Mixed Heirloom Tomato grilled Pizza

Well did you see those beautiful purple (almost black) and red tomatoes the Guardi's had? Beautiful they were! What a great a fairly quick meal this is. I imagine some people are nervous about grilling pizza, but if you are a fan of a thinner, crisper crust this the way to go! You can use store bought, but making you own is so easy and only takes one hour to rise!

copyright catmacera2012

8 - 10 small/medium heirloom tomatoes
olive oil
Parmesan cheese
fresh basil
3-4 slices prosciutto, sliced into thin strips
s/p

For the Dough:
1 c warm water
1 packet yeast (2 1/4 tsp)
1 tbsp sugar (or honey)
1 tbsp olive oil
1/2 tsp kosher salt
2 1/2 c flour

In a large skillet heat about 4-5 tbsp of olive oil. Chop tomatoes in to large chunks, leaving small ones whole. Add tomatoes to the hot oil. Stir to coat all the tomatoes, season with salt and pepper. Reduce heat to medium, continue to cook, stirring occasionally, until the tomatoes break down a little and becomes thicker sauce. (There still should be bigger pieces of tomatoes). Taste and adjust seasoning. Allow to cool while the dough is rising.

TO MAKE THE DOUGH:

Pour the water in a large bowl. Sprinkle yeast and sugar over the water, stir lightly. Let stand for about 5 minutes. Add in oil and salt. Add 1 c of flour, stir to combine. Continue to add flour about 1/4 at a time, until the dough becomes a nice soft ball the pulls away from the sides of the bowl. Turn out onto a floured surface and knead for about 5 minutes, adding flour to prevent sticking.

Sprinkle flour on counter and place dough on top of flour. Cover with the same bowl or a towel. Let stand for about 45- 60 minutes.

Preheat grill on high fro 10-15 minutes. (you want it HOT)

On a lightly floured surface roll out dough to a rectangle ( or whatever shape will fit you grill, you can even divide it and make smaller personal pizza), making sure that the dough stays floured well to prevent sticking. (but not too much flour) Lightly oil a baking sheet that will hold the dough for transporting. Place dough on sheet pan. Carefully place dough on grill (it easiest to carefully fold the dough in half to get on the grill then open it up). Turn the heat down to low. Close the lid.

Let dough cook for about 5 minutes or until golden. Using a spatula flip the dough. Spread the tomato sauce over top, sprinkle the prosciutto and cheese over top. Close the lid and cook for another 5 minutes or so. Remove to a large tray or cutting board, Sprinkle with torn fresh basil.

Cut and serve with a simple salad.