1 cup unbleached flour
1/2 cup whole wheat flour
1/2 cup warm (105-115 degrees F) water
1 1/4 oz. pkg. active dry yeast
1/2 tsp. salt
3 Tbsp. cold water, as needed
3/4 cup chopped Roma or plum tomatoes
Greek olives, to taste
1/8 cup chopped fresh basil
1/8 cup chopped fresh parsley
Fresh arugula leaves, torn into small pieces
1 clove garlic, minced (to taste)
Lemon juice or balsamic vinegar
Shredded mozzarella and Parmesan cheese
Salt and pepper seasoning
1. Combine the unbleached flour and whole wheat mixture in a small bowl.
2. Stir 1/2 cup of the flour mixture, 1/2 cup warm water, and the yeast in another bowl to make a batter.
3. Cover with plastic wrap and let stand until the mixture doubles in volume and bubbles, about 45 minutes.
4. Pulse the remaining 1 cup of the flour mixture, the yeast mixture and the salt in a food processor fitted with the metal blade. With the machine running, add the cold water. Process until the dough forms a ball on top of the blade. Feel the dough -- if it is too wet, add a tablespoon of unbleached flour and process again. If the dough is too dry, add a tablespoon of cold water and process. To knead the ball of dough, process for 45 seconds.
5. Remove the dough from the food processor, knead briefly on a lightly floured surface and form into a ball. Place in a lightly oiled medium bowl and cover tightly with plastic wrap. Let stand in a warm place until doubled in volume, about 45 minutes.
6. Pre-season your grill by moistening a cloth with olive oil and rubbing the grill. This will prevent the food from sticking to the grill as well and is especially important with cast iron grills.
7. Punch down the dough. Roll out on an un-floured surface into a 9-inch round, about 1/4 inch thick. (If the dough retracts, cover with plastic wrap and let stand for a few minutes, then try again.) Brush the dough lightly with olive oil, and then season lightly with salt and pepper. Place the dough on the grill over low heat. (Too much heat will give you a burned crust!)
8. When the crust is browned on the bottom, brush the top with more olive oil, and again season with salt and pepper. Using tongs, carefully turn the crust over to brown the other side.
1. In a bowl, combine the chopped tomatoes, Greek olives, basil, parsley, arugula and minced garlic. Season with salt and pepper, and drizzle with either more olive oil, lemon juice or balsamic vinegar. Set aside.
2. While the crust is grilling, add the shredded mozzarella cheese, so that it begins to melt. Grate some Parmesan cheese on top for added flavor. When the crust is browned and the cheese is melted, remove the crust from the grill. Add the toppings and serve immediately.
Yield: Makes one 9-inch pizza, 2 to 4 servings.