Veggie Grilled Pizza

By chris5863

Ingredients

• 1 cup warm water (100° to 110°),
• divided
• 10 ounces bread flour (about 2 cups
• plus 2 tablespoons)
• 1 package dry yeast (about 21/4
• teaspoons)
• 10 teaspoons olive oil, divided
• 1 teaspoon kosh er salt. divided
• Cooking spra y
• 2 tablespoons yellow
• cornm eal
• 12 ounces bahy eggplant,
• cut crosswise into 'l-inehthick
• slices
• 1 medium zucchini, cut
• crosswise into 'l-lnch-thlek
• slic e s
• 1 large red bell pepper,
• quartered and seeded
• 3 garlic: cloves, minced
• 213 cup Basic: Pi:n:a Sauce
• (page 146)
• 114 teaspoon freshly ground
• black pepper
• 1 cup (4 ounces) shredded
• fontina cheese
• 114 cup small mint leaves
• 2 teaspoons fresh thyme
• leaves

Preparation

Step 1

1. Pour ~ cup warm water
in th e bowl of a sta nd mixer
with dough hook att ached.
Weigh or lightly spoon
flour into dry measuring
cups and spoons; level with
a knife. Add flour to ~ cup water ; mix
until combined. Cover and let stand 20
minutes. Combine remaining 14 cup
water and yeast in a small bowl; let
stand 5 minutes or until bubbly. Add
yeast mixture, 4 teaspoons oil, and %
teaspoon salt to flour mixture; mix 5
minutes or until a soft dough form s.
Pl ace dough in a large bowl coated with
cooking spray; cover surface of dou gh
with plastic wrap lightly coated with
cooking spray. Ref rigerate 24 hours .
2. Prepare grill to high .
3. Remove dough from refr igerator.
Let stand, covered, 1 hour or unt il
dough comes to room temperature.
Punch dough down. Press dough out to
a 12-inch oval on a lightly floured baking
shee t sprinkled with cornmeal.
Crimp edges to form a !/,-inch border.
Cover dough loosely with plastic wrap.
4. Brush eggplant, zucchin i, and bell
pepper with remaining 2 tablespoons
oil. Grill eggplant 4 minutes on each
side or until tender; place in a bowl.
Grill zucchi ni 3 minutes on each side
or until tend er; add to eggplant. Place
pep per quarters, skin side dow n, on grill
rack; grill 6 minutes or until blistered.
Place peppers in a zip-top plastic bag;
seal. Let stand 10 minutes. Peel peppers;
add to vegetable mixture. Coarsely
chop vegetables. Add garlic to vegetables;
to ss to combine.
5. Place pizza dough, cornmeal side up,
on grill rack coated with cooking spray,
and grill for 4 minutes or until blistered.
Turn dough over; grill 3 minutes.
Remove from grill. Spread Basic Pizza
Sauce evenly over top side of crust,
leaving a !/,-inch border. Arrange vegetable
mixture evenly over sauce; sprinkle
evenly with remaining 1;2 teaspoon
salt and black pepper.Top with cheese.
Return pizza to grill rack, and grill for 4
minutes or unt il thoroughly cooked.
Cut pizza into 10 pieces; sprinkle with
mint and thym e. Yield : 5 servings
(serving size: 2 pieces).