Ingredients
Scale
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup milk
- 2 1/2 tablespoons olive oil, divided
- 2–3 small tomatoes
- 20 fresh basil leaves
- 2–3 ounces fresh mozzarella cheese
- Cornmeal
- Freshly ground pepper
Instructions
- Prepare grill or grill pan by greasing well; heat to medium high heat.
- In a large bowl, mix together flours, baking powder, salt; pour in milk and 2 tablespoons oil and mix until dough leaves the side of the bowl. Gather the dough together with your hands and ‘knead’ right in the bowl about 10 times. Cover bowl and let rest 15 minutes.
- While dough rests, slice tomatoes into slices as thin as possible, wash basil, and slice cheese as thin as possible.
- On a cornmeal dusted work space, divide dough into 4 equal portions and shape into 4 circles by pulling and flattening the dough using your hands. Place all 4 onto a grill – or 2 onto a grill pan. (I used a grill pan.) Cook for about 2-3 minutes until grill marks form, flip and immediately add the 1/4th of the cheese slices to each pizza crust.Grill for 2 minutes longer. Remove from grill and add basil, tomato, and a drizzle of olive oil and ground pepper. Repeat with additional dough.
- Roll into a 12-inch circle (flour on counter generally not necessary.)