Roasted Vegetable Grilled Pizza
Courtesy of Made from Scratch Recipes
2 1/2 teaspoons active dry yeast
1 teaspoon sugar
1 cup warm water
1 tablespoon salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 tablespoon extra-virgin olive oil
3.5 ounce package goat cheese (or your preferred variety of cheese)
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 orange bell pepper, seeded and sliced
1 small red onion, sliced into small chunks
Handful of mushrooms, sliced
2 Roma tomatoes, sliced into small chunks
3 tablespoons olive oil
Generous portions of salt and pepper
Additional olive oil for final pizza crust coating
In a small bowl, combine the yeast and sugar. Slowly pour the water on top of the yeast and sugar and let the mixture stand until foamy, about 5 minutes.
Combine the salt, all-purpose flour and whole wheat flour in your stand mixer bowl. Attach the paddle attachment and pulse the mixture a few times to mix.
Pour in the yeast mixture and mix on low using the paddle attachment until the dough comes together. Switch to the dough hook, add the olive oil and increase mixer speed to medium. The dough should stick to the bottom of the mixer bowl and should clear the sides of the bowl.
If the dough is too dry, add more water, one tablespoon at a time. If the dough is too wet, add more flour, one tablespoon at a time. Continue mixing on medium for 5 minutes.
Turn the dough onto a lightly floured surface and knead a few times until smooth and elastic.
Form the dough into a ball and place into a large bowl that has been greased with olive oil. Pat the top of the dough with olive oil, cover the bowl with plastic wrap and let rise for about 1 hour or until double in size.
Preheat oven to 375 degrees F.
Toss the vegetables, olive oil, salt and pepper in a large mixing bowl. Spread the vegetables evenly on a large baking sheet and place on the oven’s center rack.
Roast the vegetables for about 1 hour or until the vegetables begin to brown. Remove from oven and let cool or refrigerate until ready to use on the pizza.
Final Grilling Preparation
Preheat grill on high. The goal is to have the heat high enough so that you can’t keep your hand over the grilling plates for more than a few seconds. Carefully brush the grilling plates with olive oil to prevent the pizza dough from sticking.
After the dough rises, divide it in half and form into two pizza rounds that are about 1/8 inch thick (it’s alright if they end up as oblong pizzas). Place the rounds on inverted baking pans or on another appropriately sized container.
Place the roasted vegetables in a bowl. Crumble the goat cheese and place it in another bowl. Carry the vegetables, goat cheese, olive oil and tongs for turning the dough to the grilling area for easy access.
When ready to grill, slide one dough round onto the grill and close the grill cover.
Grill for about 2 minutes but check the pizza crust frequently to prevent burning. You are ready for the next step when the top of the crust begins to bubble and grill marks appear on the bottom.
Carefully remove the crust with the tongs and place back on the baking sheet with the grilled side facing up. Reduce grill heat to medium.
Brush a light coating of olive oil over the grilled side of the crust and top with the cheese, then with the roasted vegetables.
Carefully return the crust with the toppings to the grill and grill for an additional 3 to 5 minutes or until the bottom of the crust has grill marks and the goat cheese melts.
Carefully remove the pizza from the grill, place on the baking sheet and repeat the process with the remaining pizza dough round.