Name: Grilled Pizza With Harissa and Herb Salad
Yield: Makes 6 individual pizzas
Ingredients: 1 1/4 cups warm water (105°F to 115°F); 1/4 teaspoon sugar; 1 envelope (1/4 ounce) active dry yeast; 3 cups (or more) all purpose flour, divided; 1/4 cup whole wheat flour; 1 tablespoon extra-virgin olive oil plus additional for brushing; 2 1/2 teaspoons coarse kosher salt; 6 teaspoons harissa sauce*; 1 1/2 cups (packed) coarsely grated Gruyére cheese, divided; 3/4 cup freshly grated Parmesan cheese, divided; 4 cups mixed baby greens; 1 cup fresh Italian parsley leaves; 1 cup fresh basil leaves, coarsely torn; 1/2 cup coarsely chopped assorted fresh herbs (such as chives, chervil, tarragon, and dill); 1 tablespoon extra-virgin olive oil; 1/4 cup pine nuts, lightly toasted

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Con Poulos

Why you'll make it: Because it's a grilled spin on a take-out favorite, made better with out-of-the-ordinary toppings. Purchased pizza dough can be used instead of homemade, if time is short.

Ingredient Info

Harissa, Tunisian hot sauce, is available at Middle Eastern markets and specialty foods stores, and from adrianascaravan.com. For a quick homemade harissa, mix 1/4 cup sambal oelek or other hot chili paste, 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon ground cumin, and 1 teaspoon ground coriander in a small bowl to blend. The harissa keeps for at least a week covered and chilled.

Recipe notes

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Recipe notes

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