Garlic-Herb Pizza with Bread Machine and Grill
Ingredients
2 tablespoon olive oil, plus extra for brushing
1 tablespoon garlic, minced
1⁄2 teaspoon herbes de Provence
1 teaspoon ground black pepper
1 1⁄4 cups water
2 1⁄4 teaspoon active dry yeast
1 teaspoon sugar
3 cups bread flour, plus extra for rolling
1⁄4 cup cornmeal
2 teaspoons salt
Pizza toppings such as pizza sauce, mozzarella cheese, and sautéed mushrooms
Instructions
1. Heat 2 tablespoons oil in a small skillet; add next 3 ingredients and cook over low heat until garlic softens, about 5 minutes. Cool.
2. Add oil mixture and remaining ingredients to the bread machine in the order given by the manufacturer. This is mostly likely wet, then dry, and then yeast. Set machine to dough setting and press start.
3. Divide into 8 equal pieces. Roll each portion to form a smooth, round ball. Place the balls on a lightly floured surface, cover with a damp cloth, and let rest until they puff slightly, about 30 minutes.
4. Heat grill. Roll each dough ball into a 7-inch round, flouring work surface and dough as necessary. Place on a floured cookie sheet; sprinkle top with flour.
4. Brush tops of 4 dough rounds with some olive oil. Grill oil side down, covered, until dark brown grill marks appear, 1 to 1 1⁄2 minutes. Burst any bubbles that develop. Brush dough tops with oil, then flip and grill, covered, for another 1 to 2 minutes until dark grill marks appear.
5. Heat broiler. Top pizzas as desired and broil until the toppings sizzle and the cheese melts, 1 to 2 minutes. Serve.
Note: In theory it is possible to put the toppings on after flipping the dough in step 4 and let the grill get them all melty and heated. In actuality the grill is very hot and if it’s also dark out this is just not the best idea. Not that I tried this or anything. I recommend the broiler method.
Comments
This recipe is inspired by an article in the May/June issue of Cook’s Illustrated from 1993. I had a few issues – like trying to top the pizzas on the grill and letting a few of the crusts get a bit too dark. Overall it worked well and the pizzas were delicious. Grilling the pizza rounds made me think that the same thing should work for naan.
I’m definitely interested in trying this again when it’s not dark outside so I’ve got more light to work with. It was a pretty quick process after the dough was ready! Our toppings were pizza sauce, mozzarella cheese, bacon, sautéed mushrooms, and pepperoni.
Cook’s Illustrated 1993