Indoor Grilled Tomato and Cheese Pizzas

Published January 1, 2006.

Why this recipe works:

The dough for our grilled pizza recipe was a challenge: It had to be slack enough to be stretched, yet strong enough not to rip. We strengthened the dough by using high-protein bread flour and increased elasticity by adding plenty of water and olive oil to prevent the crust from sticking to… read more

The dough for our grilled pizza recipe was a challenge: It had to be slack enough to be stretched, yet strong enough not to rip. We strengthened the dough by using high-protein bread flour and increased elasticity by adding plenty of water and olive oil to prevent the crust from sticking to the grill. We also discovered that we needed drier and more potent toppings than usual for our grilled pizza recipe. Salted and drained tomatoes kept the crust crisp, and full-bodied, soft fontina cheese mixed with a little Parmesan was potently flavored and didn't ooze.

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Makes four 9-inch pizzas

If you don't have two wire cooling racks, the pizzas can be baked directly on the baking sheet for a slightly less crisp crust. You will need a grill pan to make this recipe.

Ingredients

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