Grilled Pizza Brava
 
Prep time
Cook time
Total time
 
I combined the ingredients from Bobby Flay's Pizza Dough recipe with the method of making dough from this Food Network Video to avoid using a mixer. We grilled these pizzas right on the stone/plate setter our Big Green Egg came with, but my sister-in-law reports that you can also grill pizza very easily on a grill with grates! Without a grill you can certainly bake this in your oven at 450 F for 10-15 minutes.
Author:
Serves: 4-8
Ingredients
Pizza Crust
  • 1½ cups water at 110 degrees F.
  • 1 packet instant dry yeast
  • 1 teaspoon sugar
  • 3/12 cups bread flour plus more for rolling
  • 2 teaspoons salt
  • 2 tablespoons olive oil plus more for oiling your bowl
Toppings & Assembly
  • Extra bread flour, semolina flour, or fine cornmeal for dusting the bottom of the pizza
  • 1 cup balsamic vinegar
  • 1 cup tomato sauce
  • 2 cups shredded mozzarella cheese
  • 3 oz prosciutto
  • 4 cups arugula
  • salt and pepper
Instructions
  1. For the pizza crust, add sugar and yeast to water, stirring to combine. Then set aside. Lightly oil the inside of a medium bowl with olive oil and set aside. In a large bowl combine flour and salt. Make a well in the center. Add the yeast mixture and olive oil. Using your hands, pull the dry ingredients into the wet. Once it comes together, transfer to a floured board and knead the dough for a couple minutes. Place the dough in the oiled bowl and cover with plastic wrap. Let it rise in a warm spot until it has doubled in size (about 1-2 hours). When you poke the dough at this point, it should make an indentation that remains there. That means it's done! Divide the dough. We cut ours into four pieces. Form them into a ball, set them on a plate, and cover them with a damp towel. They are ready when you poke them and it leaves an indent. If the dough bounces back immediately, continue to let the dough rest.
  2. Heat your grill to 500 F. (Ours fluctuated between 450-550 F).
  3. In a small saucepan, bring the balsamic vinegar to a a boil. Turn down and simmer for 15 minutes or until the volume is reduced by about half. As the balsamic cools, it will continue to thicken. Set aside.
  4. To form the pizza, liberally sprinkle a cutting board or pizza peel with semolina, very fine cornmeal, or more flour. Spread and shape the dough with your hands. Add tomato sauce and top with cheese. Season with salt and pepper. Take the board or peel to the grill and slide the pizza onto the grill. Cover and cook for 2½ - 3 minutes or until the bottom is browned and the cheese is melted.
  5. Off the grill, top pizza first with prosciutto, followed by arugula, then the balsamic glaze, salt and pepper. DIG IN!
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/grilled-pizza-brava/