California-Style Grilled Pizzetta



  • 1 1/2 cups warm water
  • 1 1/2 cups warm water
  • 1/4 teaspoon granulated sugar
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 4 cups unbleached all purpose flour


  • 3 cups roasted red bell peppers, sliced into 2-inch strips
  • 2 cups fresh mozzarella cheese, chopped
  • 2 cups California Black Ripe Olives, halved
  • 1 1/2 cups arugula, thinly sliced into ribbons


In a large mixing bowl, whisk together water, yeast, sugar and 1 cup of flour evenly combined. Allow to rest in a warm environment for 10-15 minutes until mixture begins to look bubbly on top. Mix in 2 tablespoons of olive oil and salt, then knead in flour 1 cup at a time. Cover bowl, and allow dough to rise in a warm spot for 1 hour. After dough has risen, punch down and transfer to a lightly floured surface. Divide into 6 (4-5 oz.) pieces and shape into balls. Allow to rest for 10-15 minutes, then, using a rolling pin, flatten each ball into a thin 7-inch disc. Preheat grill on high heat. Brush each disc with remaining olive oil, then slide onto grill (oil side down). Cook for 3-4 minutes over high heat, then transfer to a clean cutting board or plate with the cooked side facing up. Top each pizzetta crust with 1/2 cup of roasted peppers, 2 ounces of mozzarella and 1/3 cup of California Ripe Olives. Slide onto grill, cover and cook over medium-high heat for 4 minutes until dough is crisp and cheese is melted. Remove to a clean cutting board, sprinkle with arugula and cut into quarters.