The seventh in our summer recipe series, courtesy of professional chefs Deja Hart and Mary Weaver of Newport Cooks: Cooking School for Adults & Children.
Note: You can adjust the recipe to use a store bought pizza dough if you'd like. However, this homemade pizza dough is really good!
Makes 1 large or 5 individual pizzas
To Make Your Own Pizza Dough:
- 2.2 lbs Caputo Tipo “00” Flour
- 2 Tbsp Kosher Salt
- 2 Tbsp Granulated Sugar
- 1 Tbsp Dry Instant Yeast
- 3 oz Extra Virgin Olive Oil
- 3 1⁄4 cups Water
Place dry ingredients (flour, salt & sugar + yeast on top) in the bowl of an electric mixer and mix on low speed until combined. Add olive oil and water. Mix on low for 2 minutes.
Increase speed to high and beat for 5 minutes. Scrape and pour dough onto a heavily floured work surface. Keeping the surface, dough and your hands well floured, fold the dough end over end until all sides are covered with flour.
Cut dough into portioned size pieces and roll into balls. Place each ball on a greased pan, cover with plastic wrap and let the dough rise at room temperature for 30 minutes.
Place dough in refrigerator and proof overnight.
For the Pizza:
- 1 cup Extra Virgin Olive Oil
- 4 Garlic Cloves, minced
- 2 Tbsp Chopped Fresh Herbs such as: Basil, Rosemary, Italian Parsley, etc...
- 1 Tbsp Red Chili Flakes
- 1 Pint Skydog Farm Pesto
- 2 cups Cipollini Onions, cut in Half
- 10 Large Scallops
- Salt & Pepper
- 8 oz Mozzarella Cheese, sliced into rounds or grated (optional)
Combine olive oil, garlic, herbs and chili flakes in a bowl. Reserve.
Drizzle scallops and onions with olive oil mixture and season with salt & pepper. Grill over high heat to mark. Reduce heat and cook until onions are soft and scallops are almost cooked through. Allow the cipollini onions and scallops to cook a little longer, until almost cooked through. Slice or chop scallops & onions into bite sized pieces.
Pat and stretch out each dough ball to an 1/8 inch thick. Wipe or spray grill with vegetable oil and place dough on grill. Once grill marks have formed on one side, turn over and brush top with olive oil mix. Spoon pesto on top of pizza and sprinkle with scallops and onions.
Continue to cook, spinning once or twice until dough is cooked through. If using cheese, you may need to cover with the grill lid for a minute to let the cheese melt.
Serve hot off the grill!