Grilled little lactose free pizzas make great appetizers or side dishes for a cookout. For convenience, you can make and grill the dough a day ahead to finish under the broiler the following day.
1 cup warm water
1 tablespoon honey
1 (¼-ounce) package active dry yeast
3 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1 tablespoon olive oil
4 ounces of each of your favorite three Cabot Cheeses, grated (about 1 cup each or 3 cups total)*
Cabot Tomato Basil Cheddar, Cabot Garlic & Herb Cheddar and Cabot Sharp CheddarCabot Horseradish Cheddar, Cabot Smoky Bacon Cheddar and Cabot Seriously Sharp CheddarCabot Pepper Jack, Cabot Habanero Cheddar and Cabot Shredded Mozzarella Cheese
MIX warm water and honey in a small bowl. Sprinkle yeast on top and let stand for 5 to 10 minutes (mixture should start to bubble).
MIX flour and salt in a large bowl. Add olive oil and yeast mixture. Mix well with your hands, kneading dough in bowl until dry ingredients are completely incorporated.
COVER bowl with plastic wrap and let dough rise until doubled in bulk, about two hours.
GREASE grill rack with pastry brush or wad of paper towel dipped in oil. Prepare grill and preheat broiler.
PUNCH down dough and knead briefly in bowl. Pinch off pieces of dough and form into balls slightly bigger than golf ball.
ROLL balls out into very thin rounds on a well-floured surface, 6 to 7 inches in diameter.
PLACE rounds on grill for several minutes on each side or until just starting to brown. (They will cook further under broiler.)
REMOVE from grill and top with cheeses. Broil 3 to 4 inches from heat until cheese melts.
Recipe courtesy of Jimmy Kennedy.