California Walnut Pizza Dough
- Yield 6 servings
- 2 cups all-purpose flour
- 3/4 cup whole wheat flour
- 1 package (1/4 oz.) quick-rise yeast
- 1-1/2 teaspoon granulated sugar
- 1-1/2 teaspoon salt
- 1/2 cup California walnuts
- 3/4 cup warm water
Combine flours, yeast, sugar, salt and walnuts in food processor. Whirl until walnuts are finely chopped. With motor running, gradually add 3/4 cup warm tap water. Process until dough forms a ball and comes away from sides of processor. Dough should be soft and moist. Let rest 15 minutes.
Preheat gas or charcoal grill to medium-high heat. With lightly oiled hands, divide dough in half; pat and stretch dough into two 9 to10-inch circles (or more, smaller dough circles if you’re making individual pizzas). Coat one side of dough generously with oil; place oiled side down onto grill. Close grill lid and grill 3-4 minutes until top is puffed and bottom is well-browned. Remove and place grilled side up on a baking sheet.
Top with desired toppings such as pesto, goat cheese, Parmesan, zucchini and toasted walnuts and return to grill, cover and cook 5-6 minutes until bottom side is well-browned and cheeses are melted.