Grilled Sprouted Flour Pizza!

I've been making pizza crust from Summer's Sprouted Wheat Flour in the oven, which is delicious. But last summer, I made grilled pizza all the time and I wanted to try it with sprouted flour this year. It turned out wonderfully! I was a little worried about the dough being too tough and dry or too wet to manage on the grill. I used the same recipe I used last summer, and substituted the bread flour with sprouted flour. My recipe and technique is below.

Grilled Pizza Dough (adapted from Cook's Illustrated, "Summer Grilling")

2 tablespoons olive oil (plus more for oiling)
1 c water at room temp
2 c sprouted flour, plus a few tablespoons to add
2 tsp rapadura (honey would also work)
1 /14 tsp sea salt
1 tsp dry yeast

Combine oil and water in liquid measuring cup. In food processor fitted with plastic dough blade or metal blade, process flour, sugar, salt and yeast until combined, about 5 seconds. With machine running, slowly add liquid through feed tube; continue to process until dough forms tacky, elastic ball that clears the sides of workbowl, about 1 1/2 minutes. If dough ball does not form, add more flour 1 tbsp at a time and process until dough ball forms. Coat a medium bowl with olive oil and transfer dough to bowl and press down to flatten surface; cover tightly with plastic wrap and set in draft-free spot until doubled in size, about 1 1/2 to 2 hours. (In my case, my dough wasn't doubling after 2 hours, so I turned on the oven and set my bowl on the stove for another 30 minutes - it was just enough warmth to get it to rise to the right size.)

When dough has doubled, press down gently to deflate; turn dough onto floured work surface (I used regular spelt flour for this - I didn't necessarily want to add more sprouted wheat to my dough in case it would get tough.) Divide into 2 or 4 pieces, depending on how big you want your pizzas to be. Press dough rounds with hand to flatten, cover loosely with plastic wrap (or dish towel) and let rest for about 15 minutes (you can skip this part if you are short on time).

Roll out your dough with a rolling pin and stretch it to be at least 1/4 inch or less in thickness. HERE'S THE IMPORTANT PART of this recipe. Put a piece of parchment paper or wax paper on a large cookie sheet and oil it. Transfer your pizza crust to a cookie sheet and brush the top of the dough with more olive oil. After your grill is heated to 350 degrees, take the dough on parchment paper and turn it over onto the grill grate. Remove the paper and brush olive oil onto the dough facing up. Cook for at least 10 minutes. Flip the dough over when it looks browned and starting to get crusty. Cook at least another 10 minutes. Now add your toppings (see below). We like our crust to be firm and crispy, so I kept it on the grill a little longer. I have finished our pizza off in the oven or you can do it on the grill, but the toppings won't get brown - just melty. If you finish it in the oven, crank up the temp to 425 degrees so your toppings melt and get really brown and bubbly. You can then broil it if the cheese needs more browning.

Toppings we used last night
Tom made an alfredo-type sauce:
1/4 c. butter
1/4 c. spelt flour
1 1/2 c. milk (thanks, Sweetland!)
sea salt
garlic, pressed
pepper
white pepper
organic seasoning

Melt butter, add flour and whisk until incorporated and bubbly. Add milk slowly while whisking - sauce gets thick quickly. Add your other ingredients. If sauce gets too thick, add a little more milk. It should be fairly thick to add as a topping for pizza.

Anderson Farm beef kielbasa (grilled from the night before and sliced thinly)
Caramelized onions and mushrooms
Fresh mozzarella
Organic Valley mozzarella
Shredded Parmesan
dried basil

We also made, for the second night in a row, our green beans:
Steamed organic green beans
sea salt
grated Parmesan cheese
cream
butter
pepper
heat until melded together.

I was really impressed that the dough held up on the grill and it was a nice firm, crunchy consistency. While we ate our dinner, I was remarking to myself how blessed we are to sit here and eat this wonderfully good food!