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Grilled Pizza -Three Ways

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Food Network
Related tags
main-dish nut free labor day lunch


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16 ounces all-purpose flour, plus extra for peel and rolling

1 envelope instant or rapid rise yeast

1 tablespoon kosher salt

10 ounces warm water, approximately 105 degrees F

2 tablespoons olive oil, plus 2 teaspoons for bowl

1 tablespoon malted barley syrup

1 large tomato, cut into 1/3-inch thick slices

5 to 7 teaspoons olive oil, divided

2 cloves garlic, minced

1/2 teaspoon kosher salt

1/4 teaspoon red pepper flakes

1/2-ounce grated parmesan

1 1/2 ounces part skim mozzarella, shredded

4 to 6 large basil leaves, shredded

3 1/2 ounces fresh mozzarella, cut into 1/4-inch thick slices

3 to 6 teaspoons olive oil, divided

1-ounce prosciutto ham, approximately 3 slices, coarsely chopped

4 whole dates, pitted and finely chopped

1 teaspoon fresh thyme leaves

2 to 4 teaspoons olive oil

Kosher salt

Freshly ground black pepper


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