Grilled Pizza

DIRECTIONS:

• 1

  Combine the yeast, sugar, and water in a small bowl and stir to mix. After 5-10 min. the mixture should look foamy. Mix the flour and salt in with the yeast mixture and 2 Tbs of oil.

• 2

  Turn the dough out onto a work surface and knead it. Lightly coat a large bowl with the remaining oil. Place the dough in the bowl, turning it to coat it in the oil. Cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in bulk, 1-1 1/2 hrs.

• 3

  Punch down the dough and let rise until doubled in bulk again, 1 hr. (This makes the crust lighter and is not absolutely imperative)

• 4

  Meanwhile, prepare the toppings. Rinse the arugula and pat dry with a paper towel. Heat 2 Tbs of oil in a large non-stick frying pan over medium heat. Fry the garlic until golden brown, 2 min. Transfer the garlic to paper towels to drain. Add the onion to the pan and cook over medium heat until caramelized to a dark, golden brown, 6-10 min, adding salt and pepper to taste. Transfer the onion to a platter. Heat the pan over high heat, adding the remaining 1 Tbs oil if needed. Blot the tomato slices dry on paper towels and season with salt and pepper. Quickly fry the tomato slices on both sides. Add to the draining platter with the onions and garlic.

• 5

  Set up the grill for 3-zone direct grilling and preheat the hot zone to high. When ready to cook, brush and oil the grill grate.

• 6

  Generously oil 2 rimmed baking sheets. Stretch out the dough until it is 1/8“ to 1/4” thick and cover with plastic wrap.

• 7

  Starting from the far narrow side and using both hands, gently lift the dough and drape it onto the hottest part of the grill. Withing a minute or so, the underside of the dough will crisp and darken and the top will puff slightly. Using tongs and a spatula, slide the dough to a cooler part of the grill and cook until the bottom of the dough is browned and firm, 3-5 min. Brush the uncooked top with oil.

• 8

  Using tongs and a spatula, invert the crust over the hotter part of the fire. Grill until this side, too, starts to crisp and darken, about 1 min. Move the crust back to a cooler part of the grill and brush the top with oil. Arrange half the slices on the pizza, followed by half the tomato slices, onion, garlic, olives, and capers. Cover the grill to melt the cheese. When the bottom crust is cooked, browned, and firm, 2-4 min more, slide the pizza onto a platter for serving. Top with half the arugula and season with salt and pepper.