Ingredients

• 11 oz bread flour
• 1 Tbsp whole wheat flour
• 2 Tbsp Sugar
• 11/4 tsp table salt
• 1 tsp rapid rise yeast
• 1 cup water
• 2 Tbsp EVOO
• 11/2 # roma tomatoes
• 3/4 tsp salt
• 1/4 cup EVOO
• 4 cloves garlic
• 1/2 tsp dry chili flakes
• 3/4 cups grated parmesan regiano
• 2 cups grated fontina, telegio or smoked mozzarella cheese
• chopped fresh basil

Directions

1. Mix first five ingredients for 5 seconds in food processor using dough blade. Mix water and 2 Tbsp EVOO and add to processor while running about 11/2 minutes until bowl clears. Add 1 Tbsp flour if not clearing. Dough is very soft. Flour hands and form dough into ball and place in oiled bowl to raise 11/2-2 hrs. Pat down gently to clear air bubbles. Place on floured board and cut into quarters. Make each 1/4 into round ball and place on floured parchement paper and cover with plastic wrap. Rest 15 minutes.

2. Core ,stem and seed roma tomatoes and chop and add 3/4 tsp salt. Place in colander to drain gor 30 minutes.

3. Mince galic. Warm 1/4 cup EVOO and add garlic and pepper flakes. Cook 2-3 minutes until garlic sizzles and then remove form heat and let steep.

4. Make each round of dough into 5 inch flat round and roll on floured parchment until 9-10 inch round. Lightly flour top of round. Do all 4 and separate with floured parchement. Cover top of stack with plastic wrap.

5. Heat one side of grill med high and place round on this side(may need to restretch dough) and cook 1-2 minutes until you see bubbles. Remove from grill and brush grilled side with steeped oil and garlic. Layer cheeses, tomatoes and chopped fresh basil. Place on cooler side of grill and cover grill with lid and cook 3-4 minutes until cheese has melted.

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