Pizza with Roasted Peppers and Manchego Cheese
- 1 package active dry yeast
- 1 cup warm water
- 1 teaspoon sugar
- 3 cups all-purpose flour
- 1/3 cup whole wheat flour
- 2 teaspoons kosher salt
- 1 tablespoon extra-virgin olive oil
- 2 red bell peppers
- About 1/2 cup olive oil
- 4 ounces Manchego cheese, shredded (1 1/2 cups)
- 2 large tomatoes, coarsely chopped
- 2 garlic cloves, minced
- 2 tablespoons drained capers
- Salt and freshly ground pepper
- In a small bowl, combine the yeast with the warm water and sugar.
- Let stand until foamy, about 5 minutes.
- In the bowl of a food processor, combine the all-purpose and whole wheat flours with the salt and process to blend.
- Add the olive oil and the yeast mixture and process until the dough comes together.
- On a lightly floured work surface, knead the dough until smooth and elastic.
- Put the dough in a large oiled bowl and turn to coat.
- Cover and let rise until doubled in bulk, about 1 hour.
- Punch down the dough and cut it into quarters.
- Shape each piece of dough into a 6-inch disk.
- Generously oil 2 large rimmed baking sheets and transfer 2 of the disks to each sheet; lightly brush the dough with olive oil.
- Let rest for 30 minutes.
- Light a charcoal grill.
- Roast the bell peppers over a hot fire until charred all over.
- Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes.
- Peel the peppers; discard the stems, seeds and cores.
- Cut the peppers into thin strips.
- Rake three-fourths of the coals to one side of the grill, leaving a thin layer of coals on the other side.
- Working on the baking sheet, pat and stretch 1 dough disk to form a 9-inch round.
- Lift the dough up by the edge and drape it onto the grate over the hot part of the grill.
- Grill the dough until it is nicely toasted on the bottom, about 1 minute.
- Then rotate and cook for an additional minute.
- Flip the crust over onto the cooler part of the grill and brush with olive oil.
- Sprinkle one-quarter of the cheese over the crust and top with one-quarter of the peppers, tomatoes, garlic and capers.
- Move the pizza back to the hot area of the grill to melt the cheese.
- Cook until the bottom of the crust is lightly charred, about 2 minutes; if it starts to burn, move it to the cooler side.
- Sprinkle with salt and pepper and serve immediately.
- Repeat with the remaining dough and toppings to make 3 more pizzas.
active dry yeast, water, sugar, allpurpose, whole wheat flour, kosher salt, extravirgin olive oil, red bell peppers, olive oil, manchego cheese, tomatoes, garlic, capers, salt
Taken from www.foodandwine.com/recipes/pizza-with-roasted-peppers-and-manchego-cheese (may not work)