Grilled Vegetarian Pizza

From HeartSmart by Bonnie Stern

Serves 2-3

****Really tasty pizza. Although the basil oil and homemade sauce take a little time, they are well worth it! The crust itself is also really tasty on its own. This pizza was intended to be cooked on the BBQ - the author swears that the dough won't fall through the BBQ grates - but it can also be baked in the oven.


Crust

• 1 cup (250mL) warm water
• 1 Tbsp (15mL) granulated sugar
• 1 envelope dry yeast (1Tbsp/15mL)
• 1 cup (250mL) all-purpose flour
• 1 cup (250mL) whole wheat flour
• 2 Tbsp cornmeal
• 1 tsp (5mL) salt
• 2 Tbsp (25mL) olive oil, divided

1. To prepare crust, in a large bowl, combine warm water and sugar. Sprinkle with yeast and let stand for 10 minutes, or until yeast bubbles up (if nothing's happening try stirring the yeast)
2. Stir in all-purpose flour, whole wheat flour, cornmeal, salt and 1 Tbsp (15mL) soil. If necessary, add more all-purpose flour until dough is still very soft but does not stick to your fingers or the counter.
3. Knead dough for 5 to 8 minutes, form into a ball and place in a large bowl with remaining 1 Tbsp (15mL) oil. Roll dough in oil. Cover and let rise for 1 to 1½ hours, or until dough doubles in volume.

Cherry Tomato Sauce

• 1 Tbsp (15mL) olive oil
• 4 cloves chopped garlic
• pinch hot red pepper flakes
• 4 cups (1L) whole cherry tomatoes (regular tomatoes quartered work too)
• 1 tsp (5mL) salt
• ¼ tsp (1mL) pepper
• 2 Tbsp (25mL) shredded fresh basil

1. Heat the oil on medium heat. Add the garlic and red pepper flakes. Cook gently for a few minutes.
2. Add tomatoes, salt, pepper and basil. Cook for 5 to 10 minutes, or until tomatoes split and deflate and sauce becomes somewhat thick. If the pan becomes dry add a little water (¼ cup - 50mL). Makes about 3 cups (750mL).

Basil Oil

• 1 cup (250mL) packed fresh basil leaves
• 3 Tbsp (45mL) olive oil
• ½ tsp (2mL) salt

1. Purée basil, oil and salt in a blender/hand blender/food processor.

Oven-baked Method

1. Punch down dough and roll onto an oiled baking sheet.
2. Spread tomato sauce over dough.
3. Layer on any toppings you want (peppers, mushrooms, sundried tomatoes, artichoke hearts, olives, broccoli, eggplant, zucchini, etc.).
4. Cover with grated cheese (about 125g, more if you really like it cheesy, although you might not need it for this pizza).
5. Bake in a preheated 450F/230C oven for 15 to 20 minutes.
6. When it comes out, drizzle basil oil over top (leftover oil can be kept in the freezer so you don't necessary have to use it all).
7. Enjoy!

BBQ Method (makes smaller pizzas as they work better in the BBQ)

1. Punch dough down and cut into 8 pieces. Roll out or stretch each piece of dough until very thin (about 6 inches/15cm in diameter). Don't worry if pieces are oddly shaped. Cover with a little oil.
2. Place dough on a hot grill and grill for 1 to 2 minutes per side. Reduce heat to low.
3. Top pizzas with tomato sauce, veggies and grated mozzarella cheese. Close lid and cook for about 5 minutes or until cheese bubbles and crush is crispy on bottom (check occassionally to make sure bottom is not browning too much). You can also transfer grilled dough to a baking sheet, add toppings and bake in a preheated oven at 400F/200C for 10 minutes.
4. Drilled each pizza with a little basil oil.
5. Enjoy!