Categories: Grilling
Ingredients
- 1 cup warm water
- 1 package active dry yeast
- 1 pinch sugar
- 3 to 3 1/3 cups flour
- 5 tbsp olive oil
- 2 tsp kosher salt
- 5 tbsp chopped fresh basil
- 3 tsp minced garlic
- 1/4 cup tomato sauce
- 1 cup chopped tomatoes
- 1/4 cup sliced olives
- 1/4 cup roasted red bell pepper slices
- 1 cup cooked and crumbled Italian sausage or 3 oz. torn prosciutto slices
- 2 cups shredded mozzarella
- Crushed red pepper, to taste
Directions
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Stir together warm water and yeast in a large bowl until yeast dissolves. Stir in sugar; let stand 10 minutes, until frothy. Add 3 cups flour, 1 tbsp oil and the salt; stir until dough forms and pulls away from sides of bowl, adding more flour if necessary. Turn out onto a lightly floured surface; knead until smooth, about 8 minutes . Transfer dough to a well-oiled bowl, cover with a damp cloth, and let rise in a warm place until doubled, about 1 hour.
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Punch down dough, knead in 1 tbsp basil, and 2 tsp garlic; cover again and let rise until doubled, about 1 hour more.
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Preheat an outdoor grill to medium heat. Stir together remaining 4 tbsp oil and remaining 1 tsp garlic in a small bowl. Punch down dough and divide in half. Shape each half into an oval 3/8 to 1/2 inch thick.
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Brush both sides of each dough piece with garlic oil. Transfer to grill; cook until bottoms are lightly browned, about 3 minutes. With a spatula, transfer crusts, browned sides up, to a baking sheet. Top crusts with tomato sauce, tomatoes, olives, bell pepper slices, meat, cheese and remaining 4 tbsp basil. Slide pizzas back onto grill; cook, covered, to brown bottoms and melt cheese, about 3 minutes. Remove from grill and let stand a few minutes before slicing. Sprinkle with crushed red pepper.