Grilled Pizza with Tomatoes, Corn and Cheese

• 1/4 cup warm water (105F. to 115F.)
• 1 1/2 teaspoons dry yeast
• 1 1/2 cups water, room temperature
• 2 1/2 teaspoons coarse salt
• 3 3/4 cups (about) unbleached all purpose flour
• Extra-virgin olive oil
• 1 1/2 cups grated Parmesan cheese (about 3 1/2 ounces)
• 1 1/2 cups grated Fontina cheese (about 6 ounces)
• 4 medium tomatoes, thinly sliced
• 1 cup fresh corn kernels or frozen, thawed
• 1/4 cup chopped fresh cilantro or Italian parsley
• 4 teaspoons minced seeded jalapenos

1. Pour 1/4 cup warm water into large bowl.
2. Sprinkle yeast over; stir to blend.
3. Let stand until yeast dissolves and mixture is slightly foamy, about 10 minutes.
4. Stir 1 1/2 cups room-temperature water and salt into yeast mixture.
5. Add 3 1/2 cups flour, 1/2 cup at a time, stirring until slightly sticky dough forms.
6. Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if sticky, about 10 minutes.
7. Oil large bowl.
8. Add dough; turn to coat.
9. Cover bowl with plastic wrap.
10. Let rise in warm area until doubled in volume, about 50 minutes.
11. Punch dough down; turn out onto floured surface.
12. Divide dough into 4 equal pieces; knead each briefly until smooth.
13. Cover with towel; let rise until almost doubled, about 30 minutes.
14. Prepare barbecue (medium-high heat).
15. Roll out 1 dough piece on lightly floured surface to 11 x 8-inch rectangle.
16. Transfer to floured baking sheet.
17. Brush top with oil.
18. Place oiled side down on barbecue.
19. Grill until bottom is golden, about 2 1/2 minutes.
20. Brush top with oil.
21. Using tongs, turn bread over; grill until second side is golden, about 2 minutes.
22. Transfer to baking sheet.
23. Brush bread with oil.
24. Repeat with remaining dough pieces.
25. (Can be made 4 hours ahead.
26. Cover with foil; let stand at room temperature.
27. Before continuing, prepare barbecue; use medium-high heat.)
28. Sprinkle Parmesan and Fontina over breads.
29. Top each with tomato slices, corn kernels, parsley and jalapeno.
30. Drizzle with oil.
31. Place breads on barbecue; cover loosely with foil.
32. Grill until cheese melts, watching closely, about 2 minutes.
33. Cut each bread into pieces; serve warm.

warm water, yeast, water, coarse salt, flour, extravirgin olive oil, parmesan cheese, cheese, tomatoes, fresh corn kernels, fresh cilantro, seeded jalapenos

Taken from www.epicurious.com/recipes/food/views/grilled-pizza-with-tomatoes-corn-and-cheese-5708 (may not work)