Recipe - Grilled Pizza Sandwiches (Sandwich Machine)

DOUGH
1 cup Warm water (105115 degrees)
1 pack Active dry yeast
1 pn Granulated sugar
One fourth cup Fineground white cornmeal
3 tablespoon Whole wheat flour
2 One fourth teaspoon Kosher salt
2 One half cup Unbleached flour (to 3 1/2c)
1 tablespoon Extravirgin olive oil

TOPPING #1
3 tablespoon Grated Parmesan cheese
2 tablespoon Grated Bel Paese cheese
3 tablespoon Tomato sauce (to 4 tb)
1 Red pepper; seeded/julienned
5 Thin slices prosciutto

TOPPING #2
1 Clove garlic; minced
2 tablespoon Grated Bel Paese cheese
4 tablespoon Tomato sauce
2 ounce Fresh mozzarella *
1 Fresh jalapeno pepper **
2 tablespoon Calmata olives pitted/ cut or sliced up

* cut or sliced up 1/8inch thick ** seeded and chopped PREPARE THE DOUGH: Place warm
water in a small bowl, add yeast and sugar, stir until dissolved; set aside
for 5 minutes. Add cornmeal, whole wheat flour and salt, beat to combine.
Gradually add white flour, stirring with a wooden spoon until dough is
stiff. Transfer dough to a lightly floured surface and knead until smooth
and elastic.
Brush dough on all sides with olive oil and place in an oiled bowl. Cover
with plastic wrap and allow to rise until double in bulk, about 1 hour.
Punch dough down; if dough is sticky, knead in a small amount of flour.
Makes enough dough for four 12inch pizzas.
BASIC GRILLING INSTRUCTIONS: Prepare a charcoal fire. When coals are
mediumhot, flatten pizza dough on an oiled surface to form a 1012 inch
round that is about 1/8inch thick. Gently lift dough and drape over grill
surface just above the coals. Within a minute the dough will cook and
brown. As soon as the underside is crisp and grill marks appear, pull the
dough off the grill with tongs and flip over to the edge of the grill, away
from direct heat. Quickly brush cooked surface with olive oil, add
toppings...
TOPPING #1: PARMESAN, PEPPER, AND PROSCIUTTO Evenly distribute Parmesan and
Bel Paese cheeses over surface of grilled and oiled pizza dough. Spoon
tomato sauce over cheese.

Scatter red pepper and prosciutto over sauce. Continue with final grilling
instructions...
TOPPING #2: TOMATO, OLIVE, JALAPENO AND MOZZARELLA TOPPING Evenly
distribute garlic on grilled and oiled pizza dough. Sprinkle with cheese
and spoon tomato sauce evenly over surface. Cover surface with mozzarella
slices and scatter jalapeno peppers over surface.

Continue with final grilling instructions...

FINAL GRILLING INSTRUCTIONS Drizzle surface of pizza with 12 tablespoons
olive oil. Slide pizza back toward source of heat. Rotate frequently with
tongs until underside is brown and topping is bubbly hot. Serve at once.
from Johanne Killeen and George Germon of Al Forno and Lucky's restaurants,
Providence, Rhode Island

Source: Pizza Today January 1993
Posted to EATL Digest 3 October 96

Date: Fri, 4 Oct 1996 19:49:42 0400

From: Eileen & Bob Holze beck4@ASAN.COM