Grilled Pizza With Italian Cheeses And Bitter Greens Recipes

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GRILLED PIZZA WITH ITALIAN CHEESES AND BITTER GREENS



Grilled Pizza With Italian Cheeses and Bitter Greens image

Provided by Steven Raichlen

Categories     dinner, pizza and calzones, project, main course

Time 30m

Yield 2 to 3 servings as an appetizer, 1 serving as a main course

Number Of Ingredients 7

6 ounces pizza dough (see recipe)
1/4 cup extra-virgin olive oil
1 clove garlic, minced
1/4 cup shredded bel paese or Italian fontina cheese
3 tablespoons freshly grated Parmigiano-Reggiano cheese
1 ripe medium-size tomato, peeled, seeded and coarsely chopped
8 leaves of arugula (see note)

Steps:

  • Prepare a hot charcoal fire with the coals mounded in the center. Punch the dough down. Oil a baking sheet, and stretch the dough out on it to form a 10- to 12-inch circle 1/8-inch thick.
  • Gently lift the dough, using both hands, and drape it onto the grill over the hottest part of the fire. Within a minute, the dough will puff slightly, and the bottom will stiffen. As soon as grill marks appear on the underside, turn the dough over with tongs, and move it to the edge of the grill, away from the heat.
  • Quickly brush the dough with 1 tablespoon oil. Scatter the minced garlic over the dough. Sprinkle on the cheeses, followed by the chopped tomato. Arrange the arugula leaves on top. Drizzle with the remaining oil.
  • Slide the pizza back over the coals. Cook the pizza, rotating frequently, for 30 to 60 seconds, or until the bottom is slightly charred and the cheeses bubble. Serve at once.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 19 grams, Carbohydrate 31 grams, Fat 27 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 635 milligrams, Sugar 2 grams

TUSCAN GRILLED PIZZA WITH ESCAROLE



Tuscan Grilled Pizza with Escarole image

Cookbook author Joanne Weir is known for her flavor-packed Mediterranean-inspired food. Her book From Tapas to Meze shows the breadth of her Mediterranean influences. Here, Joanne shares a favorite pizza recipe that we adapted for grilling using a Tuscan grill that fits into the fireplace of her home in San Francisco. The bitter escarole on this pizza is balanced by the sweet pine nuts, creamy cheeses, and the salty olives. The dough for a grilled pizza needs a bit more structure from gluten to keep it from oozing through the grates of the grill, which is why this one is kneaded for a longer time than other pizza doughs.

Yield makes two 10- to 11-inch pizzas

Number Of Ingredients 17

2 cloves garlic, minced
4 tablespoons extra-virgin olive oil, plus more for brushing
3/4 cup shredded mozzarella cheese
3/4 cup shredded Italian fontina cheese
1/4 cup pine nuts
Leaves from 1 head escarole, cut into 1-inch-wide strips
2 teaspoons balsamic vinegar
Pinch of red pepper flakes
Salt and freshly ground black pepper
Joanne Weir's Pizza Dough (recipe follows)
1/2 cup pitted niçoise olives, coarsely chopped
2 teaspoons active dry yeast
3/4 cup plus 2 tablespoons warm water (105° to 115°F)
2 cups unbleached bread flour
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
(makes enough dough for two 10- to 11-inch pizzas)

Steps:

  • Prepare a hot fire (475° to 500°F) in a wood-fired grill.
  • Combine the garlic and 2 tablespoons of the olive oil in a small bowl and let stand for 30 minutes. Combine the mozzarella and fontina in a bowl.
  • Heat a large skillet on the grill, add the pine nuts, and toast, stirring occasionally, until golden, 1 to 2 minutes. Remove from the pan and set aside.
  • Heat the remaining 2 tablespoons olive oil in the same pan over medium heat. Add the escarole and cook, stirring occasionally until it wilts, 1 to 2 minutes. Add the vinegar and red pepper flakes. Season to taste with salt and pepper. Set aside
  • Divide the dough into 2 round pieces and form each into a ball. Do not work the dough too much. Roll one ball into a 10- to 11-inch round. Transfer to a lightly oiled baking sheet and brush the top of the dough with olive oil. Repeat with the second ball of dough.
  • Take the dough and all of the toppings to the grill. Place one pizza round, oiled side down, on the grill. Cover the grill and cook for 5 minutes. Turn the pizza over and brush the marked side to within 1/2 inch of the edge with the garlic-infused oil. Move the pizza off direct heat. Sprinkle half of the combined cheeses on top of the oil. Top with half of the escarole, pine nuts, and olives, spreading evenly. Close the lid and bake until golden and crisp, about 7 minutes. Repeat with the remaining ingredients to make a second pizza.
  • In a bowl, combine the yeast, 1/4 cup of the warm water, and 1/4 cup of the flour in a small bowl. Let stand for 30 minutes. Add the remaining 1 3/4 cups flour, 1/2 cup plus 2 tablespoons warm water, the olive oil, and salt. Mix the dough thoroughly. Turn out onto a floured board and knead until smooth, elastic and a bit tacky to the touch, 7 to 8 minutes. Place in an oiled bowl and turn to cover with oil. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours. Or, let the dough rise in the refrigerator overnight. The next day, bring the dough to room temperature.

CRISPY GRILLED PIZZA MARGHERITA



Crispy Grilled Pizza Margherita image

Pizza on an outdoor grill is a great alternative to oven-cooked pizza. If you love crispy crust, this is for you. Note: cook time is relatively short, so alternative toppings like uncooked sausage or other meats may not cook fully.

Provided by OXSALIDA

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 6

Number Of Ingredients 7

1 (16 ounce) package pizza dough, at room temperature
¼ cup olive oil
4 ounces shredded Asiago cheese
3 large tomatoes, thinly sliced
1 cup packed whole basil leaves
8 ounces fresh mozzarella cheese, shredded
salt and ground black pepper to taste

Steps:

  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Place pizza dough in a bowl to rise 2 to 3 times the original size, about 1 hour. Flour a work surface and a rolling pin. Divide dough in half; roll each half to a 10- to 12-inch diameter circle.
  • Place pizza dough rounds on the preheated grill using a wooden paddle (pizza peel) and close lid; cook until grill marks appear on the bottom of each round, 3 to 5 minutes. Remove from grill and flip over on a work surface. Lower grill heat to medium.
  • Brush each round with olive oil. Spread half the Asiago cheese on each crust; add tomatoes, basil, and mozzarella. Season with salt and pepper.
  • Transfer pizzas to grill with wooden paddle and close lid. Cook until bottom of rounds is cooked with grill marks and cheese is melted, 7 to 10 minutes. Remove from grill and let stand for 5 minutes before serving.

Nutrition Facts : Calories 457.6 calories, Carbohydrate 40.2 g, Cholesterol 41.1 mg, Fat 23.3 g, Fiber 2.2 g, Protein 21.5 g, SaturatedFat 8.5 g, Sodium 966.5 mg, Sugar 6.8 g

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  • Make sure grill is well cleaned and oiled, to prevent the crust from sticking. Preheat it to 425 degrees (medium-high heat).
  • Divide pizza dough into about 5-8 portions (depending on how big and thick you want your pizza crust). Stretch or roll dough into desired size and thinness and place on a piece of parchment paper.
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  • Cover and cook for 2-3 minutes and check for doneness with tongs to see if the bottom side has grill marks and is golden brown. Flip the pizzas onto a plate and add sauce and toppings to the cooked side.


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