Tuscan Grilled Pizza with Escarole

Name: Tuscan Grilled Pizza with Escarole
Yield: makes two 10- to 11-inch pizzas
Ingredients: 2 cloves garlic, minced; 4 tablespoons extra-virgin olive oil, plus more for brushing; 3/4 cup shredded mozzarella cheese; 3/4 cup shredded Italian fontina cheese; 1/4 cup pine nuts; Leaves from 1 head escarole, cut into 1-inch-wide strips; 2 teaspoons balsamic vinegar; Pinch of red pepper flakes; Salt and freshly ground black pepper; Joanne Weir’s Pizza Dough (recipe follows); 1/2 cup pitted niçoise olives, coarsely chopped; 2 teaspoons active dry yeast; 3/4 cup plus 2 tablespoons warm water (105° to 115°F); 2 cups unbleached bread flour; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon salt; (makes enough dough for two 10- to 11-inch pizzas)

January 24, 2012

Cookbook author Joanne Weir is known for her flavor-packed Mediterranean-inspired food. Her book From Tapas to Meze shows the breadth of her Mediterranean influences. Here, Joanne shares a favorite pizza recipe that we adapted for grilling using a Tuscan grill that fits into the fireplace of her home in San Francisco. The bitter escarole on this pizza is balanced by the sweet pine nuts, creamy cheeses, and the salty olives. The dough for a grilled pizza needs a bit more structure from gluten to keep it from oozing through the grates of the grill, which is why this one is kneaded for a longer time than other pizza doughs.

Recipe notes

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