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Receta Grilled Pizza Margherita

Name: Grilled Pizza Margherita
Ingredients: 3 c. canned plum tomatoes in thick puree crushed up; 3/4 c. minced fresh basil; 1 c. extra-virgin extra virgin olive oil; 2 Tbsp. finely-minced garlic; 2 1/4 c. grated Romano cheese; 2 1/4 c. grated fontina cheese; 3 Tbsp. minced flat-leaf parsley Scopa's Mashed Potatoes, if you like (see recipe); 11 ounce lukewarm water; 1 tsp fresh yeast; 1 Tbsp. molasses; 2 1/2 tsp kosher salt; 2 1/2 Tbsp. extra virgin olive oil; 3 1/2 c. all-purpose flour; 1/3 c. whole wheat flour

de Global Cookbook

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Ingredientes

3 c. canned plum tomatoes in thick puree crushed up
3/4 c. minced fresh basil
1 c. extra-virgin extra virgin olive oil
2 Tbsp. finely-minced garlic
2 1/4 c. grated Romano cheese
2 1/4 c. grated fontina cheese
3 Tbsp. minced flat-leaf parsley Scopa's Mashed Potatoes, if you like (see recipe)
11 ounce lukewarm water
1 tsp fresh yeast
1 Tbsp. molasses
2 1/2 tsp kosher salt
2 1/2 Tbsp. extra virgin olive oil
3 1/2 c. all-purpose flour
1/3 c. whole wheat flour

Direcciones

For the Pizza Dough: Mix the water, yeast, and molasses in the bowl of a stand mixer fitted with a dough hook. Let this stand for 12 min to activate the yeast (the water will foam slightly.) Add in the salt and oil to the bowl and mix well. With mixer on low speed add in the all-purpose flour and the whole wheat flour to the bowl and mix till all the flour is absorbed and the dough pulls away from the side of the bowl.
Remove the dough from the bowl and cut the dough into 6 (5 1/2-oz) portions. Roll the portioned dough into balls and place on an oiled baking pan. Brush the ball lightly with extra virgin olive oil and cover with plastic wrap.
If you are going to use the dough right away let the dough sit at room temperature for 30 min before using. You can store the dough after portioning for 1 day in the refrigerator, but you must let sit at room temperature for 1 hour before using.
In a bowl, combine the tomatoes in puree, basil, 1/4 c. of the extra virgin olive oil and the garlic. Stir well and set aside at room temperature for up to 1 hour.
In a bowl, mix together the Romano and fontina cheeses. Spread about 3/4 c. of the romano-fontina mix over each pizza crust and then dollop each with 8 to 10 Tbsp. of the tomato sauce. Don't spread the sauce over the crust. Drizzle each pizza with about a Tbsp. of the remaining extra virgin olive oil and sprinkle each with parsley. At this point if you desire, spread the mashed potatoes thinly over the dough. Slide the crust back to the edge of the warm section of the grill. Rotate them 3 to 4 min, till the bottoms are proportionately golden. Cut pizzas and serve.