Name: Grilled Pizza
Prep time: 30 min
Cook time: 7 min
Total time: 37 min
Yield: 4 X 20-cm (8-inch) pizzas
Ingredients: 2 cups (500 ml) all-purpose flour; 2 teaspoons (10 ml) instant yeast; 1 teaspoon (5 ml) salt; 1 teaspoon (5 ml) dried basil; 1 teaspoon (5 ml) dried oregano; 2 tablespoons (30 ml) olive oil; 3/4 cup (180 ml) hot water; Tomato Sauce; Cooked hot Italian sausage, sliced; Sliced mushrooms; Parmesan cheese, grated; Tomato Sauce; Shelled, deveined and cooked Shrimp; Green onion, finely chopped; Cilantro, chopped; Shredded mozzarella; Olive oil; Thin slices of red tomatoes; Sliced bocconcini; Fresh basil; Freshly ground pepper; Arugula, for garnish; Pesto; Grilled red bell pepper, cut into slices; Roasted red onion, thinly sliced; Roasted zucchini, sliced; Freshly grated Parmesan; Shredded mozzarella; Freshly ground pepper

Ingredients

PIZZA DOUGH

2 cups (500 ml) all-purpose flour
2 teaspoons (10 ml) instant yeast
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) dried basil
1 teaspoon (5 ml) dried oregano
2 tablespoons (30 ml) olive oil
3/4 cup (180 ml) hot water

Topping 1

Tomato Sauce
Cooked hot Italian sausage, sliced
Sliced mushrooms
Parmesan cheese, grated

Topping 2

Tomato Sauce
Shelled, deveined and cooked Shrimp
Green onion, finely chopped
Cilantro, chopped
Shredded mozzarella

Topping 3

Olive oil
Thin slices of red tomatoes
Sliced bocconcini
Fresh basil
Freshly ground pepper
Arugula, for garnish

Topping 4

Pesto
Grilled red bell pepper, cut into slices
Roasted red onion, thinly sliced
Roasted zucchini, sliced
Freshly grated Parmesan
Shredded mozzarella
Freshly ground pepper

Preparation

In a food processor, combine the dry ingredients. Heat the oil and water until the candy thermometer registers 55 ºC (130 ºF). Pour the hot liquid in the food processor and blend until a ball forms. Knead for 2 to 3 minutes. Dust the dough with flour and cover in plastic wrap. Let rest for 1 hour in a warm place. Divide the dough into 4 and roll out into thin 20 cm (8 in) rounds.
Preheat the grill, setting the burners to high. Oil the grates. Place the dough directly on the grill and cook until lightly browned on one side. Flip the pizza, then garnish to taste. Continue cooking until the cheese is melted.

Note from Ricardo

Count about 75 grams of meat or seafood, 30 ml (2 tablespoons) tomato sauce and 125 ml (1/2 cup) of cheese per pizza.

To help you with this recipe

RICARDO Instant Yeast 6 packets of 8 g

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Perfect for getting your hands dirty, RICARDO’s Instant Yeast is the magic ingredient that budding bakers need to achieve crisp, golden crusts and an airy, fluffy crumb every time! Perfect for all your homemade breads, pizza dough, bagels, cinnamon buns, and much more.

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Grilled Pizza

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