Grilled Pizza Rustica with Pesto Simmered Turkey and Roasted Fall Peppers
Yield: 4 pizzas
This is a delicious, traditional pizza dough cooked in a non-traditional method. The grilling actually gives the finished dish a wood-fired oven flavor and a crispy finish. The combination of pesto turkey, sweet peppers, basil and freshly grated Parmigiana cheese not only tastes incredible, it creates a gorgeous palate of colors.
For the crust:
- 2 cups warm water (90° F to 105° F) Add to list
- 1 package active dry yeast Add to list
- 1 teaspoon sugar Add to list
- 3 tablespoons extra virgin olive oil Add to list
- 1 teaspoon salt Add to list
- 4 1/2 cups bread flour Add to list
- Flour to dust Add to list
- 2 tablespoons extra virgin olive oil for finished dough Add to list
For the Topping:
- 1 cup cooked turkey simmered with a little stock and 2 tablespoons pesto per pizza Add to list
- Basil pesto Add to list
- 8 to 10 slices fresh mozzarella cheese per pizza Add to list
- Roasted red and/or yellow peppers, cut into strips Add to list
- Pitted kalamata olives Add to list
- Whole basil leaves Add to list
- Pine nuts Add to list
- Slivers of fresh garlic Add to list
- Grated Parmigiana Reggiano cheese Add to list
For the dough
In a large bowl, combine 2 cups warm water, 1 package active dry yeast and 1 teaspoon sugar. Let sit until the yeast begins to proof by becoming foamy, about 5 minutes.
Add 3 tablespoons olive oil, 1 teaspoon salt and 4 1/2 cups bread flour. Mix until the flour is incorporated and then scrape dough out onto a lightly floured surface. With your hands, knead the dough until smooth and elastic, dusting with flour as needed to prevent sticking. Shape the dough into a ball and lightly oil the outside of it. Place dough in a bowl and let it proof in a warm place for 1/2 hour until the dough doubles in bulk.
For the pizza
Cut the dough into 4 pieces and shape into rounds. Dust dough lightly with flour and cover lightly with plastic wrap to prevent a crust from forming. Wrap in plastic wrap and refrigerate at this point for up to 12 hours to hold it, then bring to room temperature and proceed as follows. With your fingertips, pat the circle of dough down and out into 4 circles. If dough becomes too elastic, stop and let it rest 5 to 10 minutes and then continue.
Heat a gas or charcoal grill until hot. It is helpful if you oil the grill first. Brush dough with 2 tablespoons olive oil and place 2 of the rounds on the grill. Grill until golden brown and turn over, about 2 to 4 minutes.
Top the browned side of each pizza with the pesto, slices of the mozzarella cheese and the turkey. Arrange the rest of the ingredients over the top. Close the lid on your barbecue and allow the pizza to cook until the underside is done. Slide onto a platter and cut into wedges.
Repeat with the other 2 dough rounds, or freeze them for later use.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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