Appetizer: Grilled Herb Bread

By SharonE

Ingredients

• Pizza Crust:
• Pizza Crust
• 2 tbsp. olive oil
• 2 tbs. dried rosemary
• salt
• 2 cups bread flour
• 1/2 tsp. salt
• 1/2 tsp. sugar
• 1 package quick-rise yeast or 2 1/4 tsp. quick-rise yeast
• 3/4 cup very warm water (120-130 degrees)
• 1 tbs. olive oil
• cooking spray or canola oil
• 2 tbs. cornmeal

Preparation

Step 1

Preheat the grill. Place both crusts on the grill rack that has been sprayed with cooking spray. Grill 3 minutes on until puffy and golden. Turn crust-grill mark side up and brush lightly with olive oil.

Top with with rosemary and salt. Close grill cover and grill 3-4 minutes or until the crust is golden.

Pizza Crust:
Combine first 4 ingredients in a large bowl; make a well. Combine water and oil; add to flour mixture and stir until the mixture forms a ball.

Turn the dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes or 6-8 minutes with a dough hook). Place the dough in an oiled bowl turning to coat the top. Cover and let rise in a warm place, free from drafts about 45 minutes or until doubled in bulk. Punch dough down and divide in half. Cover the dough and let it rest for 10 minutes.

Working with one portion at a time (cover the remaining dough so it doesn't dry out) and roll each portion into a 10" circle on a lightly floured surface. Place the dough on two baking sheets, each sprinkled with 1 tbs. cornmeal. makes 2 10" pizzas.