Grilled Pizza
| Yield: | 1 Servings |
| Categories: |
| 6 | oz | Pizza dough (recipe included) |
| 1/4 | c | Virgin olive oil for brushing and drizzlin |
| 1/2 | ts | Fresh garlic; minced |
| 1/2 | c | Fontina; shred, loose pack |
| 2 | tb | Pecorino-Romano Cheese; freshly grated |
| 6 | tb | Canned tomatoes in heavy puree; chopped |
| 8 | Basil leaves | |
| THE PIZZA CRUST | ||
| 1 | Env active dry yeast; (2 1/2 teaspoons) | |
| 1 | c | Warm water |
| 1 | pn | Sugar |
| 2 1/4 | ts | Kosher salt |
| 1/4 | c | Johnnycake meal <<OR>> |
| 1/4 | c | Fine ground white corn meal |
| 3 | tb | Whole wheat flour |
| 1 | tb | Virgin olive oil |
| 2 1/2 | c | Unbleached white flour; more as needed |
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