Grilled Pizza With Two Toppings Recipe

• 1 c. Hot water (105-115 degrees)
• 1 pkt Active dry yeast
• 1 pch Granulated sugar
• 1/4 c. Fine-grnd white cornmeal
• 3 Tbsp. Whole wheat flour
• 2 1/4 tsp Kosher salt
• 2 1/2 c. Unbleached flour (to 3 1/2c)
• 1 Tbsp. Extra-virgin extra virgin olive oil
• 3 Tbsp. Grated Parmesan cheese
• 2 Tbsp. Grated Bel Paese cheese
• 3 Tbsp. Tomato sauce (to 4 tb)
• 1 x Red pepper, seeded/julienned
• 5 x Thin slices prosciutto
• 1 x Clove garlic, chopped
• 2 Tbsp. Grated Bel Paese cheese
• 4 Tbsp. Tomato sauce
• 2 ounce Fresh mozzarella *
• 1 x Fresh jalapeno pepper **
• 2 Tbsp. Calmata olives pitted/sliced

Directions