Roasted Tomato, Grilled Shrimp, and Farmer's Cheese Pizza

Published May 1, 1993.

Why this recipe works:

We set out to develop a grilled pizza recipe with an easy-to-handle dough that was crunchy and flavorful. We found that a small amount of cornmeal added to standard bread dough gave the crust some crunch as well as a bit of sweetness. The addition of olive oil not only created a richer-tasting… read more

We set out to develop a grilled pizza recipe with an easy-to-handle dough that was crunchy and flavorful. We found that a small amount of cornmeal added to standard bread dough gave the crust some crunch as well as a bit of sweetness. The addition of olive oil not only created a richer-tasting crust, but also made the dough for our grilled pizza recipe more resilient during handling and grilling. Without oil, we found, the crust was too dry, had a tendency to scorch more quickly, and became brittle during cooking. Also, the oil became an effective medium for introducing other aromatics into the dough, such as garlic, herbs, salt, and pepper.

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Serves 4 as a main course or 8 as a first course

Ingredients

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