*  Exported from  MasterCook II  *
                               Grilled Pizza
 Recipe By     : COOKING RIGHT SHOW #CR9730
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Right Show
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      Ounces        pizza dough (recipe included)
      1/4  Cup           virgin olive oil for brushing and drizzlin
      1/2  Teaspoon      fresh garlic -- minced
      1/2  Cup           fontina -- shred, loose pack
    2      Tablespoons   Pecorino-Romano Cheese -- freshly grated
    6      Tablespoons   canned tomatoes in heavy puree -- chopped
    8                    basil leaves
                         --The Pizza Crust--
    1      env           active dry yeast -- (2 1/2 teaspoons)
    1      c             warm water
           pinch         sugar
    2 1/4  tsp           kosher salt
      1/4  c             johnnycake meal <<OR>>
      1/4  c             fine ground white corn meal
    3      tbsp          whole wheat flour
    1      tbsp          virgin olive oil
    2 1/2  c             unbleached white flour -- more as needed
 Dissolve the yeast in warm water with sugar. After 5 minutes, stir in the
 salt, johnnycake meal, wheat flour and oil. Gradually add the white flour,
 stirring with a wooden spoon until a stiff dough has formed.
 Empty the dough onto a floured board, and knead it for several minutes,
 adding enough flour to keep the dough from sticking. When the dough is
 smooth and shiny, transfer it to a bowl that has been brushed with olive
 oil. To prevent a skin from forming, brush the top of the dough with
 additional olive oil, cover the bowl with plastic wrap, and let the dough
 rise in a warm place, away from drafts until double in bulk, 1 1/2 to 2=
 Punch down the dough and knead once more. Let the dough rise again for about
 40 minutes. Punch down the dough. If the dough is sticky, knead in a bit
 more flour. Dough should be very soft however.
 Yield: about 24 ounces of dough or enough for four 12-inch pizzas
 Prepare a charcoal fire, setting the grill rack 3-4 inches above the coals.
 On a large oiled inverted cookie sheet, spread and flatten the pizza dough
 with your hands into a 10-12 inch free form circle, 1/8 inch thick, do not
 make a lip. You may achieve a rectangle rather than a circle; the shape is
 unimportant; do take care to maintain even thickness.
 When the fire is medium hot, use your fingertips to gently lift the dough by
 the two corners closest to you, and drape it onto the grill. Catch the loose
 edge on the grill first and guide the remaining dough into place over the
 fire. Within a minute the dough will puff slightly, the underside will
 stiffen, and grill marks will appear.
 Using tongs, immediately flip the crust over, onto the coolest part of the
 grill. Quickly brush the grilled surface with olive oil. Scatter the garlic
 and cheeses over the dough and spoon dollops of tomato over the cheese. Do
 not cover the entire surface of the pizza. Finally, drizzle the pizza with
 1/2 tablespoon olive oil.
 Slide the pizza back toward the hot coals, but not directly over them. Using
 tongs, rotate the pizza frequently so that different sections receive high
 heat; check the underside often to see that it is not burning. The pizza is
 done when the top is bubbly and the cheese melted, about 6-8 minutes. Serve
 at once topped with the basil leaves and additional olive oil if desired.=20
 Yield: 1 as a main course or 2 as an appetizer.
 NOTE: There are several traps and difficulties that with experience you will
 overcome. To start, be careful not to stretch the dough so thinly that holes
 appear. Don't despair however if small holes do appear. Though you cannot
 repair them, you can work around them. To avoid flare-ups, do not drizzle
 any of the oil into the holes.
 When you are lifting the dough off the cookie sheet, it will invariably
 stretch; do not try to compensate for this by moving your hands apart. Work
 as close to the grill as possible so the dough is without support for a
 minimum amount of time. If after 8 minutes the cheese has not melted and the
 topping is not bubbling, either you have been too cautious in your approach
 to the coals, or you have used too much cheese and topping ingredients. A
 longer time on the grill will only dry out the pizza and toughen it. The
 ideal crust should be both chewy and crisp. Do not be timid about the
 preparation of this pizza. From start to finish, the bold act
 will reward you with a first rate pizza.
             Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
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 NOTES : Show: 10/15/9