Recipe - Grilled Pizza Margherita

Pizza dough
=== TOPPINGS ===
Tomato sauce
Fontina and pecorino cheese
Fresh cut or sliced up tomatoes
Fresh basil
Fresh parsley
Julienned scallions
Julienned pea pods
Blanched corn
Fresh mint
Boiled sausage; broken up

For best results, use a charcoal grill. Divide the grill in two, creating a
very hot back section and a cooler preparation section in the front by
putting extra charcoal in the back and less in the front. Place fire bricks
on the grill's surface to divide these two sections. Allow the charcoal to
burn, then cool a bit before cooking to prevent burning the crust. If using
a tomato sauce, place in a pot on the grill off to the side, stirring
occasionally. Place one dough ball on a lightly oiled flat surface, such as
an upsidedown cookie sheet; work dough until it stays flat and forms a
round or square shape. (Tip: Pull dough out, and allow it to snap back. Let
it sit for a few moments, then pull it out again. It will hold its shape
better this way.) Once dough is in desired shape, pick up and place
directly on hot section of grill. With tongs, gently turn dough as it
cooks, about 2 to 3 minutes, until bottom side is browned and dough holds
its shape. Remove from hot section with tongs, flip over, and move to
cooler section of grill. Brush top of crust with olive oil, and add
toppings of your choice. Return to hot side for a few more minutes.
Continue to cook until cheese melts and bottom is crisp, approximately 3 to
5 minutes. Makes one 14inch pizza. VARIATION: Margherita Pizza: Follow
recipe stopping after brushing the pizza crust with olive oil. Sprinkle on
1 cup fontina and pecorino cheese, mixed together. Drizzle with 1 cup
tomato sauce or cut or sliced up tomatoes, if desired. Drizzle with more olive oil.
Return to hot side for a few more minutes. Continue to cook until cheese
melts and bottom is crisp, approximately 3 to 5 minutes. Move pizza to cool
side again and add torn basil leaves. Makes one 14inch pizza.

Source: "Martha Stewart Living (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net" Yield: "1 fourteeninch
pizza"

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Recipe by: Recipe from George Germon and Johanne Killeen, Owners; Al Fo

Converted by MM_Buster v2.0n.