Grilled Pizza with Roasted Peppers, Tomatoes and Manchego Cheese

 Print Friendly and PDF

Grilled Pizza with Roasted Peppers, Tomatoes and Manchego Cheese begins with a superior crust that includes Hodgson Mill Best for Bread Flour to make it chewy and Hodgson Mill White Whole Wheat Flour to give it body, more flavor and some healthy whole grains. This delicious crust is then topped with fresh tomatoes, roasted sweet peppers, capers, garlic, olive oil and best of all – Manchego cheese.

Ingredients

Directions

In the pan of a bread machine, add the flour, water, egg, brown sugar, salt and yeast.  Run dough cycle for 10 minutes or until dough has been sufficiently kneaded; it should be soft but not sticky and clear the sides of the pan as it’s being kneaded.  Check regularly in the first five to six minutes of the dough cycle and add a little extra flour or water if needed. Turn off bread machine and allow dough to rise inside bread machine with lid down until about doubled in size, about 20-30 minutes.  While the dough is rising, roast the peppers by placing them onto the grill over hot coals until charred all over, about 5 minutes.  Remove peppers from the grill and place in a paper bag, seal bag shut and allow 10 minutes or more for the peppers to steam.  When easy to peel, remove peppers from bag, peel, cut in half, stem, core and slice into thin strips.  Set aside. Prepare cheese, tomato, capers and garlic.  Set aside.

Remove dough from bread machine once it has risen and place on a floured work surface.  Divide dough into two portions.  Freeze one portion in a freezer bag for later use.  Roll the other portion into an 18x18-inch circle.  Brush with olive oil and transfer to a large baking sheet.  Place dough on the grill, oiled side down, and cook until toasted on the bottom, about 5 minutes.  Brush olive oil over the top of the dough before it’s done grilling.  Slide dough onto the baking sheet and flip over so the toasted side is facing up and the oiled side is facing down.  Top  the pizza with cheese, peppers, tomatoes, garlic and capers and slide back onto the grill to cook, with the grill lid down,  for about 5-7 minutes or until the bottom of the crust is lightly charred and the cheese begins to melt.  Transfer pizza back to the baking sheet, sprinkle with salt, cut into wedges and serve immediately. 

 

 



Makes one large 18-inch pizza – 8 adult-sized slices. Print this Recipe

Copyright © 2014 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401