Pizza from the Grill With Oven-Roasted Tomato Sauce

Name: Pizza from the Grill With Oven-Roasted Tomato Sauce
Prep time: 25 min
Cook time: 48 min
Total time: 1 h 13 min
Yield: 4 12
Ingredients: 1 cup warm water (105-115F); 1 tablespoon sugar; 1 (1/4 ounce) package active dry yeast (2 1/4 tsp); 2 1/4 cups all-purpose flour; 1 cup cake flour; 1 tablespoon kosher salt; 2 tablespoons olive oil; 4 lbs roma tomatoes, quartered (8 cups); 1 cup chopped onion; 4 garlic cloves (whole); 2 teaspoons kosher salt; 1 teaspoon red pepper flakes; 1 teaspoon sugar; 1/2 cup olive oil; 1/2 cup snipped fresh basil; olive oil, fresh mozzarella cheese, sliced pepperoni, spinach, Parmesan cheese, red pepper flakes, fontina chee

Submitted by Diane C 2

"Makes enough for 4 - 12" pizzas. For successful grilled pizza the dough needs to be rolled thinly enough to cook through without burning and do not overload the pizza with toppings. 3 hours rising time not included in cooking/prep time. Recipe from Cuisine at Home."

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photo by Diane C 2

Ready In:: 1hr 13mins
Ingredients:: 16
Yields:: 4 12

ingredients

Pizza Dough
1 cup warm water (105-115F)
1 tablespoon sugar
1 (1/4 ounce) package active dry yeast (2 1/4 tsp)
2 ¹⁄₄ cups all-purpose flour
1 cup cake flour
1 tablespoon kosher salt
2 tablespoons olive oil
Oven-Roasted Tomato Sauce
4 lbs roma tomatoes, quartered (8 cups)
1 cup chopped onion
4 garlic cloves (whole)
2 teaspoons kosher salt
1 teaspoon red pepper flakes
1 teaspoon sugar
¹⁄₂ cup olive oil
¹⁄₂ cup snipped fresh basil
Toppings (any combination of the following)
olive oil, fresh mozzarella cheese, sliced pepperoni, spinach, Parmesan cheese, red pepper flakes, fontina chee

directions

Pizza dough:
Combine water, sugar, and yeast. Proof until mixture turns foamy, about 5 minutes.
Mix flours and salt in the bowl of a stand mixer fitted with a dough hook. Add oil to proofed yeast mixture; then pour into flour mixture. Knead dough on low speed 10 minutes. (If kneading by hand, knead dough the same amount of time.).
Place dough in a lightly oiled bowl, turning dough to coat surface. Cover dough with plastic wrap. Let dough rise in a warm place until doubled, about 2 hours.
Punch dough down and divide it into four balls, pinching the bottoms closed. Cover with plastic wrap, and let rise in a warm place another hour.
Oven-Roasted Tomato Sauce:
Preheat oven to 450°F
Combine tomatoes, onion, garlic cloves, salt, pepper flakes, and sugar in a large casserole dish.
Toss tomato mixture with olive oil; roast 35-40 minutes until tomatoes have softened. Remove from oven and mash with a potato masher, keeping tomatoes a bit chunky.
Stir in basil.
Grilling pizza (have toppings ready to go):
Preheat one side of grill to medium-high, the other side to low. Place dough over hot side, close lid, and cook 2-3 minutes. The crust will bubble and grill marks will appear underneath.
Use tongs to flip over crust and move it to the cool side of grill. Brush crust with olive oil.
Add toppings. Keep quantities light so they cook quickly. Return pizza to hot side of grill for 4-5 minutes.
Pizza is done when cheese is melted. Remove pizza from the grill using a pizza peel or the back of a baking sheet.