Grilled Summer Pizza

By Daphna Rabinovitch

124 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving, about:	-
cal	510510 cal
pro	27 g27g pro
total fat	22 g22g total fat
carb	53 g53g carb

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If you're short of time, buy precooked pizza rounds or frozen pizza dough. Serve with a Caesar salad.

Ingredients

2-1/2 cups all-purpose flour 2-1/2 2-1/2cups cupsall-purpose flour
1 1pkg pkg(or 1 tbsp/15 mL) quick-rise instant yeast
1 tsp salt 1 1tsp tspsalt
1/2 tsp granulated sugar 1/2 1/2tsp tspgranulated sugar
1 tbsp olive oil 1 1tbsp tbspolive oil
Cornmeal Cornmeal
Topping:
1 bunch broccoli 1 1bunch broccoli
2 cups shredded fontina cheese 2 2cups cupsshredded fontina cheese
2 cups shredded mozzarella cheese 2 2cups cupsshredded mozzarella cheese
2 cloves garlic , minced2 2cloves garlic, minced
1 small red onion , sliced1 1small red onionred onions, sliced
3 3cups cupssliced mushroommushrooms, (about 1/2 lb/250 g)
8 cherry tomatoes , cut_in thirds8 8cherry tomatocherry tomatoes, cut_in thirds
2 oz prosciutto , cut_in strips2 2oz ozprosciutto or ham, cut_in strips
1/4 cup grated Parmesan cheese 1/4 1/4cup cupgrated Parmesan cheese
1/4 cup shredded fresh basil 1/4 1/4cup cupshredded fresh basil

Preparation

In large bowl, combine 1-3/4 cup (425 mL) of flour, yeast, salt and sugar. With wooden spoon, stir in 1 cup (250 mL) very hot water (between 120°F and 130°F/50°C and 55°C) and oil. Beat in enough of the remaining flour to make firm but soft dough. On lightly floured surface, knead dough for 10 minutes or until smooth and elastic; cover and let stand for 10 minutes.

Dust two 12-inch (30 cm) round pizza pans with cornmeal. Divide dough in half. On lightly floured surface, roll out each half into 13-inch (33 cm) circle. Place on pizza pans, folding excess dough underneath.

Topping: Cut broccoli into bite-size pieces. In pot of boiling water, cook for three minutes. Drain and refresh under cold water; drain again. Combine Fontina and mozzarella cheeses. Sprinkle each pizza with 1/2 cup (125 mL) of the cheese mixture, half of the broccoli, garlic, onion, mushrooms, tomatoes and prosciutto. Sprinkle 1 cup (250 mL) of the cheese mixture and half of the Parmesan over top of each pizza.

Grill, in covered barbecue, over medium-high heat for about 12 minutes or until crust is crisp and cheese is melted, rotating pizza pan once. (Or, bake on lowest rack in 500°F/260°C oven for about 12 minutes.) Sprinkle with basil.