Wednesday, July 18, 2012


Rhambo Combo

The only thing better than 2 Chicago Democrats.  My favorite combination - steamed mussels (see 7/17 blog) and grilled pizza (below).

2-1/2 cups bread flour
2 tsp. yeast
1 tsp. salt
1 cup very warm water
3 Tbsp. olive oil, divided
1 Tbsp. honey
8 oz. shredded Italian cheese blend
1 can (14 oz.) diced tomatoes, drained
2 cloves garlic
1/4 tsp. freshly ground black pepper
6 basil leaves, coarsely chopped

Combine flour, yeast and salt in the bowl of a food processor; pulse to combine.  Mix water, 1 Tbsp. olive oil and honey.  Add to flour mixture and process 1 to 1-1/2 min. (dough will form a ball).  Remove dough from processor, knead one or two times on counter and place in greased bowl covered with a towel.  Let stand 1 hour or until doubled.  Meanwhile, heat gas grill on high.

Roll or stretch dough to a 14" circle.  Place on pizza peel and brush top of crust with 1 Tbsp. olive oil.  Flip onto grill, oil side down.  Close cover and cook 1 minute.  Using pizza peel, flip pizza and cook 1 minute on other side.  Remove crust from grill to wire rack.  Reduce heat to low and turn off burners on one side of grill.

Brush crust with remaining oil.  Top with 3/4 of the cheese.  Combine tomatoes and garlic and dollop over cheese.  Sprinkle with pepper.  Use pizza peel to place pizza on the side of the grill that is turned off.  Close cover and cook 5 to 8 minutes or until crust is golden brown and cheese is melted.  Sprinkle with basil and serve.

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