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Instructions |
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Blend flour (both kinds) yeast sugar and salt in food processor. Mix Water and 2 T EVOO and then add gradually to dry ingrediantes. Look for dough to pull away from sides of bowl (may have to add T or so more flour) Oil bowl and transfer dough to bowl. Turn dough to oil all sides, flatten and let rise for 1 - 2 hours.
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Seed tomatoes removing as much liquid and seed as possible. Chop. Toss with 1/4 t salt, put in colander and let sit for 1/2 hour to remove liquids. In saucepan, heat 3/4 C EVOO. Mince garlic into oil. Add dry chili flakes. When oil begins to sizzle, remove from heat and allow to steep.
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Pat dough down to get rid of large air bubbles. Turn onto floured board. Cut into quarters. Ball each quarter and place on parchment/floured sheet pan - cover and rest for 15 minutes. Flour parchment and roll each ball to 9-10 inch circle. Layer with parchment in between.
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Grilling... heat for 5 minutes - high. Working with two at a time, put dough circle directly on grill. Will begin to bubble, pop large bubbles. Cook for 1 - 2 minutes. Turn onto cutting board cooked side up. Brush liberally with garlic oil. Sprinkle top with 1/4 of the tomatoes and 1/4 of the cheese. Put back on grill - cover and cook 2 - 4 minutes. Remove from heat - add fresh basil. Ready to eat.
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Originally Submitted
8/16/2009
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