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RECIPES BLOG

Runner Up

Prosciutto, Romano, and Pinot Noir Grilled Pizza by Jim M.

Midwest Region

Runner Up

Prosciutto, Romano, and Pinot Noir Grilled Pizza by Jim M.

Midwest Region

Pizza Contest Winners

4 cups all purpose flour
1 teaspoon sugar
2 teaspoons kosher salt
2 envelopes instant dry yeast
1 cup warm water (~100 deg)
2/3 cup wine (I used Bogle Pinot Noir)
2 tablespoons olive oil
4 ounces mozzarella
1 ounce romano, grated
4 slices prosciutto ham (1 ounce)
1 pear (plus another cup of wine)
1/4 dates, chopped
1 tablespoon champagne vinegar
1/2 cup vegetable oil (for the grill)

Combine the flour, sugar, yeast and salt in the bowl of a stand mixer and combine. Turn mixer to low and add the water, 2/3 cup of wine, and oil and run until the dough forms. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball*. Place into large work bowl and cover to rise in warm area, ~ 4 hours (punching down once).

As dough rises, peel and cut pear into thin slices. Marinade in 1 cup of wine and 1 tablespoon of champagne vinegar for 2-4 hours. When removing pears for the pizza, ensure they are dried off with a towel (no one wants a soggy pie).

Once dough has proofed for four hours, turn gas grill to high. Lightly flour your countertop and flatten dough ball. Roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a floured pizza peel and re-shape if needed.

With a side towel, oil the grill grates, then flip dough onto the hot grill. Close the lid and cook for 90 seconds. Remove dough from grill.

Flip dough so cooked side is up and top with the mozzarella, prosciutto, dates, pears, and romano cheese. Regrill the pizza, close the lid and cook for another 2 minutes. Remove the pizza to a baking sheet/pizza pan; serve immediately.

*If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.