| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
June 1990 |
1 |
servings |
INGREDIENTS
| 1 |
|
Envelope dry yeast |
| 3/4 |
c |
Plus 2 tablespoons warm water; (105F. to 115F.) |
| 2 |
tb |
Olive oil |
| 2 1/2 |
c |
Bread flour; (or more) |
| 1 |
ts |
Salt |
|
|
Olive oil |
| 1 |
c |
Prepared pizza sauce |
| 3/4 |
c |
Pitted black olives; halved |
| 1/4 |
c |
Pitted green olives; halved |
| 12 |
oz |
Mozzarella cheese; shredded (about 3 |
|
|
; 1/2 cups) |
| 1/2 |
c |
Grated Parmesan cheese |
| 1/3 |
lb |
Mushrooms; sliced |
| 1/2 |
|
Green bell pepper; cut julienne |
| 1/2 |
|
Red bell pepper; cut julienne |
| 1 |
tb |
Olive oil |
|
|
Minced fresh herbs such as oregano; basil and rosemary |
|
|
; (optional) |
| 1/2 |
c |
Mesquite chips soaked in water 30 minutes |
|
|
; and drained |
INSTRUCTIONS
Sprinkle yeast over warm water in small bowl; stir to dissolve. Let stand 5
minutes. Stir in 2 tablespoons oil. Mix 2 1/2 cups flour and salt in
processor using on/off turns. With machine running, pour yeast mixture
through feed tube and process until combined, about 10 seconds. Knead dough
on lightly floured surface until smooth and elastic, adding more flour to
dough if sticky, about 5 minutes.
Brush large bowl with olive oil. Add dough, turning to coat entire surface.
Cover and let rise in warm draft-free area until doubled in volume, about 1
1/2 hours. (Can be prepared 1 day ahead. Punch dough down; cover and
refrigerate. Bring to room temperature before continuing with recipe.)
Prepare covered barbecue grill (medium-high heat). Brush 14-inch pizza pan
with 1-inch-high sides with olive oil. Punch dough down and knead 2
minutes. Roll dough out on lightly floured surface to 16-inch round.
Transfer to prepared pan. Spread sauce over dough; sprinkle with black and
green olives. Top with both cheeses, then mushrooms and bell peppers.
Drizzle with 1 tablespoon oil. Sprinkle with minced herbs if desired.
Add mesquite chips to fire. Open bottom barbecue vent. Place pizza on rack
on lowest rung. Cover, leaving top vent half open. Bake until crust is
golden brown, checking occasionally, about 15 minutes. Serve immediately.
Makes one 14-inch pizza.
Bon Appetit June 1990
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