Grilled Pizzas with Herbed Pork and Brussels SproutsPORK
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- To make homemade pizza dough: Pulse flour, yeast, sugar and salt in food processor to combine. Add oil.With machine running, gradually add enough water through feed tube until dough forms a rough ball that rides on top of blade.(Feel dough, and add 1 tablespoon flour if too wet, or 1 tablespoon water if too dry.)Process for 45 seconds to knead dough.(To make by hand: combine water, oil, yeast, sugar and salt in large bowl.Gradually stir in enough flour to make a stiff, sticky dough.Turn out onto floured work surface and knead, adding more flour as needed, until dough is soft, supple and slightly sticky, 8 to 10 minutes.)
- Gather dough into a ball.Place in oiled medium bowl and turn to lightly coat with oil.Cover with plastic wrap and let stand in a warm place until doubled, about 1 1/4 hours.(If desired, let covered dough rise in refrigerator for 16 to 24 hours.Bring to room temperature before using.)
- To marinate pork: Combine oil, oregano, garlic, salt, and pepper in one-gallon sealable plastic bag.Add pork, close bag, and coat with marinade.Refrigerate for 1 to 2 hours.Let stand at room temperature for 15 minutes before grilling.