Grilled Pizza with Harissa and Herb Salad

Name: Grilled Pizza with Harissa and Herb Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 7 grams envelope active dry yeast; 710 milliliters (or more) all purpose flour, divided; 355 milliliters (packed) coarsely grated GruyÃ©re cheese, divided; 3 teaspoons coarse kosher salt; 237 milliliters fresh basil leaves, coarsely torn; 118 milliliters coarsely chopped assorted fresh herbs (such as chives, chervil, tarragon, and dill); 355 milliliters (packed) coarsely grated Gruyére cheese, divided; 6 teaspoons harissa sauce; 946 milliliters mixed baby greens; 1 Tbsp extra-virgin olive oil; 1 Tbsp extra-virgin olive oil plus additional for brushing; 177 milliliters freshly grated Parmesan cheese, divided; 237 milliliters fresh Italian parsley leaves; 59 milliliters pine nuts, lightly toasted; 0 teaspoons sugar; 296 milliliters warm water (105°F to 115°F); 59 milliliters whole wheat flour

Grilled Pizza with Harissan and Herb Salad might be just the main course you are searching for. This recipe serves 6. One serving contains 628 calories, 29g of protein, and 31g of fat. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up harissa sauce, all purpose flour, basil leaves, and a few other things to make it today. To use up the all purpose flour you could follow this main course with the Cinnamon sugar soda bread as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Mix 1 1/4 cups warm water and sugar in large bowl; sprinkle yeast over.

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Sugar

Water

Yeast

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Bowl

Let stand until yeast dissolves and mixture looks spongey, about 10 minutes.

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Yeast

Whisk in 1 cup all purpose flour; let stand in warm draft-free area until mixture is bubbling, about 35 minutes.

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All Purpose Flour

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Whisk

Stir whole wheat flour, 1 tablespoon olive oil, and coarse salt into yeast mixture, then stir in 2 cups all purpose flour. Knead dough in bowl until almost smooth and beginning to pull away from sides of bowl, adding more all purpose flour by tablespoonfuls if dough is very sticky. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 7 minutes. Form dough into ball.

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Whole Wheat Flour

Coarse Salt

Olive Oil

Dough

Yeast

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Bowl

Place dough ball in oiled large bowl; turn dough to coat with oil. Cover with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.

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Dough

Wrap

Cooking Oil

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Plastic Wrap

Bowl

Punch down dough; divide into 6 equal pieces.

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Dough

Punch

Roll each dough piece on floured surface into ball. Cover dough balls loosely with plastic wrap and let rest 30 minutes.

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Dough

Roll

Wrap

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Plastic Wrap

Prepare barbecue (medium-high heat).

Sprinkle 2 large baking sheets with flour.

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All Purpose Flour

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Baking Sheet

Roll out each dough ball on lightly floured work surface to 7- to 7 1/2-inch round, letting dough rest briefly if springing back.

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Dough

Roll

Transfer to floured baking sheets.

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Baking Sheet

Brush tops lightly with olive oil. Working in batches, grill dough rounds, oiled side up, until bottoms are firm and grill marks appear, watching to avoid burning, about 3 minutes. Turn crusts over, grilling until dough is set, about 2 minutes.

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Olive Oil

Dough

Equipment you will use

Grill

Transfer crusts, grill-marked side up, to baking sheets. DO AHEAD Can be made 8 hours ahead.

Equipment you will use

Baking Sheet

Grill

Let stand at room temperature.

Prepare barbecue (medium heat).

Spread 1 teaspoon harissa very thinly over top of each pizza crust.

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Prepared Pizza Crust

Harissa

Spread

Sprinkle each with 1/4 cup Gruyére and 2 tablespoons Parmesan cheese. Return pizzas to grill; cover and grill just until cheese melts, about 4 minutes.

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Parmesan