“(Whoops) we did it again!” Brittany Spears’ anthem, kept thumping in my head as I thought about a tag-line for the pizza we made with the second half of (yesterday’s) Chebe dough. Except in my mind the verse started: “YES – we did it again!  The dough needed a little tweaking, the toppings were different, but the results were delicious.

If you made pizza last night using Chebe Gluten Free Bread Mix and saved half the dough for (tonight), it will be very sticky, requiring kneading to incorporate 1/4 cup cornmeal plus 1/4 cup GF flour mix (yours, ours, Trader Joe’s, or Pamela’s) to make it possible to roll it out. Other than that the instructions are the same as for our May 2, 2013 post about Grilled Pizza.

Grilled GF Pizza Pesto Pomodoro – one 12″ pie, enough for two

Ingredients:

1/2 portion of (yesterday’s very sticky) Chebe Dough.

1/4 cup cornmeal (plus extra for rolling out the dough)

1/4 cup GF flour mix

3/4 cup prepared GF pasta/pizza sauce

3/4 cup chopped fresh cherry tomatoes

1/2 cup basil pesto

 (caramelized onions from yesterday if you have any left over)

1 medium sized ball (4-5 oz.) of fresh mozzarella, cut into 1/2 inch cubes

1/2 cup fresh grated Parmesan or Robusto cheese

Fresh ground pepper

Directions:

1.  20 minutes prior to cooking, preheat a pizza stone on a rack in a gas grill to 450F. (Or do the same in a an oven, making certain the rack is placed as close to the bottom as possible.)

2.  Mix 1/4 cup cornmeal with 1/4 cup GF flour mix on a wooden pizza paddle.  Turn the Chebe dough onto the board, coat with the mixture and knead until it’s incorporated, adding more GF flour as needed, until the dough can be rolled without sticking to the rolling pin.

3.  Sprinkle a little more cornmeal onto the board and roll out the dough into as close to a circle as easily possible.

4.  Slide the  dough onto the preheated stone, using a large metal spatula to help transfer the dough.  Cook for 2-3 minutes or until the cheese begins to bubble and it’s easy to slide a spatula underneath.  Then flip the crust, cooking the second side for 1-2 minutes.

5.  Using a large metal spatula transfer the crust back to the wooden paddle and bring inside to (decorate.) Make certain to close the lid of the grill to maintain the 450F heat.

6.  First splotch on the tomato sauce, taking care to (Jackson Pollock) it.  You want bare dough spots. Then add the tomatoes, onions, pesto, mozzarella, Robusto, and ground pepper.

7. Transfer/slide the pizza back onto the stone. Cook for 5-10 minutes, perhaps more, until the topping is bubbling and slightly browned at the edges and the bottom of the crust is toasty brown.  Remove to the paddle, slice and serve!

Yes!  You did it again!

Assembling the ingredients

Kneading the dough to incorporate the cornmeal and GF flour mix

On the grill cooking the first side – cheesy “bubbles”

Flipping to the second side

View from (afar)

Decorating with the toppings

Sliding from the paddle onto the stone for the final 5-10 minutes

Finished pizza back on the paddle

Close up of the top

Dinner