CHARLIE’S FAMOUS GRILLED PIZZA
Perfect for a summer weekend BBQ with fam and friends. Fun to make and eat, and completely customizable with your choice of toppings! Serves 6.
1 Tbsp active dry yeast
1 Tbsp olive oil
1 tsp salt
1 cup warm water, 105º-110º
2-2½ cups AP flour (sub Bob’s Red Mill Keto Flour, 1:1)
1 Tbsp sugar (sub honey)
JF Simple Tomato Sauce:
1 (28oz) can of good quality tomatoes
1 garlic clove, halved
1 medium brown onion, halved
4 Tbsp unsalted butter (sub ghee or vegan butter)
Fresh cracked black pepper
JF Universal Salt, to taste
Fresh mozzarella, sliced (sub-plant base cheese)
Fresh parmesan, grated (sub-plant base cheese)
Fresh basil leaves
JF Universal Salt
Put the warm water into a large mixing bowl, add sugar or honey and yeast; combine well. Let this sit for about 5 minutes, until it becomes frothy and bubbles form. Add olive oil; gently stir to combine. Add 2 cups flour and salt; mix with a spatula until a ball begins to form. The dough will still be slightly sticky, add more flour as needed to create your shape.
Transfer to a floured surface and knead until smooth, adding up to ½ cup extra flour as needed. To ensure the dough doesn't form air pockets, gently prick the surface with a fork. Roll into your desired shape and carefully transfer to the grill for your initial charr. Remove from heat when grill marks have formed.
JF Simple Tomato Sauce
In a large saucepan, crush the tomatoes with a large wooden spoon. Add the garlic, onion, vegan butter, JF Universal Salt, and pepper. Bring to a boil. Reduce and simmer for 35-45 minutes. At this point, you can discard the onion and garlic or use an immersion blender, blending together for a more complex sauce. Remove from heat.
Ladle my JF Simple Tomato Sauce over the crust and generously top with mozzarella, parmesan, basil leaves, and JF Universal Salt. Carefully transfer back to the grill for a final time. Cover, then later revisit with a large spatula to ensure the dough does not stick or burn.
When ready, slice and serve warm. Enjoy!
Dough recipe adapted from Joy Food Sunshine.