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Paganini's Pantry

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Grilled White Pizza with Rosemary

Serves 6

 

1 cup warm water (95° - 110°)

2 packages dry yeast

1 tsp. sugar

3 cups all purpose flour

1 Tablespoon fresh rosemary, minced

1 tsp. sea salt

1/4 cup extra virgin olive oil

2 Tablespoons minced garlic

8 oz shredded mozzarella

8 oz shredded fontinella cheese

8 oz provolone cheese

 

Heat grill. Place water in a bowl, stir in yeast and 1 tsp. sugar. Cover with a plastic wrap and let it proof for 10 minutes in a warm spot.

 

Mix 2 cups of flour and rosemary with the proofed yeast. Mix with the help of a fork. The dough will be sticky and wet. Place in a bowl covered with plastic wrap and allow to rest for 30 minutes or more in a warm spot away from drafts.

 

Add remaining 1 cup of flour, ¼ cup of olive oil and salt. Mix ingredients well by hand or in a food processor. Work the dough for ten minutes until smooth and elastic. (Adding a little more flour or water if needed).

 

Shape the dough into a ball and place it in an oiled bowl. Cover with plastic wrap. Let the dough rise until double in bulk for 40 minutes.

 

Mix cheese and garlic in a bowl and set aside.

 

Punch down and divide dough into two equal pieces. Roll out each piece to about 1/4 inch thick. Brush lightly with olive oil and sprinkle with salt on the top of each pizza. Place dough in the heated grill and grill on each side 4-5 minutes.  Remove from grill and top with cheese mixture and return to grill.  Close top of grill to allow cheese to melt for 2-3 minutes.

 

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