2 cups tomato puree
1 pound Italian melting cheese, such as fontina, coarsely grated
4 ounces prosciutto di Parma
1 small red onion, peeled and thinly sliced
1/4 cup capers
1/2 cup roasted red peppers, drained and thinly sliced
4 ounces freshly grated pecorino Romano
4 ounces bel paese, sliced
1/2 cup jarred Italian eggplant
4 jumbo shrimp, halved, de-veined, and grilled
4 sprigs basil, leaves only, roughly torn
Salt and freshly ground pepper
1/2 cup olive oil, plus more for greasing the pans
Grilled Pizza Dough, recipe follows
1 1/3 cups lukewarm water
1 package active dry yeast
1 tablespoon molasses
2 1/2 tablespoons kosher salt
2 1/2 tablespoons olive oil, plus more for coating
2 cups bread flour
1 1/2 cups unbleached all purpose flour
1/4 cup whole wheat flour
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