HealthNotes

California-Style Grilled Pizzetta

• From: California Olive Board

Ingredients

• Dough1 1/2 cups warm water

• 1 tsp active dry yeast

• 1/4 tsp granulated sugar

• 3 Tbs olive oil

• 1/4 tsp salt

• 4 cups unbleached all purpose flour

• Topping3 cups roasted red bell peppers, sliced into 2-inch strips

• 2 cups (12 oz.) fresh mozzarella cheese, chopped

• 2 cups olives, halved

• 1 1/2 cups arugula, thinly sliced into ribbons

A simple recipe for quick pizza dough makes this tasty grilled pie truly homemade.

Directions

• In a large mixing bowl, whisk together water, yeast, sugar and 1 cup of flour evenly combined. Allow to rest in a warm environment for 10-15 minutes until mixture begins to look bubbly on top.
• Mix in 2 tablespoons of olive oil and salt, then knead in flour 1 cup at a time. Cover bowl, and allow dough to rise in a warm spot for 1 hour. After dough has risen, punch down and transfer to a lightly floured surface.
• Divide into 6 (4-5 oz.) pieces and shape into balls. Allow to rest for 10-15 minutes, then, using a rolling pin, flatten each ball into a thin 7-inch disc.
• Preheat grill on high heat. Brush each disc with remaining olive oil, then slide onto grill (oil side down). Cook for 3-4 minutes over high heat, then transfer to a clean cutting board or plate with the cooked side facing up.
• Top each pizzetta crust with 1/2 cup of roasted peppers, 2 ounces of mozzarella and 1/3 cup of olives. Slide onto grill, cover and cook over medium-high heat for 4 minutes until dough is crisp and cheese is melted. Remove to a clean cutting board, sprinkle with arugula and cut into quarters.