GRILLED PIZZA WITH TWO TOPPINGS

      Title: GRILLED PIZZA WITH TWO TOPPINGS
  Categories: Pizza, Barbecue
       Yield: 4 12" pizzas
  
 MMMMM---------------------------DOUGH--------------------------------
       1 c  Warm water (105-115 degrees)
       1 pk Active dry yeast
       1 pn Granulated sugar
     1/4 c  Fine-ground white cornmeal
       3 tb Whole wheat flour
   2 1/4 ts Kosher salt
   2 1/2 c  Unbleached flour (to 3 1/2c)
       1 tb Extra-virgin olive oil
 
 MMMMM-------------------------TOPPING #1------------------------------
       3 tb Grated Parmesan cheese
       2 tb Grated Bel Paese cheese
       3 tb Tomato sauce (to 4 tb)
       1    Red pepper, seeded/julienned
       5    Thin slices prosciutto
 
 MMMMM-------------------------TOPPING #2------------------------------
       1    Clove garlic, minced
       2 tb Grated Bel Paese cheese
       4 tb Tomato sauce
       2 oz Fresh mozzarella *
       1    Fresh jalapeno pepper **
       2 tb Calmata olives pitted/sliced
  
   * sliced 1/8-inch 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 12-inch pizzas.
   
   BASIC GRILLING INSTRUCTIONS: Prepare a charcoal fire. When coals are
   medium-hot, flatten pizza dough on an oiled surface to form a 10-12
   inch round that is about 1/8-inch 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 1-2
   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
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