Grilled Pizza with Goat Cheese, Tomatoes, and Thyme
The Oprah Magazine
If you prefer, you can replace the plum tomatoes in this
recipe with 4 ounces sun-dried tomatoes, packed in oil, drained, and chopped.
For the crust, the higher the humidity, the more flour you'll need to use.
1 package(s) (1/4
1 cup(s) lukewarm water
3 to 3 1/2 cups high-gluten flour
1 teaspoon(s) salt
4 tablespoon(s) extra-virgin
olive oil, plus more for bowl
1 1/2 cup(s) (8
plum tomatoes, seeded and chopped
2 teaspoon(s) fresh
In a small bowl, combine yeast and
water. Cover and place in a warm part of the kitchen until mixture begins
to bubble, about 10 minutes.
In a food processor fitted with a knife
blade, combine 3 cups flour, salt, 2 tablespoons olive oil, and yeast
mixture. Process until a soft dough forms,
about 45 seconds. If necessary, add more flour and pulse as needed until
dough begins to pull away from the sides of the bowl. Turn dough onto a
lightly floured work surface; knead about 2 minutes.
Coat the inside of a large mixing bowl
with oil. Coat dough thoroughly with oil. Place dough in bowl, cover with
plastic wrap, and place in a warm part of the kitchen. Let rise until
doubled in size, about 1 hour.
Punch down dough. Cut in half and shape
into 2 balls. Place on floured surface. Let rise again at room temperature
for 30 minutes.
Preheat gas grill to medium, or prepare
a charcoal grill for direct grilling over medium heat. Roll dough balls
into two 10-inch-round pizza crusts.
Place pizzas on the grill and cook 3 to 5 minutes (the longer you cook
them, the crispier they'll become).
Using tongs, turn pizzas over and brush
with remaining 2 tablespoons olive oil. Sprinkle each pizza with half the
cheese, half the tomatoes, and half the thyme. Grill until the cheese has
melted, about 5 minutes.