Grilled pizza with harissa and herb salad
Delight in the vibrant flavors of grilled pizza topped with fiery harissa alongside fresh herb salad. A fusion of spicy and herbaceous notes.
Ingredients:
- 1/4 cups warm water (105°F to 115°F)
- /4 teaspoon sugar
- envelope (1/110g) active dry yeast
- cups (or more) all purpose flour, divided
- /4 cup whole wheat flour
- tablespoon extra-virgin olive oil plus additional for brushing
- 1/2 teaspoons coarse kosher salt
- teaspoons harissa sauce*
- 1/2 cups (packed) coarsely grated Gruyère cheese, divided
- /4 cup freshly grated Parmesan cheese, divided
- cups mixed baby greens
- cup fresh Italian parsley leaves
- cup fresh basil leaves, coarsely torn
- /2 cup coarsely chopped assorted fresh herbs (such as chives, chervil, tarragon, and dill)
- tablespoon extra-virgin olive oil
- /4 cup pine nuts, lightly toasted
Instructions:
- Combine 1 1/4 cups warm water and sugar in a large bowl; then add yeast. Allow the mixture to sit until the yeast dissolves and it becomes spongey, around 10 minutes. Stir in 1 cup of all-purpose flour; let it sit in a warm, draft-free area until it starts bubbling, for about 35 minutes.
- Add whole wheat flour, 1 tablespoon of olive oil, and coarse salt into the yeast mixture, then mix in 2 cups of all-purpose flour. Knead the dough in the bowl until it's nearly smooth and starts to pull away from the sides of the bowl, adding more all-purpose flour gradually if the dough is too sticky. Transfer the dough onto a lightly floured surface and knead until it's smooth and elastic, for about 7 minutes. Shape the dough into a ball. Place the dough ball in a large oiled bowl; make sure the dough is coated with oil. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free area until it doubles in volume, roughly 1 1/2 hours.
- Press down the dough; then divide it into 6 equal parts. Roll each piece of dough into a ball on a floured surface. Cover the dough balls loosely with plastic wrap and let them rest for 30 minutes.
- Get the barbecue ready (medium-high heat). Sprinkle flour on 2 large baking sheets. Roll out each dough ball into a 7- to 7 1/2-inch round on a lightly floured work surface, allowing the dough to rest briefly if it bounces back. Transfer them to the floured baking sheets. Lightly brush the tops with olive oil. Grill the dough rounds, with the oiled side up, in batches until the bottoms are firm and you see grill marks, being careful not to burn them, for around 3 minutes. Flip the crusts over and grill until the dough is cooked, approximately 2 minutes. Move the crusts, with the grill marks facing up, back to the baking sheets. If making ahead, it can be done up to 8 hours in advance. Leave them at room temperature.
- Prepare the barbecue (medium heat). Spread a very thin layer of 1 teaspoon of harissa on top of each pizza crust. Sprinkle 1/4 cup of Gruyère and 2 tablespoons of Parmesan cheese on each. Return the pizzas to the grill; cover and grill until the cheese melts, about 4 minutes.
- Mix baby greens, parsley leaves, basil leaves, assorted chopped fresh herbs, and olive oil in a medium bowl; toss until everything is thoroughly coated with oil.
- Put the pizzas on a platter. Divide the salad among the crusts; sprinkle with pine nuts.
Summary:
- Calories: 3280 kcal
- Fat: 148 g
- Protein: 155 g
- Carbs: 332 g
- Potassium: 2064 mg
- Magnesium: 418 mg