A fresh, vine-ripened tomato has no equal. When tomatoes are at their peak from summer to early fall, we love to use them as pizza toppings. Here, sweet cherry tomatoes get a slightly smoky flavor from cooking on the grill and are accentuated with fresh herbs and two types of cheeses — no sauce necessary. If you’re short on time, use store-bought dough.
Grilled Pizza with Cherry Tomatoes & Gorgonzola
1 1/2 cups (9 oz./280 g.) cherry tomatoes, stemmed and halved
2 Tbs. extra-virgin olive oil, plus more for brushing
2 cloves garlic, pressed
Unbleached all-purpose flour, for dusting
About 3/4 lb. (340 g.) pizza dough (recipe follows)
1 1/4 cups (5 oz./155 g.) whole-milk mozzarella cheese, shredded
1/4 lb. (125 g.) Gorgonzola cheese, crumbled
2 green onions, thinly sliced
2 Tbs. chopped fresh basil leaves
1 Tbs. chopped fresh marjoram or oregano leaves
In a bowl, combine the tomatoes, 1 tablespoon of the olive oil, and 1 garlic clove. Sprinkle with salt and stir to blend. In a small bowl, mix the remaining garlic clove with the remaining 1 tablespoon olive oil.
Prepare a medium fire for direct-heat cooking in a charcoal or gas grill.
Meanwhile, on a lightly floured work surface, roll out the dough into a rectangle about 11 by 13 inches (28 by 33 cm.). Brush the top surface of the dough with olive oil.
Place the dough on the grill, oiled side down, and immediately brush the top of the crust with the garlic oil. Grill until well browned on the bottom, about 5 minutes. Using a wide spatula, carefully turn the pizza crust over, and immediately sprinkle with the mozzarella and Gorgonzola cheeses. Distribute the tomato mixture evenly over the cheeses, and sprinkle evenly with the green onions, basil and marjoram. Grill until the pizza is just browned on the bottom and the cheeses melt, about 7 minutes.
Using the spatula or a rimless baking sheet, transfer the pizza to a cutting board. Cut the pizza into squares and serve. Makes 1 large pizza.
1 cup (8 fl. oz./250 ml.) lukewarm water
1 1/2 tsp. active dry yeast
2 3/4 cups (14 oz./440 g.) unbleached all-purpose flour, plus more for dusting
3 Tbs. bread flour
1 1/2 tsp. kosher salt
2 Tbs. extra virgin olive oil, plus more for brushing
In a 2-cup (16-fl. oz./500-ml.) measuring pitcher, whisk together the water and yeast. Let stand for 5 minutes.
In a food processor, combine the flours and the salt and process to mix. Whisk the olive oil into the yeast mixture. With the processor running, add the yeast mixture and process until the dough comes together and forms a ball, about 1 minute. (If the dough does not form a ball, add water by tablespoonfuls until it comes together.)
Turn the dough out onto a lightly floured work surface and knead briefly until smooth. Brush a large bowl with olive oil. Shape the dough into a ball, place it in the bowl, and turn the dough to coat it with oil. Cover the bowl with a kitchen towel and let stand until doubled in volume, about 1 1/2 hours.
Punch down the dough and divide in half. Use at once, or shape each half into a ball, place each ball in a resealable plastic bag, and refrigerate for up to 2 days or freeze for up to 1 month.
Let the refrigerated dough stand for 1 hour and the frozen dough thaw for 4 hours at room temperature before using. Makes about 1 1/2 lb. (680 g.) dough or enough for 2 pizzas.