Grilled Pizza with Two Toppings

Yield: 4 Servings
Categories: Pizza
DOUGH
1cWarm water (105-115 degrees)
1pkActive dry yeast
1pnGranulated sugar
1/4cFine-ground white cornmeal
3tbWhole wheat flour
2 1/4tsKosher salt
2 1/2cUnbleached flour (to 3 1/2c)
1tbExtra-virgin olive oil
TOPPING #1
3tbGrated Parmesan cheese
2tbGrated Bel Paese cheese
3tbTomato sauce (to 4 tb)
1Red pepper; seeded/julienned
5Thin slices prosciutto
TOPPING #2
1Clove garlic; minced
2tbGrated Bel Paese cheese
4tbTomato sauce
2ozFresh mozzarella *
1Fresh jalapeno pepper **
2tbCalmata olives pitted/sliced
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