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Categories:
active dry yeast sugar extra-virgin olive oil water kosher salt all-purpose flour tomatoes oregano salt extra-virgin olive oil parsley Mozzarella tomato very dolce baby arugula balsamic vinegar fresh figs
Viewed: 39 - Published at: 8 years agoIngredients
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 tablespoon extra-virgin olive oil
- 1 1/4 cups warm water
- 1 tablespoon kosher salt
- 3 cups all-purpose flour, plus more for kneading and rolling
- 1 cup canned peeled Italian tomatoes
- Pinch of dried oregano, crumbled
- Salt and freshly ground pepper
- 1 teaspoon extra-virgin olive oil, plus more for brushing
- 2 tablespoons chopped parsley
- 10 ounces fresh mozzarella, thinly sliced
- 1 large plum tomato, very thinly sliced
- 4 ounces very thinly sliced pancetta
- 2 ounces Gorgonzola dolce
- 2 cups baby arugula
- 1 teaspoon balsamic vinegar
- 8 fresh figs, quartered
Method
- In a large bowl, combine the yeast, sugar, olive oil and water and let stand until foamy, about 5 minutes.
- Add the salt and 3 cups of flour and stir until a really stiff dough forms.
- Turn the dough onto a lightly floured work surface and knead until smooth, about 5 minutes.
- Oil the bowl, return the dough to it and let stand, covered, until doubled in bulk, about 2 hours.
- Punch down the dough.
- Roll it into 4 balls.
- Transfer the balls to a work surface, cover with a towel and let rest for 15 minutes.
- In a blender, puree the canned tomatoes with the oregano; season with salt and pepper.
- Light a grill.
- Work with 1 ball of dough at a time and keep the rest covered: Roll the dough out onto a floured work surface to a 10-inch round, 1/4 inch thick.
- Transfer the round to a large, oiled baking sheet and brush with oil.
- Repeat with the remaining 3 balls of dough.
- Set all of the toppings near the grill.
- Rub the grate with oil.
- Carefully drape two of the pizza dough rounds over the grill and cook over low heat until golden on the bottoms, about 3 minutes.
- Working quickly, flip the pizza crusts and top each with one-fourth of the tomato sauce, parsley, mozzarella, sliced tomato, pancetta and Gorgonzola.
- Close the lid and grill over low heat until the pizzas are lightly charred on the bottoms, the cheese is bubbling and the pancetta is just beginning to brown, 4 minutes.
- Transfer the pizza to a baking sheet.
- Repeat with the remaining dough and toppings.
- Return the pizzas to the grill, cover and rewarm until crisp, 1 minute.
- In a bowl, toss the arugula with the remaining 1 teaspoon of oil and the balsamic vinegar and season with salt and pepper.
- Scatter the figs and arugula over the pizzas and serve.
