California-Style Grilled Pizzetta
Found In: Appetizer, Baked goods, Vegetarian
| Dough: |
| 1 1/2 cups | Warm water |
| 1 teaspoon | Active dry yeast |
| 1/4 teaspoon | Granulated sugar |
| 3 Tablespoons | Olive oil |
| 1/4 teaspoon | Salt |
| 4 cups | Unbleached all purpose flour |
| Topping: |
| 3 cups | Roasted red bell peppers, sliced into 2-inch strips |
| 2 cups (12 oz.) | Fresh mozzarella cheese, chopped |
| 2 cups | California Ripe Olives, halved |
| 1 1/2 cups | Arugula, thinly sliced into ribbons |
In a large mixing bowl, whisk together water, yeast, sugar and 1 cup of flour evenly combined. Allow to rest in a warm environment for 10-15 minutes until mixture begins to look bubbly on top. Mix in 2 tablespoons of olive oil and salt, then knead in flour 1 cup at a time. Cover bowl, and allow dough to rise in a warm spot for 1 hour.
After dough has risen, punch down and transfer to a lightly floured surface. Divide into 6 (4-5 oz.) pieces and shape into balls. Allow to rest for 10-15 minutes, then, using a rolling pin, flatten each ball into a thin 7-inch disc.
Preheat grill on high heat. Brush each disc with remaining olive oil, then slide onto grill (oil side down). Cook for 3-4 minutes over high heat, then transfer to a clean cutting board or plate with the cooked side facing up.
Top each pizzetta crust with 1/2 cup of roasted peppers, 2 ounces of mozzarella and 1/3 cup of California Ripe Olives. Slide onto grill, cover and cook over medium-high heat for 4 minutes until dough is crisp and cheese is melted. Remove to a clean cutting board, sprinkle with arugula and cut into quarters. Makes 6 pizzettas.
