Grilled Tomato, Prosciutto and Cheese Pizza (Using Fresh Dough)

Submitted by Abby Girl

"What a super easy recipe for a hot summer day! Fresh pizza dough is made in a snap with the food processor and everything can be made in advance for that last minute cooking. I used to be intimidated trying to grill pizza, but using parchment paper makes this so easy to transfer to a pizza wheel. I don't have a table near my BBQ but did convert a large storage bin as a counter. I placed everything needed to make the pizzas on the bin and placed it beside the BBQ for easy last minute cooking. (so much easier than having to run back and forth to the kitchen!)"

 

• Ready In: 55mins
• Ingredients: 17
• Serves: 4

ingredients

• Dough

• 2 cups bread flour (extra flour if needed)
• 1 tablespoon whole wheat flour
• 2 tablespoons sugar
• 1 1⁄4 teaspoons salt
• 1 teaspoon yeast
• 1 cup water
• 2 tablespoons olive oil

• Tomatoes

• 1 1⁄2 lbs roma tomatoes, seeded and chopped
• 3⁄4 teaspoon salt

• Garlic Oil

• 1⁄3 cup olive oil
• 4 garlic, minced
• 1⁄4 - 3⁄4 teaspoon chili flakes (optional)

• Rest of Ingredients

• 8 -10 slices prosciutto, shredded into smaller pieces
• 2 cups Fontina cheese, grated
• 1 cup parmesan cheese, grated

• Garnish

• 8 tablespoons basil, chopped
• olive oil, to drizzle

directions

1. Dough: In a food processor, add the flours, sugar, salt and yeast. Blend until mixed. Combine the water and the olive oil and pour the water into the food processor. Blend for 1-1/2 minutes or until the dough comes away from the bowl. If the dough has not come together, add 1 T at a time until it does come away from the bowl.
2. Remove the dough to a oiled bowl and cover the dough with the oil and let rest covered for 1 - 1-1/2 hours. The dough is meant to be very sticky. Remove the dough from the bowl and gently press out some of the air bubbles. Shape into a circle, then cut the dough into 4 equal pieces. Reshape into smooth circles then place on a cookie sheet and cover again for 1/2 hour.
3. Cut 4 pieces of parchment paper the size of the pizza. Sprinkle the paper with flour. Using a rolling pin, roll one disk out onto the parchment paper, using a little bit of flour. Sprinkle the top of the dough with a little bit of flour, so that when stacked, the dough does not stick together. Cover with some plastic wrap and chill until ready to use.
4. Garlic Oil: In a cold pot, add the olive oil, minced garlic and chili peppers. Bring the heat up to simmer and remove when you hear the garlic starting to sizzle. Remove from heat and let the olive oil infuse with the garlic and chili peppers.
5. Tomatoes: Cut the tomatoes in half and seed the tomatoes. Cut into bite size pieces and place in a colander. Sprinkle 3/4 tsp of salt on the tomatoes and let drain for 1/2 hour. Shake the colindar to release any excess juices.
6. Cheese: Grate the 2 cheese and combine well.
7. To cook: Preheat the grill to medium high. Have all the other ingredients out near the BBQ, ready to cook. Sprinkle a pizza wheel with some flour and transfer one of the pizza to the wheel. Slide the pizza onto the BBQ and return quickly to get another pizza. Large bubbles will appear on the crust, so just poke them down. Watch carefully that the bottoms don't burn, so turn the pizzas around a bit. When ready, they should just have nice grill marks on the bottom. Remove the pizzas to a large cutting board and continue with the other 2 pizzas. When all four are done, brush the un-cooked side of the pizzas with the garlic oil, adding the prosciutto, chopped tomatoes, and cheese. Do not over load the pizzas or they will be soggy and not cook properly. Return to the BBQ and cook for 3 - 4 minutes with the lid down until the cheese is melted. Repeat with the last 2 pizzas.
8. Garnish with fresh basil and a drizzle of olive oil.