Grilled Whole Wheat Kale-Mushroom Ricotta Pizzas

Steps

1. Make the dough: in a large bowl whisk the whole wheat flour, bread flour, instant yeast and the 7 g dough portion of the salt. Add the lukewarm water and the 10 g dough portion of the olive oil and stir into a sticky dough. This is about 70% hydration and 2% salt.
2. Knead the dough on a lightly oiled counter for 8 minutes until smooth and stretchy. Return it to the bowl, cover and let rise at about 75°F (24°C) for 75 to 90 minutes, until doubled in size.
3. While the dough rises, make the sauce: simmer the chopped tomato, tomato paste, half the garlic and the remaining 1 g of salt in a small pot for 20 minutes, mashing, until thick and jammy. Let cool.
4. Make the ricotta spread: stir the ricotta with the lemon zest and the remaining half of the garlic. Chill until needed.
5. Cook the vegetables: heat the 15 g vegetable portion of the olive oil in a large skillet over medium-high heat. Brown the mushrooms for 7 to 8 minutes, stir in the rosemary and black pepper, then toss in the kale for 1 minute just until it wilts. Set aside.
6. Preheat the grill to medium-high, about 500°F (260°C), and clean and oil the grates.
7. Divide the risen dough in half and rest covered for 10 minutes. Stretch each half very thin into a 12-inch (30 cm) oval and brush the tops with half of the 15 g brushing portion of the olive oil.
8. Lay the crusts oiled side down on the grill, close the lid and cook 2 to 3 minutes until marked and puffed. Brush the tops with the remaining half of the brushing oil, then flip them onto a tray, grilled side up.
9. Top each crust with half the tomato sauce, half the mushroom-kale mixture, half the ricotta spread in dollops and half the feta. Return to the grill over lower heat, close the lid and cook 4 to 5 minutes until the bottoms are crisp and charred in spots.
10. Finish the pizzas with the parmesan and red pepper flakes, rest them on a rack for 3 minutes so the crust stays crisp, then cut each pizza into 6 slices.