Ingredients
- 2 c. tomato puree
- 1 lb Italian melting cheese coarsely grated
- Â Â (such as fontina)
- 4 ounce prosciutto di Parma
- 1 sm red onion peeled, and
- Â Â thinly sliced
- 1/4 c. capers
- 1/2 c. roasted red peppers liquid removed, and
- Â Â thinly sliced
- 4 ounce freshly-grated pecorino Romano
- 4 ounce bel paese sliced
- 1/2 c. jarred Italian eggplant
- 4 x jumbo shrimp halved, deveined,
- Â Â and grilled
- 4 x basil sprigs, leaves only roughly torn
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. extra virgin olive oil plus
- Â Â more for greasing the pans
- 1Â 1/3 c. lukewarm water
- 1 pkt active dry yeast
- 1 Tbsp. molasses
- 2Â 1/2 Tbsp. kosher salt
- 2Â 1/2 Tbsp. extra virgin olive oil plus
- Â Â more for coating
- 2 c. bread flour
- 1Â 1/2 c. unbleached all-purpose flour
- 1/4 c. whole-wheat flour
Description
Preheat A Grill With Coals On One Half And Bricks On The Other (so Which There Is A Warm And Cold Side). Assemble All Of Your Topping Ingredients On A Big Platter. Lightly Oil A…
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