Categories: Grilling
Ingredients
- 3 cups all-purpose flour
- 2 tsp kosher salt
- 1 tsp active dry yeast
- 3 tbsp olive oil, divided
- 1 1/4 to 1 1/2 cups warm water
- Topping:
- 2 tbsp olive oil
- 10 cups beet greens, coarsely chopped
- 4 garlic cloves, minced
- 2 tbsp balsamic vinegar
- 3/4 cup prepared pesto
- 3/4 cup shredded Italian cheese blend
- 1/2 cup crumbled feta
- 2 medium heirloom tomatoes, thinly sliced
- 1/4 cup fresh basil leaves, chopped
Directions
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Place flour, salt and yeast in a food processor; pulse until blended. While processing, add 2 tbsp oil and enough water in a steady stream for dough to form a ball. Turn the dough onto a floured surface; knead until smooth and elastic, 6-8 minutes.
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Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 1 1/2 hours.
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Punch down dough. On a lightly floured surface, divide dough into two portions. Press or roll each portion into a 10-inch circle; place each on a 12×12-inch piece of greased foil. Brush tops with remaining 1 tbsp oil. Cover with plastic wrap; let rest 10 minutes.
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In a 6-qt. stockpot, heat the oil over medium-high heat. Add greens; cook and stir until tender, 3-5 minutes. Add minced garlic; cook 30 seconds longer. Remove from heat; stir in the balsamic vinegar.
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Carefully invert pizza crusts onto oiled grill rack; remove foil. Grill, covered, over medium heat until the bottoms are lightly browned, 3-5 minutes. Turn; grill until second side begins to brown, 1-2 minutes.
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Remove from grill. Spread with pesto; top with greens, cheeses and tomatoes. Return pizzas to grill. Cook, covered, over medium heat until cheese is melted, 2-4 minutes. Sprinkle with basil.