Grilled Focaccia Pizza
Golden, crispy-edged focaccia dough kisses the grill grates, creating the most irresistible smoky base for your favorite toppings. The contrast of charred, bubbling crust with tender, herb-scented bread transforms pizza night into something magical.
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.