Grilled Pizzas

Name: Grilled Pizzas
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 7 grams packet active dry yeast; 794 grams whole San Marzano tomatoes; 1 liters all-purpose flour; 1 bunch fresh basil, leaves torn; 454 grams fresh mozzarella cheese, thinly; 6 cloves garlic, thinly sliced; 6 servings Kosher salt; 6 servings Kosher salt and freshly ground pepper; 2 Tbsps extra-virgin olive oil, plus more for the bowl; 3 Tbsps extra-virgin olive oil, plus more for brushing; 118 milliliters shredded Parmesan cheese; 1 pinch Pinch of red pepper flakes; 1 Tbsp sugar

You can never have too many main course recipes, so give Grilled Pizzas a try. This recipe makes 6 servings with 801 calories, 33g of protein, and 32g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper flakes, olive oil, kosher salt and pepper, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

Make the dough: Put 1 1/2 cups warm water (110 degrees F to 115 degrees F) in the bowl of a stand mixer fitted with the dough hook attachment.

Ingredients you will need

Dough

Water

Equipment you will use

Stand Mixer

Bowl

Sprinkle the yeast over the water and let stand until foamy, about 10 minutes.

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Water

Yeast

Whisk the flour, sugar and 1 teaspoon salt in a separate bowl, then add to the yeast mixture along with 2 tablespoons olive oil.

Ingredients you will need

Olive Oil

All Purpose Flour

Sugar

Yeast

Salt

Equipment you will use

Whisk

Bowl

Mix on low speed until the dough starts to come together, about 1 minute. Increase the speed to medium low and mix until the dough starts to look smooth, about 1 minute. Increase the speed to medium and mix until the dough is smooth and elastic, 4 to 6 more minutes (it should stretch 3 inches without breaking).

Ingredients you will need

Dough

Transfer to an oiled bowl and cover with a damp towel or plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bowl

Let rise in the refrigerator overnight.

Lightly press down on the dough, then divide into 6 balls. Put on a baking sheet, cover and refrigerate until ready to grill.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Grill

Heat the olive oil in a pot over medium-low heat.

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Olive Oil

Equipment you will use

Pot

Add the garlic and red pepper flakes and cook 3 to 5 minutes. Crush the tomatoes into the pot with your hands; add the juices. Rinse the can with 1 cup water and add to the pot.

Ingredients you will need

Red Pepper Flakes

Tomato

Garlic

Water

Equipment you will use

Pot

Add a handful of basil and season with salt and pepper. Increase the heat to medium and simmer until thickened, 20 to 25 minutes. Cool slightly.

Ingredients you will need

Salt And Pepper

Basil

Preheat one side of a grill to high and the other to medium.

Equipment you will use

Grill

Brush 2 baking sheets with olive oil; stretch each dough ball into a thin oval (about 8 by 11 inches) on the sheets.

Ingredients you will need

Olive Oil

Dough

Equipment you will use

Baking Sheet

Brush the tops of the dough with more oil.

Ingredients you will need

Dough

Cooking Oil

Working in batches, grill the dough over high heat until bubbly on top and marked on the bottom, 3 to 4 minutes. Flip the dough onto the cooler side of the grill. Quickly top each crust with tomato sauce and mozzarella and cover until the cheese melts, about 2 minutes.

Ingredients you will need

Tomato Sauce