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Don't heat your oven to 500°F (and your kitchen to 120°F!) when you've got a perfectly good pizza-baker right outside the back door -- your barbecue grill!
3/4 cup water
1 tablespoon olive oil
1 tablespoon Pizza Dough Flavor
2 tablespoons King Arthur Easy-Roll Dough Improver
2 cups King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons instant yeast
2 tablespoons garlic oil, for topping
1 red pepper, seeded, roasted, skinned and sliced
1 onion, sliced
2 large portabello mushrooms, thinly sliced
1 to 2 cloves garlic, minced
salt and pepper
1 cup shredded Asiago cheese
Combine all of the dough ingredients and mix and knead them together -- by hand, mixer or bread machine -- till you've made a soft, smooth dough. Allow the dough to rest, covered, for 30 minutes.
Place the dough on a lightly greased work surface, and knead it gently to expel some of the gas. Roll the dough into a 12-inch circle, and brush it with 2 tablespoons of garlic oil, or spray it with garlic oil spray. Let it rise while you prepare the toppings.
Sauté the vegetables until the onions are translucent and the mushrooms have given up some of their liquid. Cool slightly, then spread the vegetables atop the dough. Sprinkle with salt and pepper to taste, then top with the cheese. Bake the pizza in your covered grill, set on medium heat, for 15 to 20 minutes, or until the crust is crisp and golden. Garnish it with fresh basil leaves, if desired. Yield: about 8 servings.
This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 7, July 1991 issue.