Vegan Grilled Pizza from the Natural Gourmet Cookery School
A little unconventional pre-bake grilling gives these unique mini pizzas a special flavor.
December 10, 2009
Serves 4
What you need:
- 1 cup warm water
- 1 package active dry yeast (1 tablespoon)
- 1 tablespoon dry sweetener
- 1 tablespoon extra virgin olive oil
- 2-1/2 to 3 cups unbleached white flour
- 1 teaspoon kosher salt
- Desired pizza toppings
What you do:
- Preheat oven to 425 degrees. In a mixing bowl, combine water, yeast, and sweetener and stir until the yeast and sweetener dissolve. Stir in 1 tablespoon of oil and 1 cup of flour. Stir in a second cup of flour and the salt. Sprinkle some of the remaining flour over a work surface and on your hands. Knead dough on work surface, gradually adding flour until the dough no longer feels sticky.
- Lightly oil a large bowl. Shape the dough into a ball and rotate it in the bowl to coat it with the oil. Cover the bowl tightly with plastic wrap and set in a warm, draft-free place until doubled in size, about 30 minutes. Punch the dough down and knead it for about 1 minute. Return the dough to the bowl and let rise again, about 15 minutes.
- Roll the dough into 2-inch wide flat disks and brush both sides with oil. On an oiled grill, grill pizza on both sides. Put desired toppings on pizza and bake in oven for 10 minutes. Serve immediately.
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