Grilled Pizza

Grilled Pizza IMAGE Author: Canadian Living Credits: Grilled Pizza IMAGE

Quick-rising (instant) yeast will have the dough ready in an hour, but you can also make it ahead by letting it rise in the refrigerator for up to 24 hours or until doubled in bulk. You can substitute 250 g fresh mozzarella for the bocconcini: Just  drain it, tear it into chunks and pat it dry with a paper towel before adding it to the pizza. To turn the dough easily on the grill, gently grasp the sides with two sets of tongs.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: September 2012

Ingredients

  • 1/2 cup bottled strained tomatoes (passata)
  • 1 clove garlic grated or pressed
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 eggplant cut crosswise in 1/4-inch (5 mm) thick slices
  • 1 cup cherry tomato halved
  • 1 tub (200 g) bocconcini cheese (about 8 pieces), drained and cut in 1/4-inch (5 mm) thick slices
  • 12 fresh basil leaves
Pizza Dough:
  • 3 cups all-purpose flour (approx)
  • 2 teaspoons quick-rising instant dry yeast
  • 1 teaspoon salt
  • 1 1/4 cup hot water (120°F/50°C)
  • 1 tablespoon extra-virgin olive oil

Method

Pizza Dough: In bowl, combine 2-3/4 cups of the flour, yeast and salt. With wooden spoon, gradually stir in water and oil, using hands if necessary, until ragged dough forms.

Turn out onto lightly floured surface; knead for about 8 minutes or until smooth and elastic, adding remaining flour, 1 tbsp at a time, if necessary.

Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.

Meanwhile, combine strained tomatoes, garlic, oregano and pinch each of the salt and pepper; set aside.

In large bowl, combine 2 tbsp of the oil, vinegar and remaining salt and pepper. Add eggplant and toss to coat. Reserving any vinegar mixture, place eggplant on greased grill over medium heat; close lid and grill, turning and brushing occasionally with vinegar mixture, until browned and tender, about 8 minutes.

On lightly floured surface, stretch dough to about 16- x 12-inch (40 x 30 cm) rectangle, using rolling pin if necessary. Brush with remaining oil. PLACE, oiled side down, on grill; cook, uncovered, until bubbles form on top and bottom is grill marked, 3 to 6 minutes.

With tongs, TURN; close lid and grill just until no longer doughy underneath, about 1 minute. Transfer to baking sheet. Reduce heat to medium-low.

Spread strained tomato mixture over grill-marked side of crust. TOP with eggplant, cherry tomatoes and bocconcini cheese. Transfer to grill; grill, covered, until cheese is melted and bubbly and underside is browned, 5 to 8 minutes. Carefully transfer to large cutting board or inverted baking sheet. Top with basil.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 392 mg
  • Sugars 3 g
  • Protein 11 g
  • Calories 346.0
  • Total fat 15 g
  • Potassium 190 mg
  • Cholesterol 20 mg
  • Saturated fat 5 g
  • Total carbohydrate 42 g

%RDI

  • Iron 20.0
  • Fibre 0.0
  • Folate 50.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Pizza

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