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Pronto Personal Pizzas

bbq, pizza

4-1/2 cups all purpose flour
2 tablespoons quick-rising yeast
1/4 cup fresh basil; finely chopped
2 teaspoons salt
1 teaspoon granulated sugar
1 tablespoon olive oil
1/2 cup cornmeal
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1 cup mozzarella cheese; shredded
8 small tomatoes; sliced
1 small zucchini; thinly sliced
1/4 small red onion; cut in wedges
1 cup sweet yellow pepper; julienned
1 cup Asiago or provolone cheese; shredded
1/3 cup fresh basil; shredded

Combine flour, yeast, basil salt and sugar in food processor. With motor running, gradually pour in 1-1/2 cups very hot water (120 to 130 F); add oil. Process, adding up to 2 tablespoons more water, if necessary, until ball forms. Process for 1 minute. Turn out onto floured surface; cover and let stand for 15 minutes. Dust 3 rimmed baking sheets with corn meal. Divide dough into 3 pieces; on lightly floured surface, roll out or pat each into 6-inch circle. Press all over to form slightly raised rim. Transfer to prepared sheets. Topping: Evenly sprinkle mozzarella over each base. Arrange tomato slices and zucchini on top, overlapping. Top with onion and cherry tomatoes. Sprinkle with Asiago cheese. Let stand for 15 minutes (For a plumper crust let stand for 30 to 40 minutes.) Bake in 450 F oven, 1 pan at a time, for 10 to 15 minutes or until bottoms are crisp and cheese is melted. Sprinkle with shredded basil. BBQ Variation: Omit cornmeal; lightly grease baking sheets. To cook, place pans on grill over medium-high heart; close lid and cook for 12 minutes or until bottoms are crisp and cheese is melted.

Contributor: Canadian Living Magazine (August, 1996)

Yield: 4 servings

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