Napa Valley Pizza
- For a charcoal or gas grill, place one of the Homemade Pizza Crusts for Grilled Pizzas on the rack of a covered grill directly over medium-low heat. Grill for 1 to 2 minutes or until dough is puffed in some places and starting to become firm. (If the crust is frozen, grill for 2 to 3 minutes.) Using tongs, carefully turn crust over and transfer to the back of a baking sheet. Quickly brush grilled side of crust with oil.
- Sprinkle crust with 1/4 cup of the kale and 2 tablespoons of the shallots; drizzle lightly with additional oil. Transfer pizza from baking sheet to grill rack. Grill for 3 to 5 minutes more or until crust is crisp, rotating crust as necessary to prevent burning. Top with 1/3 cup of the grapes, 1/4 cup of the cheese, and 1 teaspoon of the thyme. Grill for 1 to 2 minutes more or until cheese is melted. Remove pizza from grill. Repeat with the remaining crusts and toppings.
- Before serving, sprinkle pizzas with hazelnuts and pepper. Drizzle with honey.
From the Test Kitchen
For sauteed kale, thoroughly wash kale leaves and remove from the thick stems; pat dry with paper towels. Slice kale leaves. In a large skillet cook and stir kale in hot oil over medium heat until wilted and tender. Season with ground black pepper.
To grill grapes, lightly coat a small cluster of grapes (leaving them on the stems) with olive oil or nonstick cooking spray; season with salt and ground black pepper. Grill on the rack of a covered grill directly over medium-high heat about 2 minutes or just until golden grill marks appear, turning occasionally. Cool; remove from stems.
Homemade Pizza Crusts for Grilled Pizzas
- In a medium bowl combine warm water, honey, and yeast. Let stand about 5 minutes or until mixture is foamy. Meanwhile, in a large bowl stir together 1 3/4 cups of the all-purpose flour, the whole wheat flour, and salt. Using a wooden spoon, stir in yeast mixture and 3 tablespoons oil. Gradually stir in as much of the remaining 3/4 cup all-purpose flour as you can.
- Turn dough out onto a lightly floured surface. Knead about 5 minutes or until smooth and elastic, adding enough of the remaining 3/4 cup all-purpose flour to keep dough from sticking. Shape into a ball. Place in a lightly greased bowl, turning once. Cover; let rise in a warm place until double in size (about 1 hour).
- Punch dough down. Turn dough out onto a lightly floured surface. Knead for 2 minutes, adding enough of the 2 tablespoons all-purpose flour to keep dough from sticking. Return to the lightly greased bowl. Cover; let rise in a warm place until nearly double in size (about 40 minutes). Punch dough down again. Divide into six portions. Cover; let rest for at least 10 minutes.
- Invert a large baking sheet; brush the back of the sheet with additional oil. Place dough portions, one at a time, on the prepared baking sheet. Using your hands, spread and press dough into an 8-inch circle. Line another baking sheet with waxed paper or parchment paper. Stack dough rounds on baking sheet, separating rounds with waxed paper or parchment paper. Use immediately, chill up to 4 hours, or freeze for at least 2 hours* or until very firm. Use as directed in individual grilled pizza recipes.
From the Test Kitchen
For longer storage, transfer pizza dough crusts to 2-gallon freezer bags. Seal bags and freeze for up to 1 month. Do not thaw before using.
Nutrition Facts (Napa Valley Pizza)
- Per serving:
- 590 kcal ,
- 28 g fat
- (9 g sat. fat ,
- 3 g polyunsaturated fat ,
- 15 g monounsaturated fat ),
- 25 mg chol. ,
- 780 mg sodium ,
- 72 g carb. ,
- 5 g fiber ,
- 19 g sugar ,
- 17 g pro.