Grilled Pizza With Potato Onion And Fontina Recipes

POTATO, CARAMELIZED ONION AND ROSEMARY PIZZA

Steps:

• Heat 4 teaspoons olive oil over medium-low heat in large skillet. Add yellow onion and cook until soft and golden brown, 20-30 minutes.
• Meanwhile, poke the petite potatoes, a few times with the tip of a knife and microwave on high for 1 1/2 - 2 minutes or until softened. Cool potatoes, then cut into 1/4-inch slices.
• Place 2 pizza pie crusts on a lightly oiled grill heated to medium. Cook for 2 minutes, or until bubbly and rigid. Using tongs, turn crusts over. Divide Fontina cheese, potato slices and sautéed onions over each crust.
• Close lid, and cook until cheese is bubbly and crusts are golden brown, 2-3 minutes. Remove from grill and season with 2 tablespoons finely chopped Rosemary, and salt and pepper. Drizzle with 2 teaspoons olive oil,. Slice each pizza into 6 wedges. Enjoy!

BACON, POTATO, ROSEMARY AND FONTINA PIZZA

Steps:

• Preheat the oven to 450 degrees F. Put a jelly roll pan or half sheet pan in the oven.
• In a large mixing bowl, combine the fingerling potatoes, onion, bacon, and rosemary leaves. Add 1/4 cup of olive oil and season with salt and pepper, to taste. Toss together to coat with olive oil.
• Take the preheated jelly roll pan out of the oven and drizzle some olive oil over entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan so the dough comes up the sides to form a crust on the rim.
• Pour the potato mixture onto the pizza dough, then sprinkle with shredded fontina. Bake for 20 to 25 minutes until crispy and golden, about 20 to 25 minutes. Garnish with arugula and drizzle the lemon juice over the top. Serve immediately.
• In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
• If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.
• If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.
• Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.

GRILLED PIZZA

Steps:

• Two to three hours before grilling, transfer the dough to a lightly floured work surface. Using a sharp knife or a bench scraper, divide the dough into three even pieces. Drizzle a teaspoon of neutral cooking oil into three soup bowls. (Each bowl should be able to hold at least twice the volume of the dough pieces.)
• Working with one piece of dough at a time, shape each into a ball by stretching it and pinching it into a point at the bottom, forming a sort of "skin" that wraps the whole ball. Lightly dust your hands with flour as necessary to prevent excessive sticking. Transfer the ball to one of the oiled bowls and turn it a few times to completely coat the surface in oil, then let it rest seam side down. Repeat Step 2 with remaining dough pieces, then drape a damp kitchen towel over all three bowls. Let the dough balls rest until roughly doubled in volume, about 2 hours.
• Transfer the tomatoes to a fine-mesh strainer set over a large bowl and shake the strainer, allowing the tomatoes to drain thoroughly. Still working in the strainer above the bowl, season well with salt, and, using clean hands, squeeze them through your fingers until a rough purée is formed. (The pieces of tomato should end up ranging from 1/4 inch to roughly 1 inch in size.) Allow any excess liquid to drain (you can save the strainer tomato juice for another use), then transfer the crushed tomatoes to a bowl and set aside.
• Turn out one ball of dough onto a floured work surface and dust thoroughly with more flour. Using a rolling pin, roll the dough into a 10-inch-by-12-to-14-inch oblong. Dust both sides thoroughly with flour, then transfer to a parchment-lined rimmed baking sheet. Repeat with remaining two dough balls, stacking them on top of the first with a layer of parchment paper between each.
• To cook, ignite a full chimney of charcoal. When the coals are mostly covered in gray ash, spread evenly under half of the grill. (If using a gas grill, set half the burners to high, leaving the remaining burners off. Cover, and allow to heat for 10 minutes.)
• Using your fingers, carefully lift one piece of rolled-out dough from the stack and drape it quickly on the grill grates directly above the fire. Let it cook without moving until the top starts to bubble and the bottom is lightly browned, about 20 to 30 seconds. Continue cooking, using metal tongs and a large spatula or thin metal pizza peel to move and rotate the crust as it cooks, until the bottom is evenly browned all over with a few charred spots, 1 to 3 minutes.
• Flip the crust, and brush the cooked side with a thin layer of olive oil. Continue cooking until the second side is browned, charred and crisp. Flip again (so that the bubblier side faces up), transfer to a clean baking sheet, and brush the second side with olive oil. Repeat Steps 6 and 7 with remaining two pizza skins, stacking the crusts as they finish cooking. (If using coal, the heat may start to dip. Extend cooking time to compensate, or add 15 to 20 fresh coals to the top of the embers and allow them to ignite before continuing.)
• Working one pizza at a time, transfer the crust to the pizza peel. (A cutting board or the back of a baking sheet will also work.) Spread a thin layer of shredded cheese across the surface of the crust (about 1 cup should do it). Using a spoon, add tablespoon-size dollops of crushed tomatoes, spaced an inch or two apart, across the whole surface of the pizza. Add toppings as desired (see Tips). Slide the pizza onto the cooler side of the grill, cover, and cook until the cheese is melted and the crust is crisp, 1 to 5 minutes total, rotating the pizza occasionally to encourage even melting and crisping. Transfer to a cutting board, drizzle with olive oil, sprinkle with basil or scallions, cut into squares, and serve immediately. Repeat Step 8 with remaining pizza crusts.