Grilled Thin Crust Pizza with Sundried Tomato Pesto, Feta Cheese and Fresh Basil
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Prep Time: 60 mins
Serves: 5
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Ingredients
2 1/2 tsp Active Yeast
1 cup Warm Water
Pinch Sugar
2 tsp. Kosher Salt
1/4 cup Fine Ground White Corn Meal
3 tbsp Whole Wheat Flour
1 oz. Olive Oil
2 1/2 - 3 1/2 cups All Purpose Flour
Ingredients for Sundried Tomato Pesto:
1 cup Soaked Sundried Tomatoes
1/2 cup Pesto
3/4 cup Olive Oil
Topping Suggestions for Pizza:
3 Vine Ripened Yellow Tomatoes, each sliced into eight sections
3 Vine Ripened Red Tomatoes, each sliced into eight sections
10 oz Feta Cheese, crumbled
1/2 cup Chopped Basil
1/2 cup Chives, chopped into 1" pieces
Fresh Grated Parmesan Cheese
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Indoor Preparation
Follow standard method of making pizza or bread dough, or purchase prepared dough from your favorite neighbourhood bakery. (Recipe yields 1 1/2 lbs, approximately 5 pizzas)
Divide the dough into five 2-3 oz balls, roll into a thin oval shape. Grilling the dough will take practice!Lightly brush the dough with olive oil and grillon one side over medium flame, once the dough starts to bubble, brush with olive oil and flip the dough to grill on the other side. Do not over-grill the dough. Place the dough on a cool side of the grill and start to assemble the pizza.
To make Sundried Tomato Pesto, combine all ingredients in blender until well mixed.
Spread 1/3 cup of the sundried tomato pesto evenly over the dough. Next, place four slices of yellow tomatoes and four slices of red tomatoes on the dough. Top with 2 oz of the crumbled feta cheese and place the pizza back on low heat to warm the toppings.
To Serve:
Cut the pizza into 4 pieces, place on oval serving platter, sprinkle with the fresh chives and basil. Garnish the rim of the platter with fresh Shredded Parmesan Cheese.
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