>> Tuesday, August 2, 2011
Anyway, here we go!
store bought whole wheat pizza dough (1 lb size)
flour for dusting
2-3 whole heads of garlic
fresh mozzarella (1/2 lb)
grated cheddar cheese, about 1 cup
fresh tomatoes, sliced
salt and pepper
I've always had trouble with the premade doughs- getting them to rise properly and then getting them to stretch large enough to make a pizza. I'd roll them out and they'd snap right back like an elastic band and I'd wind up with some thick dough frisbee type thing, not a thin cripsy pizza crust. After much messing and many so-so pizzas, I think I've finally discovered a method that works for me (so far) every time.
Place the dough in a small bowl and drizzle it with a little olive oil to prevent sticking and crusting. Cover the bowl with a damp tea towel or cloth napkin.
Set it on the counter at room temp for about an hour.
If you're following my recipe for the pizza toppings, while your dough is rising, preheat your oven to 450 and prep your garlic. Slice the tops off your garlic heads, drizzle them with olive oil and sprinkle with salt and pepper. Wrap them tightly in foil and roast in the preheated oven for 45 minutes.
While the dough is in those last 30 minutes of resting, I prep my other ingredients (shred my cheese, slice my veggies, etc). The garlic should be out of the oven by now and cool enough to handle. Squeeze the cloves out of their skins (should come right out) and into a bowl.
Rolling out your dough: For ease in transfer, I roll out my dough on a large cutting board that I can carry right out to the grill.
Carefully transfer the dough to the grill (If you're making a large pizza, I find the assistance of two big spatulas helpful for getting the dough off the cutting board and onto my grill) An alternate option is to cut the dough into smaller portions and make mini pizzas- much easier to move the dough around.
Use a spoon to scoop and spread your garlic paste across your grilled dough. Top your pizza(s) with the rest of your ingredients and then return to the grill to melt the cheese.