Grilled Tomato and Cheese Pizzas For Charcoal Grill

Name: Grilled Tomato and Cheese Pizzas For Charcoal Grill
Yield: Serves 8-12 (Makes four 9-inch pizzas)
Ingredients: 2 tablespoons, extra-virgin olive oil; 1 cup, water (8 ounces), room temperature; 2 cups, bread flour (11 ounces), plus more for work surface; 1 tablespoon, whole-wheat flour (optional); 2 teaspoons, sugar; 1 1/4 teaspoons, table salt; 1 teaspoon, instant yeast; 1 1/2 pounds, medium plum tomatoes (5 to 6), cored, seeded, and cut into 1/2-inch dice; 3/4 teaspoon, table salt; 6 ounces, fontina cheese, shredded (about 2 cups); 1 1/2 ounces, Parmesan cheese, finely grated (about 3/4 cup); 1/2 cup, chopped fresh basil; 1/3 cup, extra-virgin olive oil; 4 medium, garlic cloves, minced or pressed through a garlic press (about 4 teaspoons); 1/2 teaspoon, red pepper flakes

Main Courses
Cheese
Grilling & Barbecue
Pizza

Appears in Cook's Illustrated July/August 2005, America's Test Kitchen TV

Burnt or bland, most homemade versions of this restaurant classic can't come close. Could we make grilled pizza a success for the backyard cook?

SERVES 8-12 (Makes four 9-inch pizzas)

TIME 2 hours, plus 1½ to 2 hours rising and 30 minutes draining

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