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1
Heat a grill to medium-high heat and shut the lid.
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2
Let the grill heat for 20 minutes.
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3
Add a few glugs of olive oil to a small bowl and season with a pinch of salt.
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4
Add the leeks to a small bowl and drizzle with olive oil.
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5
Season with salt and pepper.
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6
Sprinkle your work surface with flour.
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7
Flatten the Homemade Pizza Dough with your hands and use your fingertips around the edges to define the crust.
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8
Flatten the center and stretch the pizza to a 12-inch round while rotating.
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9
You can toss it up into the air to get a nice stretch.
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10
Have all of your sauces, olive oil, toppings and spoons set out on a sheet tray next to your grill.
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11
You have to have everything prepped and ready to go when grilling pizzas.
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12
Turn one side of your grill down to medium and keep the other side of the grill on medium-high.
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13
Place the dough on the medium-high side of the grill and quickly brush all over with olive oil.
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14
Let the dough cook just until the dough is firm on the bottom and has some nice char marks, 1 to 2 minutes.
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15
Flip the dough over to the cooler side of the grill by using either a sheet tray turned upside down or a pizza peel.
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16
Brush the other side of the dough with olive oil, then top the pizza.
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17
Spread the Broccoli Pesto out from the center, leaving an edge for the crust.
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18
Spread out the mozzarella, then evenly distribute the leeks and ricotta cheese.
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19
Close the grill and cook until the cheese is melted and the crust is cooked through, about 5 minutes.
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20
Remove with a pizza peel or sheet tray.
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21
Place on a cutting board and slice up and serve.
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22
Sprinkle with some Parmesan before serving.
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23
Stir the yeast, warm water and honey together in the bottom of a standing mixer bowl.
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24
Stir in 1/2 cup of the all-purpose flour.
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25
Mix until combined.
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26
Let sit until the mixture looks bubbly and foamy and the yeast is activated, about 30 minutes.
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27
Preheat the oven to 200 degrees F. Once the oven is warm, turn it off.
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28
Outfit a standing mixer with a dough hook.
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29
Oil a large bowl with olive oil.
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30
In a medium bowl, whisk together the remaining 3/4 cups all-purpose flour, the bread flour and salt until well blended.
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31
Turn the mixer on and add the cold water and olive oil to the bubbly yeast mixture.
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32
Add the flour by scoopfuls.
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33
Knead for 5 minutes until the dough comes together into a ball.
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34
Sprinkle some flour down on your cutting board and knead the dough by hand for another minute or so until it's smooth and elastic.
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35
Place the dough in the bowl and flip to coat all sides with oil.
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36
Cover with a kitchen towel and wait until doubled in size, about 2 hours.
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37
Punch down and let rise again for 1 1/2 more hours.
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38
Split the dough into 2 equal-size balls, cover with a slightly damp tea towel and let rest for 10 minutes before stretching.
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39
Bring a large saucepan of water to a boil.
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40
Add a big pinch of salt and stir in the broccoli.
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41
Boil the broccoli until very tender, about 5 minutes.
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42
Drain the broccoli in a colander in the sink and rinse under very cold water to stop the cooking.
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43
Add the broccoli, Parmesan, pistachios, basil, olive oil and garlic to a food processor and process until smooth.
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44
Season the pesto with a small pinch of salt and pepper.
