Grilled Sourdough Cranberry Twisted Summer Pizza

Grilled Sourdough Cranberry Twisted Summer Pizza

Pizza Crust:

375 grams Unbleached White Flour

245 grams Water

7.5 grams Sea Salt

165 grams King Arthur Sourdough

100 grams Honestly Cranberry

 

Directions:

In a stand mixer with dough hook attached mix all ingredients for 10 minutes on 1st speed. Mix an additional 10 minutes on 2nd speed.

Place in an oiled bowl and rest for 2 hours. Divide and shape into 2-3 dough balls. Cover and let rest another 30 minutes before using.

Pizza Sauce:

1 jar Alfredo sauce (You’ll only use 1 C.)

1 tbsp. Maple Syrup

1/4 c. finely chopped Cranberries

1 tsp. Mustard.

In a small bowl combine 1c. alfredo sauce, syrup, cranberries and mustard. Set aside.

Toppings:

3 -6 Slices Fried Bacon ( I like to pre-fry my bacon as the grilling processes is only to cook the crust and melt the cheese. It really doesn’t fully cook the bacon.)

2 Fresh Peaches (leave skins on)

2 Fresh Apricots (with skins)

Cherry Tomatoes

1 Yellow Pepper

1/2 Sliced Red Onion

1/4 c. Honestly Cranberries

Mozzarella

Fry Bacon. Turn the grill on and pre fry sliced peaches and apricots on both sides for 30 seconds -1 minute on each side. Roast sliced pepper and onion with a pinch of salt and pepper until done.

Assemble:

On a corn floured surface using finger tips spread and full dough in a circular motion until desired size. Place on a reusable grill matt. Top with sauce mixture, mozzarella, bacon, roasted veggies, grill fruit and tomatoes. Sprinkle with cranberries.

Place on grill and cook until cheese is melted and crust is baked.