Grilled Red Grape and Gorgonzola Flatbread with Red Onions and Rosemary
Red grapes, gorgonzola and rosemary are a match made in heaven, and here they all come together on a delicious grilled pizza. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make this quick, easy and unique pizza that is sure to be a show stopper on your menu.
Ingredients
- FOR THE PIZZA DOUGH: PRE-FERMENT
- 1 recipe/ 1.75 pounds
3 oz Bread flour
1 oz Water
.125 oz Yeast, instant
FOR THE PIZZA DOUGH: FINAL DOUGH USING PRE-FERMENT8 oz Bread flour
7 oz Durum flour
10 oz Water
.25 oz Salt
.5 oz Yeast, instant
1 oz Extra virgin olive oil
total amount Pre-ferment
FOR THE FLATBREAD- 4 portions
Full recipe Pizza Dough
2 Tbsp Olive oil
½ cup AP Flour
1 cup Gorgonzola Dulce
½ cup Red onion, sliced 1/6th inch
2 tsp Rosemary leaves, minced
1 cup Red grapes, halved
4 Tbsp Pine nuts, toasted
2 tsp Parsley, chopped
to garnish Extra virgin olive oil
Directions
- FOR THE PIZZA DOUGH
- Mix all ingredients for pre-ferment, cover, and ferment 16 to 24 hours between 70 – 80°F.
- Mix flour, pre-ferment, and water for 1 minute on low speed. Allow to rest for 15 minutes. Add yeast, salt, and oil, and mix on medium speed for 3-5 minutes until well incorporated.
- Remove dough from the mixer bowl, knead a few times on a cutting board, and put the dough in an oiled bowl and cover. Proof the dough 24 – 48 hours, refrigerated.
- Divide the dough into 4 pieces and shape into rounds. Place into an oiled pan, cover with plastic and refrigerate until ready to use.
- FOR THE FLATBREAD
- Prepare the pizza dough a day ahead.
- Pull the dough from the refrigerator and allow to double in size, about 1 hour.
- Dust the table with flour and place a piece of pizza dough on top. Dust the rolling pin and dough with flour and roll into a 9-inch round or oblong shape.
- Preheat the grill to medium high. Oil the grill with pan spray or a cloth soaked in oil.
- Place the dough onto the grill and allow to cook for 2 minutes, until grill marks are achieved.
- Flip the dough over and top with cheese, red onion, rosemary and grapes.
- Cook until the cheese is melted and the dough is cooked through, about 2 more minutes.
- Transfer to a plate and top with pine nuts, parsley leaves and a drizzle of olive oil. Serve immediately.
