Serves 8
Prep time: 45 minutes plus resting and rising times..over the
course of 2 days
Crust
1 cup unbleached flour
1 1/4 teaspoons active dry yeast
1 tablespoon honey
3/4 cup warm water
Mix the flour, yeast, honey, and water together until smooth. Cover with
plastic wrap and set aside in a warm spot till light and bubbly, about
1 1/2 hours.
1/2 cup whole wheat flour
1/2 cup unbleached flour, plus extra for kneading
1 1/2 tablespoons olive oil
1 teaspoon sea salt
1-2 tablespoons additional olive oil for bowl and brushing
Stir in the whole wheat flour, unbleached flour, oil and salt. Turn out
onto a floured work surface and knead until smooth and elastic, about
10 minutes. Clean out the bowl and drizzle in about a tablespoon of olive
oil. Place the dough in the bowl, turn to coat with oil, cover with plastic
and a towel Set aside to rise until double, about another hour. (You can
put the dough in the refrigerator at this point for a couple days. Bring
out 2 hours before you plan to bake the pizza) Punch down and divide into
8 balls. Place on an oiled baking sheet and let rise a third time, about
30 minutes. When ready to bake press out into a flat round and brush with
oil on both sides. Lay on a sheet pan to have ready when the fire is ready.
For a Charcoal grill: Place the glowing coals, started in a chimney, on
one half of the grill, so you have a hot side and a cooler side. Place
one piece of the dough on the hot side and cook for a minute or two. When
the dough is golden brown and rigid, turn over. When the crust is starting
to brown move to the cooler side and put the lid on for a minute or two
to finish.
On a Gas Grill:
Heat the grill to medium hot. Place the dough on the grill and when it
is golden on the bottom and rigid, turn to the other side. Cook until
it is golden on this side.
Topping
1 clove garlic
1/2 teaspoon kosher salt
1 small bunch basil
1/4 cup olive oil
1-2 yellow summer squash
1-2 cucumber
1/2 green bell pepper, cut into thin slices
1/2 orange bell pepper, cut into thin slices
1/2 cup coarsely grated Parmesan cheese
In a mortar and pestle pound the garlic and salt into a paste. Tear the
leaves from the basil branches and add to the mortar, pounding as you
go until a paste is formed. Spread a portion on each flatbread. Shave
the yellow squash and cucumber with a vegetable peeler. Gracefully arrange
the strips of vegetables on each bread. Top with a sprinkling of coarsely
grated Parmesan cheese.
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