Grilled Focaccia Pizza
Gilled Foccacia Pizza is grilled directly on your grill grate. The lightly charred crust is delicious with the simple traditional toppings.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
15 min
Total Time
2 hr 5 min
Servings
8 servings
Ingredients
- 2 cupswarm water ( between 110º F and 115º F)
- 2 1/2 teaspoonsactive dry yeast
- 1 teaspoonsugar
- 3 1/2 cupsall-purpose flour
- 1 cupsemolina flour ( plus extra for dusting)
- 1 tablespoonKosher salt
- 1 tablespoonextra virgin olive oil
- 2 mediumonions (thinly sliced)
- 1 teaspoonsugar
- 1/2 teaspoonKosher salt
- 2 cupstomato sauce
- 2 cupsgrated Asiago cheese
- 1 poundfresh mozzarella -- shredded
- 3/4 cuppesto
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Dissolve the yeast in the water. Stir in the sugar; let stand until a thin layer of bubbles forms on the surface, 3 to .
- 2
In the bowl of a mixer fitted with a dough hook, measure the flours and salt. Pour in the activated yeast mixture and blend slowly. Once a dough is formed, increase the speed to medium; knead for .
- 3
Remove the dough to an oiled bowl. Cover with plastic wrap and let the dough rise for . Punch the dough down and let it rise for an additional . Start your charcoal in your grill if you are using a charcoal grill.
- 4
While the dough is rising, caramelize the onions. Heat the olive oil in a medium-sized skillet over low heat. Add in the onions. Cook, stirring often, until the onions are starting to brown, about . If necessary, add more olive oil. Add in the sugar and cook for an additional . Set aside until ready to use.
- 5
Divide the dough into six pieces. Cut six 8-inch squares of parchment paper. Brush the squares on one side with olive oil. Roll or stretch a ball of dough into a round on one of the sheets of parchment paper. Repeat with the remaining balls of dough. Sprinkle the tops of each pizza lightly with semolina.
- 6
Preheat a gas grill to high. If you're working with charcoal, burn your coals down until they are partially covered with white ash; use two pans of coals separated from each other.
- 7
Working with two pizzas simultaneously, slide each pizza off of the parchment directly onto the grill grate over the coals or the flame. Close the lid and cook for 1 1/. Open the cover, flip the pizzas, and grill for another 1 1/. Remove the pizzas to a pan and top with your toppings.
- 8
Return the pizza to the center of the grill (not above coals or flames). Cover and cook for an additional until cheeses melt. Serve immediately.