Servings
4
Prep Time
2 hours
Cook Time
10 minutes
Author:
Feedfeed
Kick off summer grilling season with these delicious grilled pizzas. Topped with a luscious basil pesto, sautéed mushrooms, and a generous drizzle of La Tourangelle Garlic Oil, these tasty pies are the ultimate warm weather dinner. Rev up the grill (or use a grill pan if you don’t have access to a grill), and get ready to knead!
Ingredients
- 1 1/4 cups water, or light beer (one 12 ounce bottle or can), warmed slightly
- 1 tablespoon honey
- 1 (1/4 ounce) packet active dry yeast
- 4 cups all-purpose flour, plus more for kneading
- 2 tablespoons La Tourangelle Organic Extra Virgin Olive Oil
- 1 1/2 teaspoons kosher salt
- 2 cups packed fresh basil
- 1/2 cup grated Parmesan cheese
- 1/2 cup La Tourangelle Organic Extra Virgin Olive Oil
- 1/4 cup pine nuts, toasted
- 1 lemon, zested and juiced
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons butter
- 1 pound mushrooms, mixed, sliced (about 4 cups)
- Kosher salt and freshly ground black pepper, to taste
- La Tourangelle Organic Canola Oil Spray
- 8 ounces fresh burrata, torn
- La Tourangelle Garlic Oil, for drizzling
- Parmesan cheese, grated
- Crushed red pepper flakes, optional
- Fresh basil, for garnish
-
Flakey sea salt
- Black pepper
For the dough
For the pesto
For the mushrooms
To assemble
Directions
For the dough
- Set oven to 200˚F.
- In a very large heat-safe bowl, mix beer, honey, and yeast. Let sit for 10 minutes until yeast has bloomed.
- Add flour, La Tourangelle Organic Extra Virgin Olive Oil, and salt, and mix with a wooden spoon, then knead by hand. Add another spoonful of beer if the dough is too rough.
- Once oven reaches 200˚ F, turn it off, cover bowl with plastic wrap and place in oven for approximately 2 hours, or until the dough has doubled in size.
For the pesto
- Combine all ingredients in a high speed blender until thick and creamy. Store in refrigerator until ready to use. Yields about 1 cup.
For the mushrooms
- In a medium skillet over medium high heat, melt butter. Add mushrooms and saute until golden brown and crispy, about 10 minutes. Season to taste and set aside.
To prepare the pizzas
- Once dough has doubled, punch down and lightly flour your work surface. Line a baking sheet with parchment paper or flour a pizza peel. In the time it has risen it should change from that craggy rough ball to something very loose, soft, sticky and stretchy. Scrape dough onto floured surface.
- Flour the top of the dough, and divide dough in equal quarters (about 9 ounces each). Form them into ball-like shapes.
- Grab first round with floured hands and let the loose, soft dough stretch and fall away from your hands a few times before landing the dough on your prepared baking sheet/peel. Use floured fingers to press and nudge dough into a roughly round or rectangular shape. Repeat with remaining dough.
- Heat grill and brush grates with oil. Lay the first dough down and let cook for 3 minutes. Brush oil on the top side of the dough before using tongs to flip.
- Spread with ¼ cup pesto and ½ cup sauteed mushrooms. Top with 2 ounces freshly torn burrata. Repeat with remaining dough and remaining toppings.
- Garnish with La Tourangelle Garlic Oil, red pepper flakes, flaky salt, black pepper, and fresh basil. Serve immediately.