Al Forno's Grilled Pizza Margherita Recipe
Servings: 8
Ingredients
- 1 pkt active dry yeast - (1/4 ounce)
- 1 tsp sugar
- 1 c. hot water (105 to 115 degrees)
- 3 c. flour
- 1 tsp salt
- 3 Tbsp. extra virgin olive oil
- 4 x Basic Pizza Dough rounds (see above)
- 1/2 c. extra-virgin extra virgin olive oil divided
- 2 tsp chopped garlic divided
- 2 c. shredded Fontina cheese divided
- 2/3 c. grated pecorino Romano cheese divided
- 1 1/3 c. canned tomatoes in heavy puree minced Salt to taste Freshly-grnd black pepper to taste Crushed red pepper flakes to taste
- 1/2 c. thinly-sliced basil leaves divided
- 2 tsp fresh thyme leaves divided
Directions
- To make the Basic Pizza Dough: Stir the yeast and sugar into the water and let the mix stand till foamy, about 5 min. Place the flour and salt in the work bowl of a food processor. Turn on the processor; slowly pour the yeast mix through the feed tube and let the dough mass together.
- Next, add in the oil through the feed tube and process the dough till it cleans the sides of the bowl but is still moist. If the dough is too sticky, add in more flour; if too dry, add in more water. When the dough is the right consistency - moist but not so wet which it sticks to your fingers or possibly the sides of the bowl - process till kneaded, about 40 seconds. The dough should be supple and elastic when you stretch it with your hands.
- Transfer the dough to a large plastic food bag, squeeze out the air and seal the top, leaving sufficient room inside for the dough to expand. Place the bag in a bowl and let it rise in a hot spot till doubled, about 1 hour. Punch the dough down. The dough can be used now or possibly refrigerated up to five days.
- Divide the dough into 4 equal portions (about 6 ounces each). Roll each piece on a floured board to make about an 8-inch circle. Stack the rounds between oiled sheets of wax paper. The dough can be rolled in advance and refrigerated several hrs or possibly frzn.
- For Assembly: Prepare a warm fire one side of the grill; the grill rack should be 3 to 4 inches above the heat. Set up the cold side of the rack with the pizza dough and toppings. Alternatively, set up a small table nearby for your cold side. Gently stretch 1 dough round into about a 9-inch circle; be careful not to stretch so which holes appear. If small holes appear, work around them and don't drizzle any oil or possibly filling into these holes. Place the dough on a large, oiled, inverted baking sheet. Gently stretch the dough more if needed (it's easier right on the sheet).
- When the grill is warm, use your fingertips to lift the dough by the two closest edges and carefully drape it onto the grill. Make sure the dough doesn't droop into the flame. The dough will puff slightly and grill marks will appear, about 1 to 2 min. Use tongs to flip the crust immediately over onto the cold part of the grill.
- Quickly brush the grilled surface with 1 1/2 Tbsp. of oil. Scatter 1/2 tsp. of garlic, 1/2 c. of Fontina and 3 Tbsp. of pecorino over the dough. Spoon dollops of tomato over the cheese; don't cover the surface, leave spots of cheese. Drizzle with 1/2 Tbsp. of oil; lightly sprinkle with salt, pepper and red pepper flakes.
- Slide the pizza back over the heat; use tongs to rotate it so the heat is even, cooking the pizza uniformly. Check the underside to be sure it's not burning. When the cheese is melted, about 4 min, remove the pizza from the grill.
- To serve, sprinkle it with basil and thyme. Cut into easy-to-handle finger food servings. Serve hot. Repeat with the remaining dough and toppings.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 8 servings | |
| Calories 452 | |
| Calories from Fat 243 | 54% |
| Total Fat 27.53g | 34% |
| Saturated Fat 7.84g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 567mg | 24% |
| Potassium 164mg | 5% |
| Total Carbs 38.88g | 10% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.03g | 1% |
| Protein 12.45g | 20% |
