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Mesquite-Grilled Pizza




Source of Recipe


Heidi


List of Ingredients




Mesquite-Grilled Pizza

Yields: one 14-inch pizza

Ingredients:

1 envelope dry yeast
3/4 cup plus 2 tablespoons warm water (105 deg. F. to 115 deg. F.)
2 tablespoons olive oil
2 1/2 cups (or more) bread flour
1 teaspoon salt
Olive oil
1 cup prepared pizza sauce
3/4 cup pitted black olives, halved
1/4 cup pitted green olives, halved
12 ounces mozzarella cheese, shredded (about 3 1/2 cups)
1/2 cup grated Parmesan cheese
1/3 pound mushrooms, sliced
1/2 green bell pepper, cut julienne
1/2 red bell pepper, cut julienne
1 tablespoon olive oil
Minced fresh herbs such as oregano, basil and rosemary (optional)
1/2 cup mesquite chips soaked in water 30 minutes and drained


Recipe



Sprinkle yeast over warm water in small bowl; stir to dissolve. Let
stand 5 minutes. Stir in 2 tablespoons oil. Mix 2 1/2 cups flour and
salt in processor using on/off turns. With machine running, pour
yeast mixture through feed tube and process until combined, about 10
seconds. Knead dough on lightly floured surface until smooth and
elastic, adding more flour to dough if sticky, about 5 minutes.

Brush large bowl with olive oil. Add dough, turning to coat entire
surface. Cover and let rise in warm draft-free area until doubled in
volume, about 1 1/2 hours. (Can be prepared 1 day ahead. Punch dough
down; cover and refrigerate. Bring to room temperature before
continuing with recipe.)

Prepare covered barbecue grill (medium-high heat). Brush 14-inch
pizza pan with 1-inch-high sides with olive oil. Punch dough down
and knead 2 minutes. Roll dough out on lightly floured surface to 16-
inch round. Transfer to prepared pan. Spread sauce over dough;
sprinkle with black and green olives. Top with both cheeses, then
mushrooms and bell peppers. Drizzle with 1 tablespoon oil. Sprinkle
with minced herbs if desired.

Add mesquite chips to fire. Open bottom barbecue vent. Place pizza
on rack on lowest rung. Cover, leaving top vent half open. Bake
until crust is golden brown, checking occasionally, about 15
minutes. Serve immediately.