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Grilled Pizza with Mango, Prosciutto and Stout Balsamic Glaze Recipe

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Grilled Pizza with Mango, Prosciutto and Stout Balsamic Glaze Recipe
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Servings
Ingredients
Dough:
  • 3 cups bread flour
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 1 packet (2 1/4 tsp) rapid rise yeast
  • 1 cup wheat beer
  • 3 tablespoons olive oil plus additional for rise and grill
Glaze:
  • 1 cup balsamic vinegar
  • 3 tablespoons honey
  • 1/2 cup stout beer
Toppings:
  • 1/3 cup prepared pesto sauce
  • 1 mango peeled and diced
  • 4 strips prosciutto chopped
  • 1 ounce goat cheese
Servings
Ingredients
Dough:
  • 3 cups bread flour
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 1 packet (2 1/4 tsp) rapid rise yeast
  • 1 cup wheat beer
  • 3 tablespoons olive oil plus additional for rise and grill
Glaze:
  • 1 cup balsamic vinegar
  • 3 tablespoons honey
  • 1/2 cup stout beer
Toppings:
  • 1/3 cup prepared pesto sauce
  • 1 mango peeled and diced
  • 4 strips prosciutto chopped
  • 1 ounce goat cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Add the flour, salt, sugar and yeast to a stand mixer, mix until combined.
  2. Heat the beer until it reaches between 120 and 125 degrees on a cooking thermometer.
  3. Add the beer and olive oil to the stand mixer, and mix on medium speed until dough gathers around the blade and is no longer sticky (about six minutes).
  4. Lightly coat a large bowl with olive oil. Add the dough, cover and allow to rise in a warm room until doubled in size, about one hour. (You can make the dough up to three days in advance. Just store it in the fridge, punching it down every 12 hours and allowing to come to room temperature before using).
  5. While the dough rises, make the glaze. Add the balsamic vinegar, honey and stout to a pot over high heat. Bring to a boil, then reduce to a simmer, stirring occasionally, until reduced to a syrup (about 10 minutes). Set aside.
  6. Knead dough on a lightly floured surface for about three minutes. Form into a large circle.
  7. Preheat the grill to medium high.
  8. Place the dough on the grill (a pizza peel coated in flour or cornmeal will help) until grill marks start to appear. Flip the dough and very lightly grill on the underside, just until the dough holds shape.
  9. Remove from the grill, place on a work surface with the lightly grilled side down.
  10. Top with pesto, mangoes and goat cheese. Return to the grill, close the lid, cooking until the dough is cooked through (about five minutes).
  11. Remove from the grill and top with prosciutto. Just prior to serving, drizzle with balsamic glaze.

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