Grilled Pizzettas Dough Recipes

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GRILLED PIZZETTAS WITH SAUSAGE, EGG AND STRACCHINO



Grilled Pizzettas with Sausage, Egg and Stracchino image

Provided by Anne Burrell

Categories     main-dish

Time 2h15m

Yield 2 individual pizzas

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1 1/2 teaspoons active dry yeast
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/2 cup warm water
2 tablespoons plus 2 teaspoons extra-virgin olive oil
8 ounces Italian fennel sausage, sliced
6 ounces stracchino cheese, broken into pieces
One 10-ounce jar pickled hot cherry peppers
2 Araucana eggs (blue eggs), fried
1 handful arugula
1/2 cup grated aged pecorino
Pinch fennel pollen

Steps:

  • For the pizza dough: Place a pizza stone in the oven and preheat to 425 degrees F.
  • In a stand mixer, combine the flour, yeast, salt and sugar. With the mixer running, add the water and 2 tablespoons of the oil and mix until the dough forms a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball; if the dough is too dry, add additional water, 1 tablespoon at a time.
  • Scrape the dough onto a lightly floured work surface and gently knead into a smooth, firm ball. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough and cover the bowl with plastic wrap. Let rise in a warm area until doubled in size, about 1 hour.
  • Preheat a grill pan over medium-high heat.
  • Turn the dough out onto a lightly floured work surface and divide it into two pieces. Cover with a clean kitchen towel or plastic wrap and leave to rest for 10 minutes. Roll the dough out into 6-inch rounds.
  • One at a time, place the dough rounds on the preheated grill pan and grill until cooked and grill marks appear on the first side, about 2 minutes. Flip and do the same on the reverse side.
  • For the topping: Saute the sliced sausage until golden brown.
  • Scatter the stracchino, browned sausage and some peppers over the grilled pizzas. Transfer the pizzas to the preheated pizza stone and bake until the cheese is bubbly and melted, 5 to 7 minutes. Remove from oven and top each pizza with a fried egg and some arugula, fennel pollen and grated pecorino. Slice and serve.

GRILLED PIZZETTAS WITH MUSHROOMS, PANCETTA, AND STRACCHINO



Grilled Pizzettas with Mushrooms, Pancetta, and Stracchino image

Provided by Anne Burrell

Categories     appetizer

Time 3h20m

Yield 6 pizzettas

Number Of Ingredients 15

1 1/2 teaspoons dry yeast
1/2 teaspoon sugar
1/2 cup warm water
1 1/2 cups all-purpose flour, plus more for work surface
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil, plus more for coating bowl and grill
2 tablespoons extra-virgin olive oil
2 cloves garlic, smashed
Pinch crushed red pepper, optional
1/2 pound pancetta, cut into 1/2-inch dice
1 1/2 pounds assorted mushrooms, such as shiitake, cremini, oyster, or whatever you like, cleaned and sliced
1 pound stracchino (or another mild creamy cheese, such as ricotta or fromage blanc, at room temperature
1 cup grated Parmesan
1/2 bunch chives, finely sliced
Aged balsamic for drizzling, optional

Steps:

  • To make the dough:
  • Combine the dry yeast, sugar and WARM not hot tap water in a small bowl. Stir to combine and let sit for about 15 minutes. If the water is too hot it will kill the yeast and if it is too cold the yeast will not activate. When ready the yeast will look bubbly on top and smell very yeasty.
  • Combine the flour and salt in a large mixing bowl. Make a well in the center of the flour and add the olive oil and the yeast mixture. Using a fork, gradually stir the flour into the liquids until combined. Turn the dough out onto a smooth clean work surface and use your hands to knead the dough to a smooth homogeneous consistency. Lightly coat the mixing bowl with olive oil, and return the kneaded dough to the bowl. Cover with plastic wrap and put in a warm place until the dough has doubled in size, about 1 hour.
  • Preheat the oven to 425 degrees F, and preheat the grill.
  • For the topping:
  • Add 2 tablespoons olive oil, the smashed garlic cloves, crushed red pepper and pancetta to a large saute pan over medium heat. Cook the pancetta slowly until it gets brown and crispy. Once the garlic has become golden brown remove it and discard. Turn the heat up to high and add the mushrooms. Season with salt and saute until the mushrooms are soft and wilted, about 5 minutes. Reserve.
  • Portion the prepared dough into golf ball-size pieces. Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like, I like irregular shapes). If not using the dough right away, wrap each piece individually in plastic and reserve until ready to use.
  • Brush the preheated grill with oil to remove any crud. Carefully arrange each piece of dough on the grill and grill on both sides until the dough is stiff and crisp and has grill marks on both sides. That little bit of char adds a DELICIOUS flavor!
  • Schmear each piece with stracchino, top with the pancetta/mushroom mixture, and sprinkle with Parmesan. Put the pizza in the preheated oven until the cheese has melted, about 5 to 7 minutes. Remove from the oven, sprinkle with chives and drizzle with the aged balsamic, if desired.
  • Mamma mia, what pizza!

GRILLED PIZZETTAS WITH PARMIGIANO, PROSCIUTTO AND ARUGULA AND WITH TALEGGIO AND PUTTANESCA



Grilled Pizzettas with Parmigiano, Prosciutto and Arugula and with Taleggio and Puttanesca image

Provided by Anne Burrell

Categories     main-dish

Time 35m

Yield about 6 pizzas

Number Of Ingredients 20

5 to 6 Fresno chile peppers, roughly chopped
1 1/2 cups extra-virgin olive oil
1/2 cup warm tap water
1 1/2 teaspoons dry yeast
1/2 teaspoon sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1/2 pound Parmigiano-Reggiano, shaved thin
1/2-pound Taleggio cheese, rind removed and chopped
1/4 pound prosciutto, sliced thin
2 cups baby arugula
2 plum tomatoes, diced
1/4 cup pitted gaeta olives, sliced
2 tablespoons capers
Pinch red pepper flakes
Salt
Extra-virgin olive oil
Chili-infused oil, for garnish
Chopped chives, for garnish

Steps:

  • In a small saucepan, bring chiles and oil to a simmer. Remove from heat and let peppers steep in oil at least 1 hour.
  • In a small bowl add the warm (this activates the yeast. If the water is too hot the yeast will die and if the water is too cold the yeast will not activate) tap water add the dry yeast and the sugar and stir to combine. Let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty, this is what you want.
  • In a large mixing bowl, combine the flour and the salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a smooth clean work surface and use your hands to knead the dough to a smooth consistency.
  • Return the dough to the mixing bowl, cover with plastic wrap and set in a warm place for at least 1 hour or until the dough has doubled in size.
  • Preheat oven to 425 degrees F and preheat grill to medium-high heat.
  • In a small bowl, mix together the tomatoes, olives, capers, red pepper flakes and season with salt and a drizzle of olive oil, set aside.
  • Brush and oil grill to remove any crud and clean.
  • Portion the dough into golf ball size rounds. Using a rolling pin, roll each dough into a rectangle, I like irregular shapes. If not using the dough right away, wrap each 1 in plastic wrap and reserve until ready to use. If using the dough right away grill each dough on both sides so there are grill marks and the dough is stiff and crisp. Top some of the dough with shaved Parmigiano and the other with Taleggio.
  • Top the Taleggio pizzas with the tomato mixture. Place pizzas in oven until cheese melts, about 3 to 4 minutes. Immediately when the Parmesan pizzas come out of the oven, arrange prosciutto slices on top and then top with the arugula and drizzle with spicy chile oil. Cut pizzas into pieces and serve immediately garnished with chives.

GRILLED PIZZETTAS - DOUGH RECIPE



Grilled Pizzettas - Dough Recipe image

This recipe is from Anne Burrell on the Food Network. I have not tried it yet, but it looked good when she made it! The is for the dough only.

Provided by JenJenMarie

Categories     Low Cholesterol

Time 1h20m

Yield 6 pizzas, 6 serving(s)

Number Of Ingredients 6

1/2 cup warm tap water
1 1/2 teaspoons dry yeast
1/2 teaspoon sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons extra virgin olive oil

Steps:

  • In a small bowl add the warm (this activates the yeast. If the water is too hot the yeast will die and if the water is too cold the yeast will not activate) tap water add the dry yeast and the sugar and stir to combine. Let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty, this is what you want.
  • In a large mixing bowl, combine the flour and the salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a smooth clean work surface and use your hands to knead the dough to a smooth consistency.
  • Return the dough to the mixing bowl, cover with plastic wrap and set in a warm place for at least 1 hour or until the dough has doubled in size.
  • Preheat oven to 425 degrees F and preheat grill to medium-high heat.
  • Portion the dough into golf ball size rounds. Using a rolling pin, roll each dough into a rectangle, I like irregular shapes. If not using the dough right away, wrap each 1 in plastic wrap and reserve until ready to use. If using the dough right away grill each dough on both sides so there are grill marks and the dough is stiff and crisp.
  • Add desired toppings and bake in oven until cheese melts.

Nutrition Facts : Calories 157.8, Fat 4.8, SaturatedFat 0.7, Sodium 195.4, Carbohydrate 24.6, Fiber 1.1, Sugar 0.4, Protein 3.6

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