Grilled Mid-Summer Veggie Pizza with Whole Grain Crust

Easy Whole-Wheat Pizza Dough for the Grill
by Dorothy Rosemeier

Ingredients:
3/4 cup plus 2 Tb. lukewarm water (150-115 degrees F)

1 package active dry yeast (2 1/4 tsp.)

1 tsp. sugar

1/2 tsp. salt

1 cup whole-wheat flour

1 cup bread flour or all-purpose flour, plus additional for dusting

2 Tb. yellow cornmeal

Directions:

1) Stir water, yeast, sugar and salt in a large bowl; let stand until the yeast has dissolved, about 5 minutes.  Stir in whole-wheat flour, bread flour and cornmeal until the dough begins to come together.

2) Turn the dough out onto a lightly floured work surface.  Knead until smooth and elastic, about 10 minutes.

3) Place the dough in an oiled bowl and turn to coat.  Cover with a clean kitchen towel or plastic wrap and set aside in a warm, draft-free place until doubled in size, about 1 hour.

To roll out pizza dough:

When you’re ready to get your pizza on the grill, turn the dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thick, flattened circle–don’t worry if it’s not perfectly symmetrical.  Then use a rolling pin to roll into circle about 14 inches in diameter.

Summer Fruit and Veggie Grilled Pizza

3/4 cup shredded provolone cheese

1/4 cup crumbled blue cheese

1 prepared Whole-Wheat Pizza Dough

1/4 to 1/2 cup of prepared basil pesto (recipe on next page)

1/2 cup thin sliced ham or prosciutto

1/2 cup fresh veggies such as sliced zucchini, onions, or whatever in season

1 large ripe nectarine or peach or 2 fresh apricots, pitted and thinly sliced

1 Tb/ aged balsamic vinegar

1/4 tsp. freshly ground pepper

Directions:

1) Preheat grill to low.

2) Mix meat and blue cheese in a medium bowl; set aside.

3) Sprinkle cornmeal onto a pizza peel or baking sheet.  Roll out the dough and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.

4) Slide the crust onto the grill rack; close the lid.  Cook until lightly browned, 3-4 minutes.

5) Using a large spatula, flip the crust.  spread pesto on the crust, leaving a 1 inch border.  Quickly sprinkle three-fourths of the cheese mixture on top.  Top with meat, fruit, veggies and remaining cheese.

6) Close the lid again and grill until the cheese has melted and the bottom of the crust has browned, about 8 minutes.

7) Drizzle balsamic vinegar over the pizza and season with pepper just before slicing and serving.