Ingredients
| Cornmeal or flour for dusting | |
| 1 | ball Neapolitan Pizza Dough (recipe follows) |
| ¼ | cup pizza sauce |
| ¼ | cup thinly sliced onion |
| 1 | cup shredded mozzarella provolone cheese blend |
| ½ | (5-ounce) package HORMEL® Pepperoni Cup N’ Crisp |
| Grated Parmesan cheese | |
| Thinly sliced fresh basil leaves |
| Neapolitan Pizza Dough (Makes 2 dough balls) | |
|---|---|
| 2 | cups ‘00’ pizza flour or bread flour |
| 1 | teaspoon salt |
| ⅛ | teaspoon instant yeast |
| ¾ | cup warm water |
Directions
Place pizza stone on grill. Heat grill to HIGH. Sprinkle pizza peel with cornmeal.
On peel, stretch or roll dough into 10-inch circle. Spread with pizza sauce. Top with onions, cheese and pepperoni.
Transfer pizza to pizza stone on grill. Close cover. Bake 8 to 10 minutes or until crust is browned, cheese is bubbly, and pepperoni is crisp.
Garnish with Parmesan cheese and basil.
For the Neapolitan Pizza Dough (Makes 2 dough balls)
In medium bowl, combine dry ingredients. Add water and stir to combine into rough dough. Cover bowl. Allow to rise at room temperature 12 hours.
Divide dough in half. Transfer each piece to floured surface. Stretch and fold each piece, using flour to prevent sticking, to create 2 dough balls.
Transfer each ball to floured bowl. Cover each bowl and allow to rise 45 minutes.