Grilled Heirloom Tomato and Goat Cheese Pizza

Instructions

To make Pizza Dough:

1. Note: If making pizza the same, use 2 teaspoons of yeast. If letting dough rise overnight in refrigerator, use 1 teaspoon yeast.
2. In the bowl of a stand mixer, combine the water and yeast together. Let sit for 2-3 minutes until yeast dissolves. Stir in the oil into the yeast mixture and then add in the flour and salt. Using a spatula mix until dough starts to form.
3. Knead the dough on low speed with the dough hook for 5-7 minutes or knead by hand on a lightly floured counter for 6 to 8 minutes. The dough should be smooth.
4. Divide dough into 8 balls. Place dough balls onto a lightly greased baking pan and turn them over so they are lightly coated with oil. Cover the baking pan with plastic wrap or a damp kitchen towel.
5. For same day use, let dough rise for about an hour to an hour and a half, or until doubled in size.
6. To use dough the next day, place the baking pan directly in the refrigerator and let rise slowly overnight or up to 24 hours. Before making the pizza, remove the dough from fridge and let sit at room temperature for at least an hour.

To Grill Pizza:

1. Preheat your gas grill with all burners for 15 minutes. Once heated, lower half of the burners to create an area of indirect and direct heat.
2. While grill heats up, prepare the toppings.
3. ) In a small bowl, whisk together 4 ounces of the cheese and heavy cream until whipped and spreadable. Season with salt and pepper to taste. Mix in a dash of chopped basil.
4. ) Heat up your tomato/pizza sauce if using store bought sauce. Slice up the rest of the goat cheese and set aside
5. Working with one dough ball at a time, pull and stretch a dough ball into a round. Use your hands or fists to continue stretching into a thin round. Alternatively, roll out dough on a lightly greased surface into a thin round.
6. Place the shaped dough onto the grill over the direct heat area. Cover and let cook for 2-3 minutes or until the bottom is just cooked. Flip the pizza over and transfer to the indirect heat section of the grill.
7. For the white pizza, spread the pizza with the goat cheese spread and top with a layer of sliced tomatoes. Top with freshly chopped basil and a crack of salt and pepper to test. For the red sauce pizza, spread the pizza with the tomato/pizza sauce, top with a sprinkle of mozzarella cheese, tomato slices and goat cheese slices. Top with freshly chopped basil. Work quickly.
8. Close the grill and cook until the toppings are warmed through and the cheese starts to melt, another 2-3 minutes depending on your grill.
9. Remove finished pizza from heat and cut into slices.
10. Repeat with the remaining balls of dough. You will make 8 small pizzas (4 white and 4 red pizzas).