Behind the Recipes
Pizza with Tomato, Goat Cheese and Basil by Divya Gugnani
Makes 4 servings
INGREDIENTS:
1 package (1/4 ounce) active dry yeast
1 cup warm water
3 to 3 1/2 cups high-gluten flour
1 teaspoon salt
4 tbsp. extra-virgin olive oil, plus more for bowl
1 1/2 cup (8 oz.) soft goat cheese, crumbled
3 fresh plum tomatoes, seeded and chopped
2 teaspoons fresh basil leaves
PREPARATION:
1. In a small bowl, mix yeast and water well. Cover and place in a warm part of the kitchen until mixture begins to bubble, about 10 minutes.
2. In a food processor with a knife blade, combine 3 Cups flour, salt, 2 Tablespoons olive oil, and yeast mixture. Blend until a soft dough forms, about 45 seconds. If necessary, add more flour and pulse as needed until dough begins to pull away from the sides of the bowl. Turn dough onto a lightly floured surface and knead about 2 minutes.
3. Brush oil onto the inside of a large mixing bowl. Coat dough thoroughly with oil. Place dough in bowl, cover tightly, and place in a warm part of the kitchen. Let rise until doubled in size, about 1 hour.
4. Punch down dough. Cut in half and shape into 2 balls. Place on floured surface. Let rise again at room temperature for 30 minutes.
5. Preheat gas grill to medium, or prepare a charcoal grill for direct grilling over medium heat. Roll dough balls into two 10-inch-round pizza crusts. Place pizzas on the grill and cook 3 to 5 minutes, longer for more crunch.
6. Using tongs, turn pizzas over and brush with remaining 2 Tablespoons olive oil. Sprinkle each pizza with half the cheese, half the tomatoes, and half the basil. Grill until the cheese has melted, about 5 minutes.
Enjoy hot with a sprinkle of oregano flakes and crisp white wine.
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