Grilled Pizza Margheritas

OPEN KITCHEN with NATHAN SCOTT

Grilled Pizza Margheritas

These miniature pizzas are grilled directly on the grate to create a deliciously toasted and crispy crust.

Ingredients

            Serves 6

	2	packets (¼-ounce each) active dry yeast
	2	cups milk, warm (105°-100°F)
	1	tablespoon extra-virgin olive oil, plus more for greasing and drizzling
	5	cups all-purpose flour, plus more for dusting
		Kosher salt and freshly ground white pepper
		Cornmeal, for dusting
	1½	cups prepared tomato sauce
	1	pound fresh mozzarella, thinly sliced
	8	ounces assorted tomatoes, trimmed and sliced
	4	cloves garlic, peeled and finely minced
	¼	cup fresh basil leaves

Directions

1.    In the bowl of an electric mixer fitted with the dough hook attachment, dissolve the yeast in the milk.  With the mixer running on low, incorporate the olive oil, flour, 1½ teaspoons salt, and ¼ teaspoon white pepper.  Increase the mixer speed to medium and knead until the dough is smooth and elastic, 5 to 8 minutes.  Transfer the dough to a greased bowl and cover with a sheet of plastic wrap.  Allow to rise until doubled in bulk, about 1 hour.

2.    Lightly dust 2 baking sheets with cornmeal and set aside.  Punch down the dough and divide it into 6 equal pieces.  Working on a lightly floured surface, use your hands to shape each piece of dough into an 8- to 10-inch round.  Arrange the pizzas on the baking sheets.

3.    Preheat the grill to medium-high and grease the grate with olive oil.  Working with only 1 or 2 pizzas at a time, transfer the pizzas to the preheated grill.  Cook until the bottom is lightly browned, 2 to 3 minutes.  Then, flip the pizzas over and continue to grill until the other side is toasted, 1 to 2 minutes more.  Remove and set aside while you grill the remaining pizzas.

4.    Top each grilled pizza with some tomato sauce, fresh mozzarella, tomatoes, and garlic.  If desired, season with additional salt and white pepper.  Return the pizzas to the grill, and cook, until the cheese has melted, about 2 minutes more.  Then, remove, top the pizzas with the fresh basil leaves, and drizzle with additional extra-virgin olive oil, if desired.