Breville Recipe: Grilled Pizza

Photo: Breville Food Thinkers

Looking for a simple and healthy family meal? Instead of reaching for the take out menus, consider this easy-to-make pizza. With a whole wheat crust, this grilled pizza isn't only healthier (it adds fiber), it's also more flavorful. Whole wheat lends a nutty chewiness to the crust, while grilling adds a smoky depth. Another bonus of this meal is that it's 100 percent customizable to your family's tastes; we share sample topping options, but the possibilities are endless.

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Grilled Pizza with Whole Wheat Dough

Dough

• 4 1/2 cups unbleached white whole wheat flour* 1 3/4 teaspoons salt* 1 teaspoon instant yeast* 1/4 cup olive oil* 1 3/4 cups water, ice cold* A few tablespoons chopped herbs (optional) * Semolina flour or cornmeal for dusting 

1) In the bowl of an electric mixer, use the scraper beater or flat beater to combine salt, instant yeast, and flour. By hand, mix in the cold water and oil until all liquid is absorbed. Then, add in the herbs.

Photo: Breville Food Thinkers

2. On the electric mixer, switch to using the dough hook. Mix on medium speed for five to seven minutes, or until the dough is smooth and sticky. The dough should stick to the bottom of the bowl, but not to the sides. Right now, the dough should resemble a tornado, add a splash of water or flour. The finished dough should be springy, elastic, and sticky (but not tacky).

3. Sprinkle flour on the countertop and transfer the dough. Cut the dough into six equal pieces and mold them into balls. Rub each one with olive oil and place individually into plastic bags. Refrigerate overnight. They will expand to about the size of a baseball.

Pizza

• 1 can (14.5 ounces) whole plum tomatoes
• 1 cup shredded mozzarella
• 1 slice provolone
• 1/2 green pepper, sliced 
• 1/2 onion, sliced 
• 2 spicy Italian sausage links, sliced into thin disks 
• 1 link pepperoni, sliced into thin disks

1)  Heat the indoor grill to medium high.

2)  Pour the tomatoes into a bowl and mash into a chunky sauce.
 Grab a ball of pizza dough from the fridge. Stretch the dough out on a floured surface until it is very thin and matches the size of your indoor grill (you may need to remove some dough). Rub the top with olive oil.

3) Lay the dough on the grill carefully and cook it for about a minute, or until the edges turn brown. Take it off of the grill, flip it over, and place on a floured surface.

4) Lightly brush the cooked side (facing up) with olive oil. Next, spread on a layer of tomato and sprinkle on half the mozzarella. Finish with the toppings and the remaining mozzarella.

5) Very carefully place the pizza back on the grill. Lower the top heating element so that it's an inch above the pizza. When the toppings crisp up and the cheese starts bubbling and browning, remove the finished pizza from grill. Let it sit two minutes before cutting and serving.

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