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Mediterranean Grilled Pizza

Makes: 8 (8-inch) pizzas
Prep Time: 20 minutes
Grill Time: 6 to 8 minutes
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Ingredients

Crust:

3-1/2 to 4 cups all-purpose flour
1 envelope Fleischmann's® Pizza Crust Yeast
1 tablespoon sugar
1-1/2 teaspoons salt
1-1/3 cups very warm water (120° to 130°F)*
1/3 cup Extra Virgin Olive Oil

Additional flour for rolling

Toppings:

1 container (7 to 10 ounces) flavored hummus
1 cup chopped asparagus (use thin spears or slice in half)
1/2 cup roasted red pepper strips
1/2 to 3/4 cup crumbled goat OR feta cheese
2 tablespoons pine nuts

Directions

  1. Start charcoal fire or preheat gas grill to medium-high heat.
  2. Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl.  Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough.  Dough should form a ball and will be slightly sticky.  Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about  5 minutes.
  3. Divide dough into 8 portions.  Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
  4. Using hands, lift each crust carefully and place on grill.  Cook for 3 to 4 minutes until bottom is lightly browned and top looks set.  Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
  5. Spread about 2 tablespoons hummus over the grilled side of each pizza crust.  Top with 2 tablespoons asparagus, 1 tablespoon roasted red pepper, about 1 tablespoon goat cheese and a few pine nuts.  Repeat with remaining pizzas.
  6. Carefully slide each pizza onto the grill.  Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted.  Remove from grill and serve immediately.



Tips

*If you don't have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking.  Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion.  Rotate dough a quarter turn and repeat the "fold, push and turn" steps.  Keep kneading dough until it is smooth and elastic.  Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

Dough sticking to grill?  Make sure grill has been preheated and cleaned.  To prevent sticking, drizzle oil over paper towel and carefully wipe over grates.