 The entire world seems to have fallen in love with pizza. Grilling pizza gives it a wonderful unique flavor that goes beautifully with Mexican ingredients. If time is short, you can use frozen pizza dough. Or, ask your local pizza parlor if you can purchase some of their dough.
Makes 4 to 6 small pizzas
For the dough:
1 1/3 cups warm (105 to 115 degrees) water
1 envelope rapid-rise active dry yeast
1 tablespoon sugar
2 tablespoons olive oil
4 cups all-purpose flour, plus extra as needed
1 1/2 teaspoons salt
2 teaspoons crumbled dried Mexican oregano
1 tablespoon chopped roasted garlic, optional
Topping Number One:
Shredded Monterey Jack or mild Cheddar cheese
Frontera Chipotle Salsa
Grilled mushrooms
Diced ham
Chopped green onions
Topping Number Two:
Crumbled goat cheese
Frontera Tomatillo Salsa
Grilled red onion
Chopped cilantro
For garnish:
Chopped fresh herbs, such as thyme, basil, chives
Making the dough. Measure the water, yeast and sugar into a food processor and plus several times. Add the olive oil, then measure in the 4 cups flour, salt, oregano and optional garlic. Process until the mixture forms a ball. If it is sticky, add a couple of tablespoons of flour and pulse until incorporated. Transfer to a lightly oiled bowl, cover with plastic wrap and let rise about 45 minutes to 1 1/2 hours in a warm, draft-free place. Punch down the dough and turn out onto a lightly floured board. Knead several times to expel as much air as possible.
Divide the dough into quarters (or sixths) and work with one piece at a time. Stretch the dough gently into either a rectangle or circle. This will be the base of your pizza. Spritz it with oil.
Setting up the grill. For combo cooking.
Grilling and topping the pizzas. Place one dough piece on the cooking grate, directly over the heat for 1 to 3 minutes, until it cooks on one side. Remove from grill. Flip and spritz with oil. Arrange a little of the cheese on the cooked side. Put the salsa and remaining toppings over cheese and then sprinkle on more cheese. Return to grill over indirect heat and cook until toppings are warm and bubbly, about 10 minutes. Repeat to make the remaining pizzas.
Serving. Let the pizzas cool slightly and then use a pizza wheel or large knife to cut into wedges. Sprinkle with chopped fresh herbs, if desired.
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