Grilled Pepper and Pesto Pizza
1 For base, place yeast, sugar and water in a bowl. Mix to dissolve. Stand in a warm, draught-free place for 5 minutes or until mixture is foamy.
1 teaspoon active dry yeast
1/8 teaspoon sugar
2/3 cup warm water
2 cups flour
1/2 teaspoon salt
1/4 cup olive oil
Pepper and Pesto Topping
2 red peppers, seeded and cut into quarters
2 green peppers, seeded and cut into quarters
2 yellow peppers, seeded and cut into quarters
4 baby eggplant, halved lengthwise
2 tablespoons olive oil
3/4 cup pesto - purchased or homemade
3 ounces grated parmesan cheese
2 Place flour and salt in a food processor and pulse once or twice to sift. With machine running, slowly pour in yeast mixture and oil and process to form a rough dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until soft and shiny. Add more flour if necessary.
3 Place dough in a lightly oiled large bowl. Roll dough around bowl to cover surface with oil. Cover bowl with plastic food wrap. Stand in a warm draught-free place for 1-1 1/2 hours or until doubled in size. Knock dough down and knead lightly.
4 Preheat barbecue to a high heat.
5 To make topping, brush red peppers, green peppers, yellow peppers and eggplant with oil. Cook on barbecue grill for 3-4 minutes each side or until vegetables are soft and golden.
6 Divide dough into four portions. Roll out each portion to form a round an 1/8 in thick. Cook dough rounds on lightly oiled barbecue for 3-5 minutes or until brown and crisp.
7 Turn over and spread with pesto. Top with roasted peppers and eggplant. Sprinkle with parmesan cheese. Cook for 4-6 minutes longer or until pizza crust is crisp, golden and cooked through.
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