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Grilled Pizza (Flammkuchen) with Prosciutto di Parma, Gorgonzola, and Gouda

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Thin, crispy grilled Flammkuchen topped with Prosciutto di Parma, Gorgonzola, and Gouda.
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Prep Time 40 minutes
Cook Time 25 minutes
Rising Time 3 hours
Total Time 4 hours 5 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

Dough (For two pizzas):
  • 400 g flour we used white flour, type 550 in Germany, but whole wheat also works
  • 20 g fresh yeast ½ square or one package dry yeast (7–12 g in Germany)
  • 3 Tbsp olive oil extra virgin
  • 1 tsp salt
  • Just under 1 cup lukewarm water
Toppings:
  • 200 g pureed tomatoes we use half of a 400 g can for one pizza
  • Dried oregano QB
  • Garlic powder QB
  • Ground pepper QB
  • 28 g 1/4 cup young Gouda, grated
  • 250 g Gorgonzola
  • Grated/shaved Parmesan QB
  • Fresh basil
  • 250 g Prosciutto di Parma slices

Method
 

  1. To prepare the dough, mix the ingredients in a bowl and knead by hand or with a mixer until a ball forms. I use our KitchenAid and combine it with a dough hook at the 6-speed setting for about five minutes. It may seem strange not to proof the yeast, but I’ve been making this recipe for years without that step, based on Sarah’s original recipe.
  2. Place the dough in a bowl, cover with a damp tea towel, and set it somewhere warm to rise. (I drizzle the leftover olive oil from the spoon on top of the dough and rub it in before placing it in the bowl.) If making this during cooler seasons, I will preheat the oven at a low setting and turn it off before placing the bowl inside. It usually takes around two hours to rise, but it's best to leave it as long as possible.
  3. Roll the dough into a circular or rectangular form (depending on your stone) on a flat surface, tossing a bit of flour under it so it doesn’t stick. Rip off a piece of baking paper the size of your pizza stone and place it on a baking sheet with no lip (we have a 2-walled cookie sheet that is perfect). Move the dough onto the baking sheet. Set aside to let it rise again (it may not, but that’s OK).
  4. Place the pizza stone on the BBQ grill. After lighting the grill, put all burners on high until the grill reaches 500°F (260°C), then turn them all down to low. The stone should be ready in about 15 minutes after going to low.
  5. While the pizza stone is heating, it’s time to assemble the pizza. Start by spreading the tomato sauce on the pizza crust near the outside edge (QB).
  6. Layer with the herbs, ground pepper, grated cheeses, fresh basil, and the Prosciutto last. Once the stone is heated, place the pizza with the baking sheet onto the stone. When the dough has firmed up (about 5 minutes), slide the baking sheet out using tongs so the crust is directly on the stone. This will allow the crust to blacken a bit.
  7. Continue to grill the pizza until it forms a nice char on the bottom.
  8. If the crust is blackened enough but the toppings aren’t done, slide the baking sheet back under the pizza and continue to bake until the cheese is bubbling and the top is a lovely brown colour (approximately another five minutes).
  9. Remove from the grill and cool slightly before slicing.

Notes

If you’re using previously frozen dough from this recipe, remove it from the freezer early in the morning, place it in a bowl, and allow it to rise again (we put ours in the oven).

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