- 2/3 cup warm water
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 1/4 cups all-purpose flour
- 2 teaspoons Instant yeast, Fleischmans
- Fresh basil leaf
- Portobello mushroom
- Red onion
- Red bell pepper
- Fresh ricotta cheese
- Mozzarella cheese, fresh
- Oregano, fresh
- Tomatoes, Roma
Dissolve water and yeast in a bowl or Hobart bowl if using a mixer (paddle attachment).
Dry blend remaining ingredients.
Carefully add dries to the Hobart and mix until water is absorbed. Switch to dough hook and mix until dough ball is formed. If by hand, make a well in the dries and add liquid mixing until a dough is formed.
Place a small amount of Olive Oil in a mixing bowl and coat the bowl. Place dough in the bowl and cover with a moist towel. Let dough rest 1 hour.
Cut dough into desired size and form into a ball. Let sit 1/2 hour. Meanwhile, prepare your vegetables and get grill hot.
Prepare your favorite vegetables by slicing about 1/8- 1/4 inch thick (zucchini, eggplant, red onions, red bell peppers, portobella mushrooms, roma tomatoes). Place vegetables in a bowl and season with salt, pepper, garlic, fresh oregano, basil & Olive Oil.
Once grill is hot, place vegetables on grill and sear grill marks into 1 side. Flip vegetables and cook until limp. Remove from grill and reserve for pizza.
Roll dough out into a square about the size of a cookie baking sheet. Place on top of cookie sheet and carefully slide raw pizza dough onto grill. Cook on that side for approximately 3 minutes getting nice grill marks. Turn dough over, place ricotta cheese, vegetables and mozzarella cheese on top of dough. Lower heat on grill to low and cover the grill. Cook until cheese is well melted. Turn dough carefully if one side of grill is hotter than the other. Approximately 8-10 minutes depending on dough thickness and grill heat.
Remove cooked pizza using a metal spatula to lift pizza in the front and sliding the cookie sheet under the pizza while pulling pizza onto cookie sheet with spatula.
Let cool several minutes. Slice and serve.