Recipe - Grilled Pita

6 ounce Pizza dough (recipe
included)
One fourth cup Virgin olive oil for
brushing and drizzlin
One half teaspoon Fresh garlic; minced
One half cup Fontina; shred, loose pack
2 tablespoon PecorinoRomano Cheese;
freshly grated
6 tablespoon Canned tomatoes in heavy
puree; chopped
8 Basil leaves

THE PIZZA CRUST
1 Env active dry yeast; (2 1/2
teaspoons)
1 cup Warm water
1 pn Sugar
2 One fourth teaspoon Kosher salt
One fourth cup Johnnycake meal OR
One fourth cup Fine ground white corn meal
3 tablespoon Whole wheat flour
1 tablespoon Virgin olive oil
2 One half cup Unbleached white flour; more
as needed

FOR THE PIZZA CRUST:

Dissolve the yeast in warm water with sugar. After 5 minutes, stir in the
salt, johnnycake meal, wheat flour and oil. Gradually add the white flour,
stirring with a wooden spoon until a stiff dough has formed.

Empty the dough onto a floured board, and knead it for several minutes,
adding enough flour to keep the dough from sticking. When the dough is
smooth and shiny, transfer it to a bowl that has been brushed with olive
oil. To prevent a skin from forming, brush the top of the dough with
additional olive oil, cover the bowl with plastic wrap, and let the dough
rise in a warm place, away from drafts until double in bulk, 1 One half to 2
hours.

Punch down the dough and knead once more. Let the dough rise again for
about 40 minutes. Punch down the dough. If the dough is sticky, knead in a
bit more flour. Dough should be very soft however.

Yield: about 24 ounces of dough or enough for four 12inch pizzas

TO ASSEMBLE AND GRILL THE PIZZA:

Prepare a charcoal fire, setting the grill rack 34 inches above the coals.

On a large oiled inverted cookie sheet, spread and flatten the pizza dough
with your hands into a 1012 inch free form circle, 1/8 inch thick, do not
make a lip. You may achieve a rectangle rather than a circle; the shape is
unimportant; do take care to maintain even thickness.

When the fire is medium hot, use your fingertips to gently lift the dough
by the two corners closest to you, and drape it onto the grill. Catch the
loose edge on the grill first and guide the remaining dough into place over
the fire. Within a minute the dough will puff slightly, the underside will
stiffen, and grill marks will appear.

Using tongs, immediately flip the crust over, onto the coolest part of the
grill. Quickly brush the grilled surface with olive oil. Scatter the garlic
and cheeses over the dough and spoon dollops of tomato over the cheese. Do
not cover the entire surface of the pizza. Finally, drizzle the pizza with
One half tablespoon olive oil.

Slide the pizza back toward the hot coals, but not directly over them.
Using tongs, rotate the pizza frequently so that different sections receive
high heat; check the underside often to see that it is not burning. The
pizza is done when the top is bubbly and the cheese melted, about 68
minutes. Serve at once topped with the basil leaves and additional olive
oil if desired. Yield: 1 as a main course or 2 as an appetizer.

NOTE: There are several traps and difficulties that with experience you
will overcome. To start, be careful not to stretch the dough so thinly that
holes appear. Don't despair however if small holes do appear. Though you
cannot repair them, you can work around them. To avoid flareups, do not
drizzle any of the oil into the holes.

When you are lifting the dough off the cookie sheet, it will invariably
stretch; do not try to compensate for this by moving your hands apart. Work
as close to the grill as possible so the dough is without support for a
minimum amount of time. If after 8 minutes the cheese has not melted and
the topping is not bubbling, either you have been too cautious in your
approach to the coals, or you have used too much cheese and topping
ingredients. A longer time on the grill will only dry out the pizza and
toughen it. The ideal crust should be both chewy and crisp. Do not be timid
about the preparation of this pizza. From start to finish, the bold act
will reward you with a first rate pizza.

: Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING RIGHT SHOW #CR9730

Posted to EATL Digest 19 October 96

Date: Sun, 20 Oct 1996 06:48:26 0400

From: Bill Spalding billspa@ICANECT.NET

NOTES : Show: 10/15/9