INGREDIENTS
2 cups whole wheat flour
1 3/4 cups all purpose flour
1 1/2 cups + 2 Tbsp lukewarm water
2 teaspoons yeast
2 Tbsp olive oil
1/2 tsp salt
Herb Pesto
1 cup packed fresh parsley
1 cup packed fresh basil
1 clove garlic
juice of 1/2 lemon
1/2 cup olive oil
1/4 cup pine nuts
Toppings
3 or 4 pints assorted cherry tomatoes, halved
12 oz. fresh burrata
METHOD
1 Using Zoe’s “dump and stir” method for the dough, first combine liquids, salt, and yeast in the basin of a large bowl. Give it a good whisk until the water is murky. Pour in flour and stir together, add a touch of oil if it feels too dry. Using your hands, form a large ball of dough and set back in the bowl. Cover and let rise for 1-2 hours.
2 Meanwhile, prepare the herb pesto in a food processor or blender simply by tossing all the ingredients together and pulsing until ingredients are liquified. Set near the grill with the burrata and sliced tomatoes for easy assembly.
3 Heat your grill on medium-high heat. Dip a towel in olive or other neutral oil and grease the grates. When the thermostat reaches 425°C, it’s game time. Punch down dough after rising, divide into two pieces and knead in a bit of flour. Roll out one ball with a pin or press by using your hands. 4 For a thinner crust, gently take dough into hands and, using the backs of your palm and knuckles, tug at the edges until dough thins.
5 Transfer dough to a cookie sheet for easy transport (I learned on the second go). Quickly “fling” dough onto the hot grates and cover for 4-5 minutes, checking frequently to make sure the bottom is barely browning, not burning. Using the same cookie sheet, scoop up half cooked dough and flip. Reduce heat of the grill to low. Dress the pizza with generous amounts of pesto, tomatoes, and torn burrata. Cook for another 5 minutes until edges are browning and the cheese is melty.
With your second ball of dough, repeat with leftover toppings or give this or this recipe a whirl.
The Carousel thanks ‘happyolks’ for this recipe.
