Grilled Pizza with Heirloom Tomatoes, Burrata and Basil

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Quick Facts:

Makes 2 pizzas


For Dough:
2 ½ cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
½ teaspoon bread machine or instant yeast
1 tablespoon olive oil
¾ cup water

For Toppings:
2 medium tomatoes (can use different varieties)
Coarse salt
¼ cup olive oil
Freshly-ground black pepper
1 pound Burrata
16 basil leaves, torn


For Dough:
1. Combine dry ingredients in a stand mixer with the dough attachment. Add the water and the oil and mix for 2 minutes. Dough should be tacky, but not sticking to bottom of the bowl as it stirs. Let rest for 10 minutes then mix for another 3 to 5 minutes, or mix and knead by hand.
2. Divide into 2 balls and place in oiled bowls. Turn to coat. Let rise at room temperature for 2 hours or keep in refrigerator overnight or up to 3 days. If refrigerated, remove for at least 3 hours before shaping.

For Pizza:
1. Preheat the grill to medium.
2. Slice tomatoes and sprinkle with salt. Place on a rack to drain. Lightly oil a piece of parchment and oil hands. Gently push out dough into a pizza shape to desired thickness. Oil dough and brush grill grates with oil.
3. Place dough on grill for approximately 3 minutes, or until easy to turn. Add toppings to grilled side, excluding basil.
4. Grill until dough is cooked through. Before removing, add basil. Drizzle with additional extra virgin olive oil and serve.

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