Pizza is completely grilled from crust to toppings. gives it an extra summer flavor, especially if you fry on coal. Grill toppings like a simple one in advance grilled grilled tomato sauce slices of red onion and fennel root, as well as fried mushrooms shiitake. Keep them near the grill while preparing the base for pizza. Finished cakes are covered with mozzarella slices, all grilled toppings and additionally sprinkled Italian capicola sausage and fresh juicy herbs. Delicious a juicy appetizer with Mediterranean flavors is excellent outdoor recreation solution. Share with friends: 
Time: 2 hours. 35 minutes Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. flour + additionally for work
- 2 tsp Sahara
- 1 sachet of active dry yeast
- 2 tbsp. l olive oil + optional to grease a bowl and sprinkle pizza
- 1 tsp salt
- Grilled toppings (see cooking)
- 220 gr mozzarella chopped
- 0.5 tbsp. chopped baked sweet peppers
- 110 gr. thinly sliced spicy or sweet capicola torn into pieces
- 1 tbsp. micro greens, pea shoots, or other greens
- Half a bunch of basil, tear the greens
Recipes with similar ingredients: yeast dough, mozzarella cheese, sweet pepper, capicola, basil
Recipe preparation:
- In a small bowl, mix 1 tbsp. warm water (approximately 40 ° C) and sugar and sprinkle on top of the yeast. Let stand until you go foam, about 10 minutes. Stir in olive oil.
- In a large bowl, combine flour and salt. Do in the center deepening, pour in a mixture of yeast and knead loose dough. Put it on a floured surface and knead until the dough will not become uniform and elastic, about 5 minutes, adding exactly so much flour that it does not stick.
- Form a ball, put in a large oiled olive oil bowl and turn to cover the dough with butter. Seam the ball down, cover with plastic wrap and leave to rise when room temperature, until the dough doubles in volume, about 1 hour 30 minutes.
- Meanwhile, heat the grill to a moderate to high heat ( using a charcoal grill, rake the coals in one direction) and fry pizza toppings. pizza toppings on grilling. Tomato sauce. Grill 3 ripe tomato, turning until they char, 10 minutes. Shift in a bowl, add 1 chopped clove of garlic, 2 tbsp. l olive oils, salt and black pepper. Cool, then grind to consistency of sauce. Onion / Fennel. Cut 1 medium red onion or 1 small onion fennel on 8 slices. Mix with 1 tbsp. l olive oil, salt and pepper. Grill turning, until soft, about 10 minutes; then chop thinly. Mushrooms. Mix 200 gr. clipped shiitake mushrooms with 3 tbsp. l olive oil, salt and pepper. Grill turning, until soft, about 2 minutes on each side; then cut in half.
- Arrange the fried vegetables in piles on a baking sheet, sprinkle with salt and black pepper, drizzle with olive oil. Add the remaining toppings on a baking sheet, place next to the grill.
- Reduce the heat of the grill to moderate (distribute on a charcoal grill coals in one layer and let them cool until they are covered light gray ash). Divide the dough in half and sprinkle it and work surface with flour. Stretch each piece into a rectangle 18×30 cm in size, about 0.3 cm thick.
- Lubricate the inverted pan with olive oil and place on him both rectangles of dough. Then lift each rectangle around the corners and put on the grate with the oiled side down; fry until the dough is tightened and the bottom side is strong and covered with marks from the grill, about 5 minutes.
- Turn the tortilla over with tongs, grease with olive oil, then brush with tomato sauce and cover with mozzarella slices. From above lay out grilled vegetables and baked bell peppers. Cover and cook until the cheese is melted, about 5 more minutes.
- Put the pizza on a cutting board. Cover with the filling. Sprinkle with capicola slices, herbs, basil and salt, drizzle olive oil.
