Pizza is one of those things that is so comforting to me. Maybe because it reminds me of my Italian family back in Michigan or that I can literally polish off a large pizza all by myself. Lately I’ve been skipping the order out and I’ve simply been making pizza myself. This way I can control the ingredients, and perhaps I can add a few things that they may not offer up at the local pizzeria. I’ve made several different pizzas on my website, so you should know just how much I love this stuff.
It first starts with having a really good though, which I feel confident that I’ve got a great recipe for. Next it’s all about the sauce. You have to start with great tomatoes, onions, garlic, and time to let stew. To an handsome a few things you can add a little balsamic vinegar and sugar. I sometimes add and dried basil or dry oregano, but I find using those as fresh ingredients on top of the pizza then I simply do away with it in the sauce. From there the creativity is completely up to you.
They usually don’t serve fresh arugula and prosciutto ham at the local pizza spot, however they serve it in my kitchen :-). Outside of the dough needing some time to rise, pizza actually cooks in under 10 minutes on the grill. Simply turn your grill to high, add on a large sheet of heavy duty aluminum full, does that with cornmeal, and you’re off.
Just like in the oven you have to continue to move your pizza around because there are hotspots. If you wish to slow cook it simply turn your grill down close the lid and go hang out for about 25 minutes or until the crust is nice and brown and the cheese has melted.
Grilling pizza is a lot of fun, and a great way to get outside when it’s finally nice out. So simply crank up the grill, and get to cooking your new pizza recipe. Oh yeah and pin the big picture below.
Grilled Wheat Pizza with Arugula, Prosciutto and Mushrooms
For the Crust:
- 3 cups of Whole Wheat Flour
- 1 cup of Semolina flour
- 1 teaspoon of salt
- 1½ teaspoons of active yeast
- 1½ teaspoons of sugar
- 2 tablespoons of olive oil
- 1 ¾ cups of luke warm water
For the Sauce:
- 28 ounce can of Hunt’s® Crushed Tomatoes
- 3 tablespoons of Hunt’s® Tomato Paste
- 1 teaspoon of olive oil
- 2 finely minced cloves of garlic
- 1/2 small diced yellow onion
- Kosher salt and fresh cracked pepper to taste
For the Toppings:
- 4 slices of prosciutto ham
- 10-12 fresh arugula leaves
- 6 fresh basil leaves
- 1/2 sliced portobello mushrooms stemmed and gills removed
- ½ cup of shredded mozzarella cheese
- 1 thickly sliced buffalo mozzarella ball
Dough: Add the flour, semolina, salt, yeast and sugar to a standing mixer with the hook attachment and mix together on low speed for 2 minutes.
Next, drizzle in the olive oil and then slowly drizzle in the luke warm water until combined.
Turn the speed to medium and knead for 5 to 7 minutes.
Place the dough in a bowl coated with olive oil and wrapped in plastic wrap and keep in a warm place for 1 to 2 hours.
Once the dough has doubled in size, dust a clean surface with some flour, and roll out each dough ball one at a time using your hands.
Preheat the grill to high heat.
Sauce: Heat 1 teaspoon of olive oil in a medium sized sauce pot on high heat and caramelize the onions and garlic; About 6 to 8 minutes.
Once brown add in the tomatoes and simmer on medium heat. Thicken with the tomato paste and season to taste with salt and pepper.
When the dough has finished rising roll it out on a clean surface dusted with flour until it becomes a 12" circle.
Transfer it to a cornmeal dusted cutting board and spread 1/2 cup of sauce evenly all over the pizza leaving a 1/2 inch gap of crust around the outside.
Next sprinkle the shredded mozzarella cheese all over the sauce and add the buffalo mozzarella followed up with the sliced portobello mushrooms.
Place a large piece of heavy duty aluminum foil on the grill dusted with cornmeal and add the pizza and cook for 10 minutes while continuing to move around so that the crust does not burn.
Once it's finished top off with arugula, prosciutto and basil. Slice before serving.