Whole Wheat BLT Pizza with fresh mozzarella ala grill.

 

 

 

Last night I made a kid-friendly version of this pizza in my oven.  Tonight because my kids weren’t home for dinner, I decided to make hubby and I my version of this pizza on the grill.  So happy I made two crusts last night.

Pizza Dough Ingredients:
1 c whole wheat flour (I use King Arthurs)
1.5 c all purpose unbleached flour (King Arthur)
2 and 1/4 tsp of yeast
1/2 tsp of sugar
1/2 teaspoon salt
1 cup warm water
1 tablespoon olive oil
Cornmeal, for sprinkling

Directions:

Mix the sugar into the warm water. Stir to dissolve. Then sprinkle the yeast on top and let sit until foamy, about 10 minutes. Pour into your mixer bowl. Then add flours, salt and olive oil. Combine. Knead the dough (with your mixer attach the dough hook) for 8 minutes. Then place the dough in a bowl that has been sprayed with a nonstick olive oil spray. Let rise for one hour.

Punch down. Then divide the dough in half. Turn out onto a flour surface and roll until you achieve the desired thickness. This crust is great rolled out really thin.  I then prick the dough with a fork all over the surface.  Brush olive oil on top and sprinkle with your favorite pizza herbs (I use a mix of Italian seasonings).  Bake for about 5-7 minutes or until lightly golden.  Remove and top with sauce and your favorite toppings. Sprinkle the cornmeal onto your peel before you place in the oven for easy sliding.

Please note: I preheated my oven at 425 degrees for one hour with my pizza stone. I pre-bake the crust for 5-7 minutes.  I then topped my pizza and grilled it at 450 degrees for until the crust was golden and the cheese had melted perfectly.

Toppings:

Sautéed some spinach in a teaspoon of olive oil and a pat of butter. Just wilted, remove and top the pizza crust.

Add crispy cooked bacon to the top.

Added boccaccini  mozzarella and several cherry tomatoes as well as chopped larger tomatoes.

— Knead to Cook

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