Pizza Grilled
- 3 1/2 cups Unbleached white flour
- 1 1/4 cups warm water
- 1/2 cup black olives, pitted
- 3/8 cup extra-virgin olive oil
- 2 tbsp. capers, drained
- 2 1/2 tsp. active dry yeast
- 1 1/2 tsp. coarse salt
- 1 tsp. sugar
- 6 oz. fresh mozzarella cheese, thinly sliced
- 1 bunch arugula
- 3 cloves garlic, finely chopped
- 2 red tomatoes, cut into 1/4-inch-thick slices
- 1 lg. onion, sliced
Directions:
In a small bowl, combine and stir together the sugar, water, and yeast.
The mixture should begin to appear foamy after 5 to 10 minutes.
In a food processor fitted with a plastic dough or metal blade, place the flour and salt and pulse to mix.
Add the yeast-water mixture and 2 tablespoons of olive oil and run the machine in short bursts to obtain a smooth, soft dough.
At this point, your dough should be moist but not sticky.
If dough has become sticky, slowly add small amounts of flour, running the processor between additions, until the dough becomes proper texture.
Turn the dough out onto a work surface and knead it by hand for a few minutes.
Lightly coat a large bowl with the remaining olive oil.
Place the dough in the bowl, turning it to coat with olive oil.
Cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in bulk, about 1 to 1 1/2 hours.
Punch down the dough and let rise until doubled in bulk again, about 1 hour.
This second rising is not absolutely imperative, but your crust will be lighter if you have time to do it.
Meanwhile, prepare the topping: rinse the arugula and pat dry with paper towels.
Heat 2 tablespoons of olive oil in a nonstick frying pan over medium heat.
Fry the garlic until golden brown, 2 minutes.
Transfer the garlic with a mesh skimmer to paper towels to drain.
Put the sliced onion in the pan.
Cook over medium heat until caramelized to a dark golden brown, 6 to 10 minutes, adding salt and pepper to taste.
Once the onion begins to darken, you may want to turn down the heat .
Remove onion and transfer to a platter.
Heating the pan over high heat, add the remaining 1 tablespoon of olive oil.
Blot the tomato slices dry on paper towels and season with salt and pepper to taste.
Quickly fry the tomato slices on both sides.
Add the garlic and tomatoes to the platter with the onion.
Set up the grill for three-zone direct grilling and preheat the hot zone to high.
When ready to cook, brush and oil the grill grate.
Put a generous amount of oil on the 2 rimmed baking sheets.
Place half the dough on one of the baking sheets and stretch it out to form a 9-by-13-inch rectangle that is 1/8 to 1/4 inch thick.
Repeat with the remaining dough and cover it with plastic wrap.
Starting from the far narrow side and using both hands, gently lift the first dough rectangle and drape it onto the grate over the hottest part of the fire.
Within a minute or so, the underside of the dough will crisp and darken and the top will puff slightly.
Slide the dough to a cooler part of the grill Using tongs and a spatula.
Cook until the bottom of the dough becomes firm and begins to brown, approximately 2 to 4 mins.
Brush the uncooked portion on top with oil.
Using tongs and a spatula, invert the crust over a hotter part of the fire.
Grill for about 1 minute, until side also begins to crisp and become darker.
Move the crust back to a cooler part of the grill and brush the top with oil.
Place half of the cheese slices on the pizza, followed by half the fried tomato slices, caramelized onion, cooked garlic, olives, and capers.
To melt the cheese, cover the grill.
Once the bottom of the crust is cooked, brown and firm (approx. 2-4 more minutes), place the pizza on a platter to serve.
Top with half the arugula and season with salt and pepper to taste.
Slice pizza and serve warm.
