Bobby Flay's Grilled Pizza Bianca

By Food Network · 150 min

Ingredients

Instructions

1. Dissolve the yeast in the warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups of flour and the salt until smooth, then add more flour, about 1 tablespoon at a time (up to 1/2 cup), until the dough pulls away from the bowl but is still sticky.
2. Knead the dough on a lightly floured surface until smooth, elastic and soft but slightly tacky, about 10 minutes, starting with about 10 slap-and-fold repetitions.
3. Shape the dough into a ball, put it in a lightly oiled bowl and turn to coat. Cover and let rise in a warm place until doubled, about 3 hours. It is ready when a finger press leaves an indent.
4. Prepare a two-zone charcoal fire: burn charcoal in a chimney starter until covered in grey ash, then spread the coals over half the grill with a mound three briquettes high, leaving the other half empty.
5. Divide the dough into 4 pieces, shape into rounds and rest them on a sheet pan under a clean towel for 30 minutes.
6. Stretch each piece into a large rectangle or circle and brush with olive oil, then season with salt and pepper. Grill oiled-side down directly over the coals until lightly golden, about 1 minute, then flip and grill 1 minute more.
7. Take the pizzas off the grill and top with the taleggio, dollops of ricotta and the Parmigiano-Reggiano. Return them to the cool side of the grill, cover, and cook until the cheese melts and bubbles.
8. Top each pizza with arugula and drizzle with white truffle oil.

Summarized from Food Network's video. Watch it for the details.

More recipes with

CheeseParmesan cheeseRicotta cheeseArugulaTaleggio cheese