Grilled Pizza with Two Toppings
| Yield: | 4 Servings |
| Categories: | Pizza |
| DOUGH | ||
| 1 | c | Warm water (105-115 degrees) |
| 1 | pk | Active dry yeast |
| 1 | pn | Granulated sugar |
| 1/4 | c | Fine-ground white cornmeal |
| 3 | tb | Whole wheat flour |
| 2 1/4 | ts | Kosher salt |
| 2 1/2 | c | Unbleached flour (to 3 1/2c) |
| 1 | tb | Extra-virgin olive oil |
| TOPPING #1 | ||
| 3 | tb | Grated Parmesan cheese |
| 2 | tb | Grated Bel Paese cheese |
| 3 | tb | Tomato sauce (to 4 tb) |
| 1 | Red pepper; seeded/julienned | |
| 5 | Thin slices prosciutto | |
| TOPPING #2 | ||
| 1 | Clove garlic; minced | |
| 2 | tb | Grated Bel Paese cheese |
| 4 | tb | Tomato sauce |
| 2 | oz | Fresh mozzarella * |
| 1 | Fresh jalapeno pepper ** | |
| 2 | tb | Calmata olives pitted/sliced |
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