Whole Wheat Grilled Pizza

Whole Wheat Grilled Pizza

This is a snap to put together if you mix the dough together the night before, and let it hang out in the refrigerator overnight.

1 tablespoon active dry yeast (about 1 packet)
1 tablespoon honey
1/3 cup warm (about 100 degrees) water
2 cups whole-wheat flour
1 cup unbleached all-purpose flour
1 teaspoon salt
1 cup warm water
Olive oil

1. Combine yeast, honey, and 1/3 cup warm water in a small bowl; stir briefly with a fork. Mixture should foam a bit after 10 minutes (if it doesn’t, your yeast is no good). After it foams, transfer to a mixer bowl. Add flours and salt. Use 1 cup warm water to rinse all yeast mixture from the small bowl; add water-yeast mix to flour mixture. Mix on medium speed for 10 minutes. Dough should be a little sticky and elastic. Remove from mixer and knead briefly on counter.

2. Form dough into a ball and plop into a large, deep bowl. Rub dough with a little olive oil; cover bowl with a clean towel. Allow dough to rise in a warm spot for 1 hour. (A gas oven with just the pilot on is perfect. If your oven is electric, turn it on low for 10 minutes; then turn it off and put the dough in.)

3. Punch down dough. (If necessary, wrap the dough in plastic and refrigerate overnight before proceeding.) Roll into disks about ¼-inch thick. It is important that the dough relaxes after it is rolled. You can put flour or semolina on a waxed-paper-lined baking sheet and keep rolled dough circles covered in the fridge for up to 24 hours. Bring dough to room temperature before grilling.

Top with fresh goat cheese, parmesan, toasted pine nuts, roasted garlic cloves.

Make a quick salad of mixed green, with toss with vinaigrette (combine 3 tablespoons olive oil, 1 tablespoon white wine vinegar, salt and pepper shaken in a pint jar), and serve over the pizza crust after the cheese is melted.

Grilled asparagus is also good.