Grilled Pizza
"This grilled pizza recipe is a mix-and-match situation, so feel free to use any and all of the toppings below or choose your own. The quickly wilted leafy greens take on a pesto-ish vibe when combined with garlic, grated Parmesan, and lots of bright lemon zest. They’re especially good when dolloped on a pie with cured meat and salty cheese. Add juicy burst tomatoes, Swiss chard, tomato passata, and/or rosemary agrodolce, as the mood strikes you. (The agrodolce brings a balanced mix of sweet, salty, acidic, and he..."
INGREDIENTS
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1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)
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1 tsp. sugar
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⅓ cup (42 g) whole wheat flour
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2½ tsp. kosher salt
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2 Tbsp. extra-virgin olive oil, plus more for bowl
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3 cups (375 g) bread flour, plus more for surface
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3 Tbsp. extra-virgin olive oil
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1 pint cherry tomatoes
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Kosher salt, freshly ground pepper
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3 garlic cloves, thinly sliced
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1 tsp. dried oregano
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1 bunch Swiss chard
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3 Tbsp. extra-virgin olive oil
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Kosher salt, freshly ground pepper
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½ tsp. crushed red pepper flakes
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1 garlic clove
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1 lemon
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½ oz. Parmesan, finely grated (about ½ cup)
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1 (28-oz.) can whole peeled tomatoes
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⅓ cup extra-virgin olive oil
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2 tsp. kosher salt
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Bread flour (for dusting)
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Extra-virgin olive oil (for brushing and drizzling)
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1 1-lb. ball mozzarella, torn into bite-size pieces
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8 oz. Manchego cheese, coarsely grated
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4 oz. sliced pepperoni and/or thinly sliced soppressata (optional)
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Rosemary Agrodolce (optional)
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Basil leaves, torn if large, and crushed red pepper flakes (for serving; optional)
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