Grilled Pizza with Chicken, Kalamata Olives & Fontina Cheese |
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Dough: 1 (1/4-ounce) packet active dry yeast or 2 1/4 teaspoons 1/2 teaspoon granulated sugar 2/3 cup warm water (105°F to 115°F / 40°C to 45°C) 2 to 3 cups all-purpose flour 1 teaspoon kosher salt 1 teaspoon freshly ground pepper 2 tablespoons olive oil, plus olive oil for brushing crusts Topping: 3 cups thinly sliced grilled chicken meat 3/4 cup sliced, pitted kalamata olives 4 cups shredded fontina cheese 1 cup thinly sliced red onion 2 tablespoons finely chopped fresh parsley |
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To make the dough: in a medium bowl, combine the yeast, sugar, and water. Stir briefly and let stand until foamy, 5 to 10 minutes. Add 2 cups of the flour, the salt, pepper, and the 2 tablespoons olive oil. Stir with your fingers until the dough holds together. Transfer the dough to a lightly floured work surface and knead until smooth, 8 to 10 minutes. Shape into a ball and place in a lightly oiled bowl. Turn the ball to cover the surface with oil. Cover the bowl with plastic wrap and set aside in a warm place until the dough doubles in size, 1 to 1 1/2 hours. Punch down the dough in the bowl. Transfer it to lightly floured work surface and cut into 4 equal pieces. Roll out each piece into an 8-inch round about 1/8-inch thick. Lightly brush both sides of each round with olive oil and place the rounds on baking sheets. Gently slide the crusts from the baking sheet onto the grill and cook, uncovered, directly over medium heat until grill marks are clearly visible about 2 minutes. Dont worry if the crusts bubble, they will deflate when you turn them over. Transfer the crusts to the baking sheets with the grilled sides facing up. Distribute the chicken, olives, cheese, onion, and parsley evenly among the crusts. Transfer the pizzas again from the baking sheet to the grill and cook, covered, directly over medium heat until the crusts are crisp and the cheese is melted, 3 to 4 more minutes. Serve the pizzas warm, cut into wedges. |
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