Categories: Pizza/flatbread
Ingredients
- Sun-Dried Margherita:
- 1 cup fresh mozzarella pearls
- 1/4 cup sun-dried tomato pesto
- 1 tsp. chopped fresh garlic
- Sliced fresh basil
- Sausage and Pineapple:
- 1/2 cup marinara sauce
- 3/4 cup shredded Provolone
- 1/3 cup cooked bulk Italian sausage
- 1/4 cup diced fresh pineapple
- 2 tbsp. very thinly sliced red onion
- Chopped fresh cilantro
- The Pickled Italian:
- 3/4 cup shredded provolone
- 1/4 cup minced giardiniera
- 1/4 cup chopped pimiento-stuffed green olives
- 1/4 cup matchstick-cut capicola or salami
- 1/4 cup seeded and diced tomatoes
- Chopped fresh parsley
- Pizza Dough:
- 3 cups all-purpose flour
- 2 1/4 tsp. instant yeast
- 4 tsp. kosher salt
- 1 tbsp. sugar
- 1 cup warm water
- 2 tbsp. olive oil + more for brushing
Directions
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Pulse flour, yeast, salt, and sugar in a food processor to combine.
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Add water and oil to flour mixture and process just until dough starts to form a ball, 30 seconds. Shape dough into a ball and place in a lightly oiled bowl, tossing to coat. Cover bowl with plastic wrap and let dough rise in a warm place until double in size, about 2 hours.
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Divide dough into four portions, shape each into a ball and place on a baking sheet coated with nonstick spray. Spray tops of dough balls with nonstick spray and cover with plastic wrap; let rise until doubled in size, about 1 hour.
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Roll doughs out on a lightly floured surface to 10-12 inches in diameter, placing each on a sheet of parchment paper in the freezer while rolling remaining dough balls.
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Prepare grill for indirect grilling, heating one side to medium-high and keeping the other side unlit.
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Grill one side of each pizza dough, one at a time, covered, over direct heat, until grill marks appear, 2-3 minutes, rotating for even browning. Transfer crusts to a baking sheet.
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Brush grilled sides of crusts with oil, then arrange topping in order listed above. Return pizza to grill over direct heat, and grill, covered, until grill marks appear, rotating for even browning.
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Slide pizza to unlit side of grill and cook until cheese melts, 2-3 minutes. Repeat topping and grilling with remaining 3 crusts. Cut pizzas into 6 slices to serve.