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Ingredients

Dough - Enough for 3 (16-inch) round pizzas:

• 16 ounces all-purpose flour, plus extra for peel and rolling
• 1 envelope instant or rapid rise yeast
• 1 tablespoon kosher salt
• 10 ounces warm water, approximately 105 degrees F
• 2 tablespoons olive oil, plus 2 teaspoons for bowl
• 1 tablespoon malted barley syrup

Margherita topping - Enough to top 1 (16-inch) round pizza:

• 1 large tomato, cut into 1/3-inch thick slices
• 5 to 7 teaspoons olive oil, divided
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 1/2-ounce grated Parmesan
• 1 1/2 ounces part skim mozzarella, shredded
• 4 to 6 large basil leaves, shredded

Date and prosciutto topping - Enough to top 1 (16-inch) round pizza:

• 3 1/2 ounces fresh mozzarella, cut into 1/4-inch thick slices
• 3 to 6 teaspoons olive oil, divided
• 1/2-ounce grated Parmesan
• 1-ounce prosciutto ham, approximately 3 slices, coarsely chopped
• 4 whole dates, pitted and finely chopped
• 1 teaspoon fresh thyme leaves

Pizza cracker:

• 2 to 4 teaspoons olive oil
• Kosher salt
• Freshly ground black pepper

Special equipment:

• Vise-Grips

Description

Food Network Invites You To Try This Grilled Pizza -Three Ways Recipe From Alton Brown.

Food Network