Summer Veggie Grilled Pizza with Whole Grain Crust

Course Main Course

Cuisine American

Keyword grilled, pizza, summer veggies, vegetarian, whole grain crust

Prep Time 25

Cook Time 10

Rise Time 1

Servings servings

Calories 56kcal

Ingredients

2 cups warm water
1 1/2 tablespoons yeast
2 tablespoons olive oil
2 teaspoons honey
2 teaspoons sea salt
5 - 5 1/2 cups white whole wheat flour this is essential for your dough - do not use hard red winter wheat
1/4 cup corn meal, divided

Instructions

In a large bowl combine water, yeast, olive oil, honey, sea salt, and 5 cups of flour. Mix together with a wooden spoon until a rough dough forms. Next, use your hands to knead the dough. If the dough feels really sticky, add a bit of flour as you knead. You know the dough is ready when it feels tacky on your hands but doesn't break off into little bits on your hands.
You can also use a stand mixer to make the dough. Using your dough hook, combine water, yeast, olive oil, honey, sea salt, and 5 cups of flour. Mix on medium speed until a ball has formed. Slowly add flour until the ball of dough "cleans" the sides of the bowl. The dough will look uniform and smooth.
Cover the bowl with plastic wrap (or moist tea towel).
After 45 minutes - 1 hour your dough will be light and ready for toppings.
Turn on your grill to medium-high heat. (It should be about 500 degrees when you put in your pizza.)
While you're waiting for your grill to heat up get your dough and toppings ready. Prepare a cutting board by dusting it generously with corn meal (about 1/2 tablespoon.) Next, take a fist-sized piece of dough and start to stretch it out. The dough needs to be 1/8" thick. You can use a rolling pin to thin out the dough. Your dough will be about 8 - 10 inches across. Test the dough right now and see if it can slide around on top of the corn meal.
Put on 2 tablespoons of olive oil, pesto, or marinara. Top with 1/3 cup of mozzarella cheese, shredded spinach, and julienned roasted red bell peppers.
Open your grill and gently coax your pizza off the cutting board into the center of the grill.
Close the grill. Check on the pizza in about 5 minutes. You'll know it's ready if the cheese in the middle is melted and the bottom of the crust is brown and crisp.
Garnish with fresh basil just before serving.
Left over dough can be refrigerated for 1 week.

Nutrition