Grilled Red, White & Blue Pizza

Note: Take it easy! Use purchased pizza dough or pre-made crust to save time.

Makes two 12-15” pizzas

2c fresh ricotta cheese
2c Grafton 1 year cheddar, grated
1 pint cherry tomatoes, sliced in half
1/2 lb blue cheese, crumbled (we prefer Bayley Hazen Blue)
1c walnuts, toasted
Chopped parsley for garnish

It is easiest to stretch out the pizza dough on bakers parchment and place the formed crust, parchment and all on the pizza stone. Then, add your pizza toppings while it is on the grill. Plan accordingly.

When your grill and baking stone are blistering hot, the crusts are prepared and toppings are in place near your grill, start cooking. First, slide one parchment dough combo onto your stone. Spread on half of the ricotta and let the pizza start cooking. Once the crust starts to poof or bubble up a little, add the cheddar. When the cheddar has melted, but not brown, add the tomatoes, blue cheese, and walnuts. Let the pizza finish cooking and remove it from the pizza stone and onto a serving plate. Sprinkle with chopped parsley and serve. Repeat with second crust.

Sourdough pizza dough (takes 24 hours) makes 3 12-15” pizzas

225g Ripe whole wheat sourdough starter
250g water
2t sea salt
400g type 00 white flour

The day before you plan on eating your pizza, start making the pizza dough. Measure the water into a medium sized bowl and add in the sourdough, swirl the two together with your hand. Then, add the salt followed by the flour. Mix together until you can no longer see any dry flour. Cover and set aside for 20 minutes.

On a lightly floured surface, take out the dough and knead it until smooth. This should only take about a minute. Place the dough in a new container that has been slightly oiled and allow it to rest, covered, at room temperature for 3 hours. After three hours, place it in the fridge. Let the dough develop for a minimum of 8 hours before you proceed. The dough can hold at this stage for 2-3 days.

Three to four hours before you plan on making your pizza, remove the dough from the fridge and divide it into three equal balls. Keep the dough portions on an oiled surface, keeping in mind the balls will spread when they relax. Keep the dough covered.

Prepare your grill and place your pizza stone directly onto the grill grate to preheat. Meanwhile, prepare your pizza toppings.