- 1 cup warm water (105 - 115)
- 1 package active yeast
- 1 tbsp sugar
- 3 1/4 cups flour
- 3 tbsp olive oil
- 1 tbsp kosher salt
Combine the water, yeast and sugar and let sit for about 5 minutes. The yeast will begin to puff up and foam.
*Note - be sure the water is the right temp. IF the water is too hot it may kill the yeast. Also if the yeast does not foam up then it may be dead. Start with another package. Use wheat or whole grain flour for a healthier choice!
Combine the flour and salt in a stand mixer fixed with a dough hook. You can also mead by hand if you do not have a mixer. Once the yeast mixture has started to foam, add the oil to the yeast, then add to the flour and mix on low for about 10 minutes. Once combined form the dough into a ball and place in a large greased ball. Cover the bowl with plastic wrap or towel and place in a warm place for 2 hours to rise. After 2 hours, punch the dough down in the middle and divide into four sections. Form each section into a ball and pinch the bottom. Place each section in another greased bowl and let rise for another hour. When ready, you can roll the dough out onto a lightly floured surface or you can just use your hands to form into a small pizza round.
*Note - you can cover any left over dough in plastic wrap and freeze.
Preheat your grill on one side to Med-High, the other on low heat. Place the dough on the med-high side and close the lid and let it cook for 2-3 minutes. The dough will bubble up and get good grill marks. Then flip over to the low heat side and brush with olive oil and salt. Place your toppings on and cook until the cheese melts. See toppings and sauce suggestions below.
- 1 can of low sodium diced tomatoes
- 1/4 cup of minced yellow onion
- 1 clove of garlic minced
- 1 tsp dried oregano
- 1 tbsp Olive Oil
- 1 tsp butter
- 1 tsp flour
- Pinch red pepper flake
- Salt and Pepper to taste
In a small sauce pan heat the oil and add the garlic and onions and saute over med-low heat. Add the seasons and tomatoes and simmer for about 25 minutes. In a separate dish combine the butter and flour and mash together then stir into the sauce. Let cook another 5 minutes. I use a potato masher to mash the tomatoes down...or you can blend them in a processor. You can also avoid the flour and butter all together and thicken with a tablespoon of tomato paste.
Crumbled Goat cheese