Grilled Olive Pizza
- DOUGH - adapted from American Pie by Peter Reinhart (2003). I used a little barley flour for an earthy flavor and great texture.
- 2-1/2 cups AP flour - optional, substitute 5 tablespoons barley flour for an equal amount of AP flour
- 1 teaspoon sugar
- 1 teaspoon sea salt
- 1 teaspoon rapid rise yeast
- 1-3/4 tablespoons olive oil
- 7 oz. room temperature water
- TOPPINGS
- A variety of olives - sliced
- Artichoke hearts - grilled preferred (canned ok)
- Mozzarella - whole milk shredded
- Smoky balsamic sauce (see recipe, step #6)
- Using a stand mixer, add all dry ingredients to the mixing bowl, fit with a dough hook.rnTurn the mixer on to its lowest speed and slowly add the wet ingredients.
- Once all ingredients are incorporated, let rest 3 minutes. Then continue mixing on the lowest speed for 5 minutes - Stop at 2 1/2 minutes to gather dough into a ball, continue for another 2 1/2 minutes. Place the dough on a work surface and knead into a smooth and elastic ball - may need to lightly flour...but I have never needed to do that.
- Place dough into a lightly oiled bowl, cover and let rise 1 hour. Knead down until smooth.rnNOTE: at this point the dough can be refrigerated up to overnight; bring it back to room temp before you start to work with it.
- Divide dough into 6 equal pieces. Knead each round into a smooth ball and place them into a large Rubbermaid style container and cover.rnLet the dough balls sit at room temperature until doubled in size.
- WHEN READY TO GRILL - fire up the grill.rnWith a rolling pin, flatten each dough ball on a work surface, may need to lightly flour, I have never needed to.rnStack the rounds, placing each on top of each other between parchment paper.rnGrill each round over direct heat on both sides until bubbly; stack them.rnDress with toppings and place back on the grill over indirect heat to melt and crisp.
- SMOKY BALSAMIC SAUCErnIn a sauce pan, melt 1 tablespoon butter, then add & combine 1/4 cup brown sugar, 3 tablespoons balsamic vinegar, 3 tablespoons unsulphured molasses, 1-1/2 teaspoons liquid smoke, 1/8 teaspoon sea salt, and optional Tabasco sauce; heat ingredients until they start to bubble, add a can of tomato sauce, stir and simmer for an hour.
pie, flour, sugar, salt, rapid rise yeast, olive oil, water, toppings, olives, hearts u, mozzarella u whole milk, balsamic sauce
Taken from food52.com/recipes/12377-grilled-olive-pizza (may not work)