Grilled pizza with Harissa, Mushrooms, Roasted Pine Nuts, and Fresh Herbs
1 batch of your favorite pizza dough (or mine, which is below)
1 (15 oz) can tomato sauce
1-2 tbsp chili garlic sauce
1 tsp cumin
1 tsp ground coriander
1 (8oz) container sliced Baby Bella Mushrooms
1/2 red onion, thinly slivered
1/3 cup pine nuts, roasted until nice and golden brown
1/2 cup roughly chopped fresh flat Italian parsley
1/2 cup roughly chopped fresh cilantro
1/3 cup roughly chopped fresh dill
Prepare pizza dough and allow to rise for 30 minutes. While dough is rising, saute mushrooms in a touch of olive oil until tender. Combine all ingredients for Harissa sauce in a bowl and stir well. Combine parsley, cilantro, and dill in a bowl and set aside.
Preheat grill to medium heat. Roll/stretch out pizza dough to 1/2" thickness. Liberally apply olive oil to top side of dough. Place dough oil-side down onto hot grill. Allow to cook for 5 minutes, until dough is crispy and golden brown on the bottom. Remove from grill and put grilled side of dough up. Apply sauce over pizza crust, leaving a slight border around the edge. Spread mushrooms, onions, and pine nuts on crust and place back on the grill. Cook for another 3-5 minutes, until bottom of dough is crispy and golden brown. Remove from heat and spread herb mixture all over pizza. Cut into pieces and serve immediately.
My favorite pizza dough:
1 cup warm water
1 tsp sugar
1 pkt active yeast (or 2 1/4 tsp)
1 cup whole wheat flour
1 1/2 cup all purpose flour
1/2 tsp salt
1 tbsp olive oil
In the bowl of a stand mixer, combine warm water and sugar. Sprinkle yeast on surface of water and allow to rest for 10 minutes. Add 1 cup of wheat flour and begin to mix dough with dough hook. Add remaining ingredients and continue to combine. Knead with dough hook for 5-7 minutes until dough is smooth and elastic. Cover with plastic wrap and allow to rest for 30 minutes. Punch down dough and proceed with normal recipe.
*As a note, when I am making a traditional pizza, I often add about 2 tsp Italian seasoning, 1 tsp crushed fennel seed, and 1 tsp crushed red pepper flakes to the dough when mixing.