Grilled Pizza with Tomatoes, Corn and Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Al Forno restaurant put Providence on the culinary map, and grilled pizza-invented there by chef George Germon had a lot to do with it. Here's one to make at home. Ingredients:
1/4 cup warm water (105°f. to 115°f.) |
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 jalapeños |
Directions:
1. Pour 1/4 cup warm water into large bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 10 minutes.
2. Stir 1 1/2 cups room-temperature water and salt into yeast mixture. Add 3 1/2 cups flour, 1/2 cup at a time, stirring until slightly sticky dough forms. Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if sticky, about 10 minutes. Oil large bowl. Add dough; turn to coat. Cover bowl with plastic wrap. Let rise in warm area until doubled in volume, about 50 minutes.
3. Punch dough down; turn out onto floured surface. Divide dough into 4 equal pieces; knead each briefly until smooth. Cover with towel; let rise until almost doubled, about 30 minutes.
4. Prepare barbecue (medium-high heat). Roll out 1 dough piece on lightly floured surface to 11 x 8-inch rectangle. Transfer to floured baking sheet. Brush top with oil. Place oiled side down on barbecue. Grill until bottom is golden, about 2 1/2 minutes. Brush top with oil. Using tongs, turn bread over; grill until second side is golden, about 2 minutes. Transfer to baking sheet. Brush bread with oil. Repeat with remaining dough pieces. (Can be made 4 hours ahead. Cover with foil; let stand at room temperature. Before continuing, prepare barbecue; use medium-high heat.)
5. Sprinkle Parmesan and Fontina over breads. Top each with tomato slices, corn kernels, parsley and jalapeño. Drizzle with oil. Place breads on barbecue; cover loosely with foil. Grill until cheese melts, watching closely, about 2 minutes. Cut each bread into pieces; serve warm.
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