Coppola Diamond Grilled Pizza

The beauty of this recipe is that it allows everyone to personalize their own pizza to their taste. Once shaped, the pizzas grill up in a matter of minutes, the key is organizing the toppings beforehand. It’s great for an outdoor pizza party and gives the grill another purpose in the season of outdoor dinner parties and barbecues. It also pairs perfectly with Diamond Collection California Chardonnay.

Pairs With

2022

Diamond Collection Chardonnay

Developed concentration and flavors of melon, vanilla and creme brulee- pairs great with grilled chicken or pork chops

Price

$18.00

Member Price

$16.20

Diamond Collection Chardonnay quantity

Add to cart

Ingredients

Dough:

• 2 cups warm water
• 2 1/4 teaspoons (one 1/4 oz envelope) active dry yeast
• 5 cups all-purpose flour
• 1/2 teaspoon coarse salt
• 2 tablespoons avocado oil

Tomato Sauce:

• 2 minced garlic cloves
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tbsp chopped basil
• 1/2 yellow onion, diced
• 1 28 oz can of diced tomatoes
• 1/2 teaspoon kosher salt
• Pinch of black pepper
• Avocado oil

Pesto Sauce:

• 2 minced garlic cloves
• 1/2 cup freshly grated Pecorino Romano
• 1/2 cup pine nuts
• 1 bunch of basil
• 1 cup arugula
• 1 cup avocado oil
• Pinch of kosher salt
• Sprinkle of black pepper to taste

Topping Suggestions – Get creative!

• Mushrooms
• Zucchini
• Fresh Tomatoes
• Arugula
• Basil
• Olives
• Prosciutto
• Caramelized Onions
• Mozzarella
• Parmesan Reggiano
• Burrata

Directions to make the dough / grilling of pizzas:

1. Pour water into a large bowl. Sprinkle with the yeast. Let sit until fully dissolved (~5 minutes). Add 3 cups of flour & 2 tsp of coarse salt. Stir until smooth.
2. Add the additional 2 cups of flour, mix until smooth. Continue stirring until dough comes away from sides of bowl but is still sticky.
3. Remove dough from bowl and lay on a lightly floured surface. Knead the dough until smooth yet a little tack, about 12 minutes.
4. Shape the final dough product into a ball and move to a lightly oiled bowl. Ensure it is fully coated. Cover and let sit in a warm place until it has doubled in size (a couple of hours)
5. Fire up the grill to high and gather a parchment lined baking sheet and place dough on there. Cut it into 6-8 individual pieces. Shape each piece into a round ball. Dust with flour and cover once again. Let these pieces sit for about 30 minutes.
6. Organize all of your toppings, sauces and place over by the grill so you have everything ready to rock and roll.
7. Once the dough is ready, flatten it to your liking (about 12-inch round), brush with avocado oil and place on grill.
8. Grill pizza dough, flipping occasionally, until charred and cooked through, about 4-5 minutes.
9. Immediately dress the pizzas with your sauce and toppings. Then close the grill to melt your cheese (2 minutes).
10. Remove finished pizzas and place on a serving board, pour a glass of Diamond Chardonnay and enjoy right away with friends and family!

Directions for the Basic Tomato Sauce:

1. In a large sauté pan, add a avocado oil to the pan as well as the onions and garlic over medium – low heat.
2. Once the onions are translucent and soft, add in the tomatoes, tomato paste, oregano, and basil.
3. Bring the sauce down to a simmer and continue to cook for 8-10 minutes until it has slightly thickened. Season with salt and pepper to taste.

Directions for the Arugula Basil Pesto:

1. In a food processor, add the garlic, grated parmesan, pine nuts, fresh basil, and arugula.
2. Pulse several times until it resembles a rough paste. While pulsing, pour in the olive oil in a steady stream until it is a smooth consistency. You can stretch it or thin it a little with a tablespoon of water or additional olive oil. Season with salt and pepper to taste.