Chargrilled vegetable & pesto pizza

• 7 tbs spinach, rocket or basil pesto
• 2 (24cm diameter) Lebanese bread
• 200g bought chargrilled eggplant, patted dry with paper towel, cut lengthways into thin strips
• 200g bought chargrilled capsicum, patted dry with paper towel, cut lengthways into thin strips
• 100g drained bocconcini cheese, thinly sliced Tossed green salad, to serve

1. Preheat oven to 230°C. Line 2 baking trays with non-stick baking paper. Spread 2 1/2 tbs of the pesto over each bread, leaving a 1cm border around the edge. Scatter the eggplant and capsicum over the pizza bases.
2. Place the pizzas on the lined trays and bake in preheated oven for 5-7 minutes or until the base is almost crisp. Remove from the oven and scatter the bocconcini over the pizzas. Return to the oven, swapping the trays. Bake for a further 5 minutes or until the bocconcini melts and the pizza base is crisp.
3. To serve, dollop 1 tbs of the remaining pesto randomly over each pizza. Serve immediately with the salad.

Grilled Pizza

1 teas. Salt
1 1/2 cup Warm water divided (110F)
3 1/2 cups Unbleached white flour
1/4 cup Corn meal
1/4 cup Whole wheat flour
4 tbls. Olive oil divided
2 teas. Light brown sugar
2 pks. dry yeast
Sauce, Cheese, and Toppings of your choice
(keep in mind the cooking time of these will be shorter than in an oven. Use toppings that take little time at all (if any) to actually cook and do not overload. Try using a soft or crumbled cheese and a cooked, warm sauce.)

DOUGH:

1. Measure 1/2 c warm water in a bowl.
2. Add sugar and yeast and stir to dissolve. Let stand at least 5 minutes to proof (froth forms on top).
3. Meanwhile, sift together into a large bowl the white flour, wheat flour, corn meal and salt.
4. Make a depression in the middle and add 3 Ts of the olive oil and 1 c warm water.
5. Add yeast mixture. Mix all ingredients with your hands and gather together and place on floured board.
6. Knead about 10 minutes, adding more flour if dough is sticky, to form a smooth, elastic mass.
7. Grease a large bowl with olive oil.
8. Add dough, turning it to coat top.
9. Cover and let rise in warm place, draft−free location until doubled in size −about 45 minutes.
10. While dough is rising prepare desired sauces and toppings.
11. Divide dough into 6 equal pieces and, on floured surface, roll out to desired shape about 1/2 inch thick.
12. Coat both sides of shaped crust with olive oil, then place on grill directly over fire until upper surface begins to bubble (about 2 minutes).
13. Fire must be very hot and grill must be clean (coals should be red with a small flame, like a steak fire; this is important).
14. Watch crust closely and rotate with spatula if necessary.
15. Remove crust and turn cooked side up (it should be golden brown).
16. Brush with olive oil, sauce, cheese and desired toppings.
17. Sprinkle some olive oil over each pizza.
18. Return for final cooking (2−4 minutes).