Recipe status: nearly there to stable
Makes 8 small pizzas.
For the dough:
- 1 tbsp/envelope yeast
- 1 2/3 C warm water
- 1 tbsp honey or sugar
- 4-5 C flour
- 2 tbsp salt
- 2 tbsp thyme
- 1 tbsp pepper
- 5 tbsp olive oil
For the toppings: (but use your imagination)
- 1 1/2 C tomato sauce
- 1 can sliced mushrooms
- 1 onion, chopped into thin, 1-2 inch strips
- 1 green pepper, chopped into thin, 1-2 inch strips
- 1 red pepper, chopped into thin, 1-2 inch strips
- 2 cloves garlic, minced
- olive oil
- 1 lb shredded mozzarella
- Combine the yeast, water and honey in a large bowl. Whisk to combine and let stand for 10 minutes.
- Add 4 cups of the flour, the salt, pepper, thyme and olive oil. Stir together and knead for 10 minutes. Add more flour or water to get a smooth but slightly wet dough. Cover and let rise for about a 45 minutes.
- Meanwhile, heat the sauce and sauté the vegetables over high heat with a little olive oil. The vegetables should be mostly cooked and browned. Pre-heat the grill to a medium to medium-low heat.
- Divide the dough into 8 pieces. Stretch out each piece to about a 5-6 inch diameter.
- Brush one side of the dough with olive oil and place that side down on the grill.
- When the dough has browned slightly, brush the other side and flip. A large metal spatula works best.
- Spread the sauce, toppings and cheese on the pizza and let cook until the crust is browned and the cheese melted.
Giving the dough a quarter-turn after you've added the toppings gives a nicer texture on the bottom.
I find I can stretch and lay down about 4 of the doughs in time to get back to the first and flip and top it.
You may have to experiment with the heat of the grill to get the cheese melted, dough cooked and browned at about the same time. Don't be afraid of a little colour on the crust (or vegetables when you're sautéing them), but black isn't good either.