A Quick Heart-Healthy Pizza Dough with the use of olive oil. This recipe does use yeast.
1-1/2 cup lukewarm water
1 package rapid rise yeast
1-1/2 tablespoon sugar
2 tablespoons olive oil, plus more for oiling the dough
4 cups all purpose, unbleached flour
1-1/2 teaspoon salt
Preheat oven to 100-degrees. Pour water into bowl of full-size processor. Sprinkle yeast and sugar over water and pulse twice. Add oil, flour, salt, and process until dough comes together. Process another 30 seconds. Dough should be soft and slightly sticky. If too sticky to handle, add one or two tablespoons flour and pulse once or twice.
Turn dough out onto a floured work surface; knead to form a smooth ball. Put dough in deep, lightly oiled bowl and cover with plastic wrap. Place in warmed oven. Let rise for 30 minutes, or until doubled. Remove dough, punch down and turn out onto lightly floured surface. Divide into four balls.
At this point, dough may be refrigerated or frozen. Bring to room temperature before rolling.
To Roll: Place ball in center or work surface sprinkled lightly with flour or cornmeal. With rolling pin, roll dough from center to edges, to a ten to 12-inch circle.
To Grill: Brush both sides of dough with olive oil. Pick up circle by edges (like a wet T-shirt) and gently place on preheated grill.
Prepare toppings: Because baking time is short, some toppings should be precooked or blanched: meats, thinly sliced potatoes, peppers, eggplant, asparagus, broccoli, garlic, zucchini. For best flavor, grate or crumble cheese just before topping pizza. Have all ingredients ready before placing crust on grill. If using a sauce, warm before spreading on dough.
Recipe makes 8 servings.
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