Heirloom Caprese Pizza with Red Wine Tomato Sauce and Fresh Herbs
Honey Whole Wheat Dough
Ingredients
- 2 cups whole wheat flour
- 1 cup all-purpose flour plus additional for prepping surface
- 1 cup warm water plus 1/4 cup, divided
- 1 package active dry yeast
- 2 tablespoons olive oil plus additional for basting
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt & fresh ground peppercorn or to taste
- Cornmeal
Instructions
- In small bowl dissolve yeast into ¼ cup warm water.
- In a food processor pulse together flours, garlic, salt & pepper. Add dissolved yeast, oil, honey & remaining water, processing until dough mixture forms.
- Meanwhile, lightly dust clean working surface with flour. Knead dough by hand for 3-5 minutes, or until velvety in texture, but firm in consistency. Place dough in large bowl, cover with damp towel, & allow to rise at room temperature for 2 hours.
- Divide into 2-3 equal balls, then work each ball by pulling & folding dough upon itself. Place dough back together in bowl, brush exterior liberally with olive oil, cover bowl with damp towel & allow to rise for another hour.
- After 2nd resting period, roll out each dough ball over a dusted surface until ~1/8″ thick (shape does not matter).
- Lightly brush top of rolled dough with olive oil, dust with cornmeal & prepare oven, grill, etc., for cooking.
Heirloom Tomato Sauce
Ingredients
- 1 sweet onion diced
- 3 cloves garlic minced
- 1 tablespoons olive oil
- 1 1/2 pounds fresh heirloom tomatoes peeled, seeds removed & chopped
- 1 tablespoon brown sugar
- 1 teaspoon unsalted butter
- 1/2 cup red wine dry or semi-dry
- 2 tablespoons basil chopped
- 1 tablespoon thyme chopped
- 1 tablespoon flat leaf parsley chopped
- 1 pinch cayenne pepper
- 1/2 teaspoon fresh ground black peppercorn
- 1 teaspoon kosher salt or to taste
Instructions
- In a heavy bottom pot over high heat bring oil to gentle simmer. Add onion & garlic,sautéing 5-7 minutes, or until onion translucent & garlic fragrant.
- Add all remaining ingredients, bring to a boil, then reduce to a simmer, cover, & cook for 20-30 minutes, stirring intermittently, until desired thickness achieved.
- Remove from heat & set aside to cool for 10 minutes. If necessary, pour into a food processor & pulsing until consistency of preference achieved.
- Serve immediately, or store in air-tight container, up to 2 weeks.
Heirloom Caprese Pizza with Red Wine Tomato Sauce and Fresh Herbs
Ingredients
- A Bachelor & His Grill's "Honey Whole Wheat Dough" (recipe above)
- A Bachelor & His Grill's "Red Wine Heirloom Tomato Sauce" (recipe above)
- 1 cup Ricotta cheese
- 1/2 cup Mozzarella cheese
- 1/2 cup Parmesan cheese
- 1 egg
- Heirloom tomatoes thinly sliced
- Olive oil
- Fresh thyme & oregano leaves chopped
- Fresh basil leaves torn
- Balsamic vinegar reduction prepared or homemade using THIS recipe
- Kosher salt and fresh ground black peppercorn to taste
Instructions
- Preheat grill to medium-high heat, establishing a 2-zone cooking surface, per recommendations in “Notes Section” below.
- Meanwhile, in mixing bowl beat together egg with cheeses. Set aside. Toss tomatoes in olive oil. Season with salt & pepper. Set aside.
- Brush rolled flatbread dough with oil & lay over hot zone grates. Grill for 3-5 minutes, or until dough rises & edges begin to brown. Flip dough over & move to cooler zone grates. Dress with prepared heirloom tomato sauce, cheese mixture & tomatoes. Allow to grill until cheese bubbles & dough cooked through. Remove to cooling rack & rest for 3-5 minutes.
- Garnish with thyme, oregano & basil. Drizzle with balsamic reduction. Season additionally, to taste and serve!
Notes
-1-burner grill – leverage the warming shelf, lined with tin foil, to remove the meat from direct contact with the grill grates.
-2-burner grill – heat the right side to hot and leave the left side off.
-3-burner grill – heat the far right side to hot, the middle to low-medium and the left side off.
-4-burner grill – heat the two right zones to high and leave the two left zones off.