1 large pizza dough (see recipe below)
1 1/2 cups diced fresh tomatoes
Grated Mozzarella cheese
1 bunch garlic scapes, cut into 1-inch pieces
5 large leaves of kale, rinsed and dried, de-ribbed, cut into small pieces
Handful of fresh basil
Preheat a grill on high for 5 minutes. In the meantime roll out the dough so that it will fit onto the grill. Cover one side of the pizza with olive oil and place that side down on the grill. Lower the heat to medium and let grill for about 4 minutes. Check the pizza after two minutes to poke any air bubbles.
Check the underside of the pizza after 4 minutes. It should lift off easily and be lightly charred. Slide the dough off of the grill onto a cutting board. Top the cooked side with the tomato sauce then the fresh basil. Sprinkle some mozzarella over the sauce. Top with the kale and garlic scapes. Slide the pizza back onto the grill and grill for about 6 minutes or until the bottom side is cooked.
Classic Pizza Dough
Makes 2 ten-inch crusts
1 cup warm water (a bit warmer than body temperature)
2 teaspoons yeast (dry)
2 teaspoons sugar
1 tablespoon olive oil
2 teaspoons chopped fresh herbs
1 teaspoon salt
2 cups Nash’s soft white flour and 1 cup Nash’s hard red flour
Put the water in a large mixing bowl. Sprinkle yeast and sugar, stir and let stand until foamy (5-10 minutes). Add oil, herbs, salt, and 1 cup of the flour and mix well. Add the remaining flour, 1/2 a cup at a time, mixing well after each addition. If it becomes too difficult to mix with a spoon, use your hands.
Dump the dough onto a lightly floured surface and knead it with your hands until all the flour is incorporated. Lightly coat the dough with oil, return to the unclean bowl, and cover the bowl with a damp towel. Let it sit in a warm place until the dough has doubled in bulk (1 – 1 1/2 hours). Pinch the dough and divide it into 2 pieces. Form each dough into a ball and let it sit on the counter for 5 minutes. Roll each dough into 10 inch circles. If you prefer a thinner pizza, roll out to 12 inches.