Makes Two 12- To 14-Inch Pizzas
Serves 12 To 16
1 recipe Nonna's Sponge Dough
Cornmeal for sprinkling
20 dried tomatoes in olive oil, homemade or store-bought, drained
1 cup pitted oil-cured black olives, cut in half
½ pound (2 balls) fresh mozzarella, sliced
2 tablespoons minced fresh flat-leaf parsley
Punch down the dough and turn it out onto a floured surface. Knead it for 3 to 4 minutes, until smooth and no longer sticky. Divide the dough in half. Keep one half covered with a towel or bowl while you work with the other half.
Roll the dough out into a 12- to 14-inch round, or just large enough to fit on a wooden peel or a rimless cookie sheet. Sprinkle cornmeal very liberally over the wooden peel or cookie sheet, place the dough on the cornmeal, and set aside. Repeat the process with the second half of dough.
Puree the dried tomatoes in a food processor until a paste is formed. Spread the tomato paste evenly over each round of dough. Scatter the olives, cheese, and parsley over the tomato paste. Cover the pizzas with clean cloths and let them rise for 20 minutes.
Preheat a gas grill to 500ºF or prepare a hot fire in a charcoal grill.
Slide one of the pizzas from the peel or cookie sheet onto the grill rack. If your grill has a large enough cooking surface, cook both pizzas at the same time; otherwise, cook one at a time. Cover with the lid and cook for about 10 minutes, until the underside of the crust is crisp and the grill lines are clearly defined.
Slide the peel or the cookie sheet underneath the pizza(s) and remove from the grill. Cut each pizza into wedges with kitchen scissors or a sharp knife and serve.
This recipe is from WHAT YOU KNEAD by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1997.
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