Heirloom Caprese Pizza with Red Wine Tomato Sauce and Fresh Herbs
Honey Whole Wheat Dough
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
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
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
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
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 4 -6
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
Creating a 2-zone Grilling Surface:
-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.
-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.
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic."
David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea.
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