Thin Crust Grilled Pizza with Fontina Pecorino and Scallions
Ingredients
- 3 cups (16½ ounces/468 grams) bread flour
- 1 tablespoon sugar
- ¼ teaspoon instant or rapid-rise yeast
- 1 1/4 cups, plus 2 tablespoons ice water
- 3 tablespoons extra-virgin olive oil , divided
- 1½ teaspoons table salt
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove , minced
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh parsley
- 2 scallions , sliced thin on bias
- 6 ounces fontina cheese , shredded (1½ cups)
- 6 ounces Pecorino Romano cheese , shredded (2 cups)
- 11/3 cups jarred marinara sauce
Instructions
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