Herbed Pizzas

Ingredients

1 package active dry yeast
cup warm water
1 tsp. sugar
2 cups flour
cup olive oil
2 Tbsp. dried basil
tsp. salt

Cornmeal for sprinkling
Olive oil for coating
2 red or yellow bell peppers
1 cup tomato sauce
lb prosciutto, finely shredded
lb fresh goat cheese
2 Tbsp. chopped fresh basil
Salt & ground pepper, to taste

Preparation

To make herbed pizza dough, in a small bowl, mix yeast, warm water and sugar and let stand until foamy. In large bowl, combine flour, olive oil, basil, and salt. Stir in yeast mixture. Knead until smooth and elastic. Place dough in oiled bowl, turn, cover and let rise in warm place until doubled, 1-2 hours.

Meanwhile, prepare grill for indirect grilling over high heat (400F) and oil the grill rack. For gas grills, shape the dough to fit the unheated portion of the grill or trim precooked rounds as necessary.

Divide dough in half and form 2 balls. On lightly floured board, roll each ball into 10-inch round. Brush both sides (homemade or pre-cooked) with olive oil and sprinkle with cornmeal. 

Place rounds on unheated portion of grill. Cook, turning once, until the dough is grill-marked and heated through, 5-8 minutes per side for uncooked; 3-4 for precooked. Transfer to a work surface.

Grill bell peppers directly over high heat, turning to char and blister on all sides, 5-7 minutes. Transfer to a paper bag, close the bag and let stand for 10 minutes. Peel the peppers and remove seeds and stems. Chop and set aside.

Spread half tomato sauce on each pizza. Top each round with half of the bell peppers and half the proscuitto. Dot each pizza with the goat cheese and sprinkle with the basil. Season with salt and pepper and drizzle olive oil on top.

Place pizzas on unheated part of grill, cover grill, bake over indirect high heat until topping is heated through, about 10 minutes. Serve immediately.

Serves 4.