Mediterranean Thin Crust Pizza
1 pizza crust (thin homemade or thin premade – see recipe below)
1 boneless chicken breast (pre grilled)
200g feta cheese
Kalamata olives – remove pits
Sun dried tomato
3 tablespoons Olive Oil
3 tablespoons Balsamic Vinegar
Crushed chopped garlic to taste
Combine ingredients in dish and mix together.
Place chicken, and vegetables around pizza dough according to taste.
Sprinkle generously with crumbled feta cheese. Drizzle the balsamic vinaigrette, and sprinkle chopped fresh basil over pizza to taste.
Bake on the barbeque according to pizza grilling guide.
- Place pizza stone in the center of your cooking grids. Turn both burners to high and preheat grill to 400º.-600ºF
- Create your own pizza with your favorite toppings using pizza dough or flatbread. Pre-made pizza can also be used.
- Monitor cooking progress every couple of minutes as cooking temperatures and times vary widely among makes and models of barbecues.
- Pizza is ready when cheese has melted and bottom is browned. Remove from pizza stone with the included wooden pizza peel.
- Allow stone to cool completely before attempting to remove from grill.
Whole Wheat Pizza Crust
Makes enough dough for 2 pizzas
1 teaspoon white sugar
1 1/2 cup warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cup all-purpose flour
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crusts, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.