Ingredients you will need

Dough

Water

Wrap

Equipment you will use

Plastic Wrap

Blender

Bowl

The next day, use floured hands to dump dough onto lightly floured work surface.

Ingredients you will need

Dough

Roll into a log and divide into four even pieces with a bench scraper or knife. Form each piece into a ball by gathering the dough towards the bottom. Lightly oil 4 small container (soup bowls work great) and place 1 dough ball in each one. Lightly grease the tops of the dough balls then cover each bowl with plastic wrap. Allow to rise at room temperature until doubled in volume.

Ingredients you will need

Dough

Roll

Soup

Wrap

Cooking Oil

Equipment you will use

Dough Scraper

Plastic Wrap

Bowl

Knife

Meanwhile, place olive oil and garlic in bowl of food processor and process until garlic is finely chopped. Extra garlic oil can be stored in the refrigerator for up to 10 days.

Ingredients you will need

Garlic Oil

Olive Oil

Garlic

Equipment you will use

Food Processor

Bowl

Place tomatoes in fine mesh strainer set over sink and squeeze them between your fingers until broken into approximate 1/4-inch chunks. Allow to drain for at least 15 minutes.

Ingredients you will need

Tomato

Equipment you will use

Sieve

On a heavily floured surface, roll a dough ball into a disk about 13-inches by 9-inches and 1/4-inch thick using rolling pin. Shake off excess flour and place on a sheet tray lined with parchment paper. Repeat with remaining dough balls, placing a sheet of parchment between each one.

Ingredients you will need

Dough

All Purpose Flour

Shake

Roll

Equipment you will use

Baking Paper

Rolling Pin

Light a large chimney starter 3/4 full with charcoal and wait until fully ignited and coals are mostly covered in gray ash (about 20 minutes). Arrange coals under 1/2 of grill grate and place grate on top. Cover and allow to preheat for 10 minutes.

Equipment you will use

Grill

Brush top of dough round with a thin even layer of garlic oil and season with kosher salt.

Ingredients you will need

Kosher Salt

Garlic Oil

Dough

Place gently on hot side of grill, oiled side down. Immediately brush top side with thin layer of oil and season with salt. Cook, checking frequently and moving to encourage even browning until bottom is dark brown and charred in spots and top is bubbly 45 to 90 seconds total. Flip using tongs or large spatula and slide to cool side of grill.

Ingredients you will need

Salt

Cooking Oil

Equipment you will use

Spatula

Grill

Tongs

Apply 1/4 of both cheese in a thin even layer across surface of pizza. tomato sauce in tablespoon-sized dollops across surface of pizza (about 1/2 cup total per pie). Return pizza to hot side of grill and cook until bottom is cooked and charred in spots, 45 to 90 seconds total.

Ingredients you will need

Tomato Sauce