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Grilled Pizza With Two Toppings

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GRILLED PIZZA WITH TWO TOPPINGS
 Categories: Pizza, Barbecue
      Yield: 4 12" pizzas
 
MMMMM---------------------------DOUGH--------------------------------
      1 c  Warm water (105-115 degrees)
      1 pk Active dry yeast
      1 pn Granulated sugar
    1/4 c  Fine-ground white cornmeal
      3 tb Whole wheat flour
  2 1/4 ts Kosher salt
  2 1/2 c  Unbleached flour (to 3 1/2c)
      1 tb Extra-virgin olive oil

MMMMM-------------------------TOPPING #1------------------------------
      3 tb Grated Parmesan cheese
      2 tb Grated Bel Paese cheese
      3 tb Tomato sauce (to 4 tb)
      1    Red pepper, seeded/julienned
      5    Thin slices prosciutto

MMMMM-------------------------TOPPING #2------------------------------
      1    Clove garlic, minced
      2 tb Grated Bel Paese cheese
      4 tb Tomato sauce
      2 oz Fresh mozzarella *
      1    Fresh jalapeno pepper **
      2 tb Calmata olives pitted/sliced
 
  * sliced 1/8-inch thick
  
  ** seeded and chopped
  
  PREPARE THE DOUGH: Place warm water in a small bowl, add yeast and
  sugar, stir until dissolved; set aside for 5 minutes. Add cornmeal,
  whole wheat flour and salt, beat to combine. Gradually add white
  flour, stirring with a wooden spoon until dough is stiff. Transfer
  dough to a lightly floured surface and knead until smooth and elastic.
  
  Brush dough on all sides with olive oil and place in an oiled bowl.
  Cover with plastic wrap and allow to rise until double in bulk, about
  1 hour. Punch dough down; if dough is sticky, knead in a small amount
  of flour. Makes enough dough for four 12-inch pizzas.
  
  BASIC GRILLING INSTRUCTIONS: Prepare a charcoal fire. When coals are
  medium-hot, flatten pizza dough on an oiled surface to form a 10-12
  inch round that is about 1/8-inch thick. Gently lift dough and drape
  over grill surface just above the coals. Within a minute the dough
  will cook and brown. As soon as the underside is crisp and grill
  marks appear, pull the dough off the grill with tongs and flip over
  to the edge of the grill, away from direct heat. Quickly brush cooked
  surface with olive oil, add toppings...
  
  TOPPING #1: PARMESAN, PEPPER, AND PROSCIUTTO Evenly distribute
  Parmesan and Bel Paese cheeses over surface of grilled and oiled
  pizza dough. Spoon tomato sauce over cheese. Scatter red pepper and
  prosciutto over sauce. Continue with final grilling instructions...
  
  TOPPING #2: TOMATO, OLIVE, JALAPENO AND MOZZARELLA TOPPING Evenly
  distribute garlic on grilled and oiled pizza dough. Sprinkle with
  cheese and spoon tomato sauce evenly over surface. Cover surface with
  mozzarella slices and scatter jalapeno peppers over surface. Continue
  with final grilling instructions...
  
  FINAL GRILLING INSTRUCTIONS Drizzle surface of pizza with 1-2
  tablespoons olive oil. Slide pizza back toward source of heat. Rotate
  frequently with tongs until underside is brown and topping is bubbly
  hot. Serve at once.
  
  from Johanne Killeen and George Germon of Al Forno and Lucky's
  restaurants, Providence, Rhode Island
  
  Source: Pizza Today January 1993
 
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