Wrede's Grilled Pizza with Grapes and Soppressata

• 2/3 cup lukewarm water
• 2 teaspoons active dry yeast
• 1 1/3 cups flour, plus more for dusting
• 1 tablespoon sugar
• Salt
• Extra-virgin olive oil
• 4 ounces Gorgonzola dolce, diced
• 4 ounces soppressata, cut into 1/4-inch dice (1 cup)
• 3/4 cup green grapes, halved
• 2 tablespoons snipped chives

1. In a medium bowl, combine the water with the yeast and 1 teaspoon of the flour and let stand until dissolved.
2. Add the sugar and a pinch of salt and stir in enough of the flour to form a stiff dough.
3. Scrape the dough onto a lightly floured work surface and knead until smooth.
4. Put the dough in a lightly oiled bowl, cover and let rise in a warm, draft-free place until doubled in bulk, 1 to 1 1/2 hours.
5. Light a grill; lightly brush the grate with oil.
6. Deflate the dough and form it into 4 balls.
7. On a floured surface, roll each ball out to a 7-inch round.
8. Brush lightly with olive oil.
9. Transfer the rounds to the grill and cook over a moderate fire for 2 minutes, or until the bottoms are browned and crisp.
10. Flip the rounds and sprinkle the Gorgonzola and soppressata on top.
11. Grill just until the cheese is melted and the bottoms are golden; move the pizzas as necessary to avoid burning.
12. Transfer the pizzas to plates and top with the grapes and chives.
13. Serve immediately.

water, active dry yeast, flour, sugar, salt, extravirgin olive oil, gorgonzola dolce, soppressata, green grapes, chives

Taken from www.foodandwine.com/recipes/wredes-grilled-pizza-with-grapes-and-soppressata (may not work)