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Cheese-Tomato Pizzas

1 recipe basic pizza dough or quick-rise pizza dough
2 cups well-seasoned tomato sauce
4 garlic cloves, minced (optional)
1/2 cup grated mozzarella cheese
1 1/2 cups freshly grated Parmesan or Asiago cheese
olive oil

For these and other grilled pizzas, use a vegetable grill rack or
pizza grill rack for an evenly browned crust. Because pizza grilling
goes fast, have your tools, rolled-out dough, sauce, and cheese at
hand when you begin, along with plates or platters on which to put
the finished pizzas. Be sure the sauce is piping hot, which will
help ensure that the toppings fully heat through.

Prepare the pizza dough according to the recipe directions. While
the dough is resting, prepare a medium fire in the grill. Using
a lightly oiled vegetable grill rack or pizza grill and preheating
it over the fire will result in a more evenly baked crust, but
using a vegetable grill rack is not necessary.

Heat the sauce, with the garlic, if desired, and keep warm. The
sauce should be hot when it is spooned onto the pizza, otherwise
the cheese won't melt properly.

Combine the mozzarella and Parmesan or Asiago in a bowl and mix

Divide the dough into 6 balls. Roll out the balls to make small
pizzas about 1/2 inch thick. Brush both sides with olive oil.
Stack the dough rounds on a plate.

Place a round of dough on the grill (or on the vegetable grill
rack, if using). Grill until the surface of the dough is bubbly
and the bottom is browned, 2 to 3 minutes. With a pair of tongs,
lift the pizza off the grill and invert onto a plate or baking
sheet. Sprinkle 1/6 of the cheese over the browned crust, then
spread 1/6 of the sauce on top. Return the pizza to the grill,
sauce side up, and grill until the bottom is well browned, 1 1/2
to 2 minutes more. If at any point the pizza seems to be cooking
too quickly, reduce the heat on a gas grill or move the pizza to
a cooler spot over charcoal or wood to avoid scorching.

Place the pizza on a serving plate and keep warm. Repeat with the
remaining dough and toppings.

Cut each pizza in halves or quarters and serve warm.

Quick-Rise Pizza Dough

3 cups all-purpose white bread flour
1 package quick-rising yeast
2 teaspoons salt
1/2 teaspoon sugar
1 cup water
2 tablespoons extra-virgin olive oil

Makes 6 individual-size pizzas, two 10-inch to 12-inch round pizzas,
or two 12-inch by 15-inch rectangular pizzas.

In a food processor fitted with the dough blade, combine the flour,
yeast, salt, and sugar. Process to mix.

In a small saucepan or in a microwave-safe container, combine the
water and olive oil. Heat until an instant-read thermometer
registers 125 to 130 F.

With the food processor motor running, slowly pour in the heated
water mixture and process until the dough forms into a ball.
Continue processing for 1 minute more to knead the dough. Turn
onto a lightly floured surface, cover with plastic wrap, and let
rise for 30 minutes.

To shape the dough into individual-size pizzas: Divide the dough
into 6 balls. On the floured work surface, roll out each ball into
a circle about 6 inches in diameter and about 'A inch thick. Brush
both sides with olive oil. You can stack up the dough rounds and
they won't stick together if they have been well oiled. The dough
is ready for grilling.

To shape the dough into two round or rectangular pizzas: Divide
the dough into two balls. Brush the surface of a vegetable and/or
pizza grill rack with oil. Stretch the dough to fit onto the rack.
The dough is now ready for grilling.


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