Tuscan Grilled Pizza with Escarole

• 2 cloves garlic, minced
• 4 tablespoons extra-virgin olive oil, plus more for brushing
• 3/4 cup shredded mozzarella cheese
• 3/4 cup shredded Italian fontina cheese
• 1/4 cup pine nuts
• Leaves from 1 head escarole, cut into 1-inch-wide strips
• 2 teaspoons balsamic vinegar
• Pinch of red pepper flakes
• Salt and freshly ground black pepper
• Joanne Weirs Pizza Dough (recipe follows)
• 1/2 cup pitted nicoise olives, coarsely chopped
• 2 teaspoons active dry yeast
• 3/4 cup plus 2 tablespoons warm water (105 to 115F)
• 2 cups unbleached bread flour
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt
• (makes enough dough for two 10- to 11-inch pizzas)

1. Prepare a hot fire (475 to 500F) in a wood-fired grill.
2. Combine the garlic and 2 tablespoons of the olive oil in a small bowl and let stand for 30 minutes.
3. Combine the mozzarella and fontina in a bowl.
4. Heat a large skillet on the grill, add the pine nuts, and toast, stirring occasionally, until golden, 1 to 2 minutes.
5. Remove from the pan and set aside.
6. Heat the remaining 2 tablespoons olive oil in the same pan over medium heat.
7. Add the escarole and cook, stirring occasionally until it wilts, 1 to 2 minutes.
8. Add the vinegar and red pepper flakes.
9. Season to taste with salt and pepper.
10. Set aside
11. Divide the dough into 2 round pieces and form each into a ball.
12. Do not work the dough too much.
13. Roll one ball into a 10- to 11-inch round.
14. Transfer to a lightly oiled baking sheet and brush the top of the dough with olive oil.
15. Repeat with the second ball of dough.
16. Take the dough and all of the toppings to the grill.
17. Place one pizza round, oiled side down, on the grill.
18. Cover the grill and cook for 5 minutes.
19. Turn the pizza over and brush the marked side to within 1/2 inch of the edge with the garlic-infused oil.
20. Move the pizza off direct heat.
21. Sprinkle half of the combined cheeses on top of the oil.
22. Top with half of the escarole, pine nuts, and olives, spreading evenly.
23. Close the lid and bake until golden and crisp, about 7 minutes.
24. Repeat with the remaining ingredients to make a second pizza.
25. In a bowl, combine the yeast, 1/4 cup of the warm water, and 1/4 cup of the flour in a small bowl.
26. Let stand for 30 minutes.
27. Add the remaining 1 3/4 cups flour, 1/2 cup plus 2 tablespoons warm water, the olive oil, and salt.
28. Mix the dough thoroughly.
29. Turn out onto a floured board and knead until smooth, elastic and a bit tacky to the touch, 7 to 8 minutes.
30. Place in an oiled bowl and turn to cover with oil.
31. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.
32. Or, let the dough rise in the refrigerator overnight.
33. The next day, bring the dough to room temperature.

garlic, extravirgin olive oil, mozzarella cheese, shredded italian fontina cheese, pine nuts, head, balsamic vinegar, red pepper, salt, joanne weirs pizza dough, nicoise olives, active dry yeast, water, flour, extravirgin olive oil, salt

Taken from www.epicurious.com/recipes/food/views/tuscan-grilled-pizza-with-escarole-391727 (may not work)