Sweet Potato, Smoked Mozzarella + Kale Grilled PizzaIngredients of Sweet Potato, Smoked Mozzarella + Kale Grilled Pizza:

For the crust (or you can buy premade dough)

  • 1 cup warm (not hot)m water
  • 2 cups bread flour
  • 1 cup whole wheat flour
  • 1 package yeast
  • 1/2 tablespoon honey or sugar
  • 2 tablespoon olive oil
  • 1 teaspoon salt

Toppings

  • 1 large sweet potato, peeled and sliced thin
  • 1 medium yellow onion, sliced thin
  • salt and freshly ground pepper
  • 2-3 tablespoons olive oil, divided
  • 2 cups kale, coarsely chopped
  • 8 ounces fresh smoked mozzarella
  • 1 tablespoon fresh rosemary
  • coarse salt

Directions for Sweet Potato, Smoked Mozzarella + Kale Grilled Pizza:

  1. Make the crust. In a large bowl combine the warm water, yeast and honey or sugar. Whisk and set aside for 10 minutes or until foamy. Add the olive oil, salt and bread flour and stir with a wooden spoon until a dough forms. Place the dough onto a well floured surface and knead for about 10 minuets incorporating in the 1 cup of whole wheat flour a little at a time. The dough with be soft, elastic and slightly sticky. Put it in a bowl and brushed with a bit of oil and drizzle a little more on top. Cover with a clean dish towel and let rise until doubled in size, one to one and half hours.
  2. *Make ahead tip: After the dough is done rising you can punch it down, divide it in 2, roll it into balls and refrigerate in a sealed plastic bag until the next day.
  3. Prepare the toppings. Preheat the oven to 400ºF. Combine the sweet potato and onion on a large rimmed baking sheet. Drizzle with 1/2 tablespoon of olive oil and sprinkle with salt and a few grinds of pepper. Roast, stirring once halfway through for 20-25 minutes or until the potatoes are soft.
  4. When the dough is done rising preheat the grill. If you have 4 burners turn 2 on medium high and 2 on low. If you have only 2 burners turn one on medium-high and one on low.
  5. Punch down the dough and place it on the counter. Cut it in half and place one half back in the bowl covered by the towel so it doesn’t dry out. Take the other half and stretch it into the shape you desire (it’s best to make a shape that fits your grill). Thick or thin crust is up to you, but a thin crust will develop more bubbles and lovely charred grill marks. Place the dough on a baking sheet and repeat with the second half.
  6. Before you start grilling the crust make sure everything you will need (toppings, olive oil, salt, tongs) are close by because once you start cooking there is little time to run back and forth to the kitchen. Brush the top of one crust with olive oil and place it oil side down on the hot side of the grill. The best method it to put one side down first and stretch the rest out over the grates. Don’t worry if it becomes misshapen. Believe me, your moth won’t mind. Let the crust cook for 2-4 minutes with the lid closed, occasionally lifting the dough with the tongs to check for burning.
  7. When it looks nice and golden brown on the bottom brush the top with olive oil, sprinkle it with salt and flip it over. Place the toppings on the pizza and then slide over to the cooler side of the grill. About 2 minutes is all you need to cook the second side of the crust. If you think its will take you longer than that to arrange the toppings be sure to move it to the cooler side of the grill. Now you can place the second dough on the hot side of the grill and repeat the process. By the time the second pizza needs to move over to the cool side the first one will be ready to take off the grill. Slice and serve immediately.

Source: http://www.thinlyslicedcucumber.com