Grilled Pizzettas With Parmigiano Prosciutto And Arugula And With Taleggio And Puttanesca Recipes

GRILLED PIZZETTAS

Steps:

• Make the dough: Fill a liquid measuring cup or small bowl with 1/2 cup warm (not hot) water. Add the yeast and sugar and stir with a fork; let sit 15 minutes. The top of the water will bubble and it will smell very yeasty-this is what you want!
• Combine the flour and salt in a large bowl. Make a well in the center of the flour and pour in the olive oil and the yeast mixture.
• Using a fork, gradually stir the flour into the yeast mixture until mostly combined, then mix with your hands to bring the dough together. Turn out onto a clean surface.
• Knead the dough until smooth, dusting with flour as needed. Lightly oil a bowl; add the dough, cover with plastic wrap and set aside in a warm place until doubled in size, about 1 hour.
• Prep the toppings: For prosciutto-arugula pizzas, make the chile oil: Bring the chiles and olive oil to a simmer; remove from the heat and let steep 1 hour. (This makes extra oil; store in a sealed container for up to 1 week.)
• For puttanesca pizzas, make the topping: Mix the tomatoes, olives, capers and red pepper flakes in a bowl; add salt and drizzle with olive oil.
• Preheat the grill: Preheat a grill to medium high (you don't want it to be too hot or the crusts will burn before the cheese melts). Brush the grill to remove any crud.
• Roll out the dough: Turn the dough out onto a floured surface and divide into 6 equal pieces. Roll each piece into a ball.
• Use a rolling pin to roll out each ball into an irregular oval, dusting with flour as needed.
• For cracker-thin crusts, use your hands to gently stretch the dough even more.
• Stack the dough between layers of plastic wrap and head to the grill (or wrap and refrigerate overnight).
• Grill the crusts: Oil the grill (Anne uses a rolled-up towel and tongs), then carefully add a few pieces of dough.
• Grill until the top is bubbly and the bottom is marked, about 2 minutes.
• Flip with tongs and grill until just marked on the other side. Remove from the grill and transfer to baking sheets; repeat with the remaining dough.
• Add the toppings: Working on the baking sheets, top the crusts with parmigiano and prosciutto, or top with taleggio and the puttanesca mixture; return to the grill. Crack an egg directly onto each prosciutto pizza, if you want. Cover the grill and cook until the cheese melts and the eggs are set, 2 to 3 minutes.
• Finish the pizzas: Remove from the grill and top the prosciutto pizzas with arugula; drizzle with the prepared chile oil. Top the puttanesca pizzas with chives.

GRILLED PIZZETTA WITH RICOTTA, SAUSAGE, ARUGULA AND CHILI OIL

Steps:

• For the chili oil: Bring the chilies and oil to a simmer in a small saucepan; remove from the heat and let the peppers steep in the oil for at least an hour or until the dough has risen and you're ready to make the pizzas. This can be done way in advance.
• For the dough: In a small bowl, add 1/2 cup warm water (if the water is too hot the yeast will die and if the water is too cold the yeast will not activate). Add the dry yeast and sugar, stir to combine and 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 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 dusted with flour and use your hands to knead the dough to a smooth consistency.
• Lightly coat the mixing bowl with oil, return the dough to the bowl, cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour.
• For the pizza topping: Coat a large saute pan with oil, add the sausage and bring to medium heat. Cook the sausage until brown, 10 to 15 minutes. Remove with a slotted spoon and reserve.
• While the sausage cooks, mix together in a medium bowl the ricotta, Parmigiano-Reggiano and oregano.
• Preheat the oven to 425 degrees F and preheat a grill.
• When the dough is ready, portion it into six golf-ball-size pieces. (If you're not using the dough right away, wrap each ball individually in plastic and refrigerate until ready to use.) Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like; I like irregular shapes).
• Brush the grill with oil and arrange each piece of dough on the grill; you might need to work in batches here. Grill until the dough is stiff and crisp and has lovely grill marks on it, then flip and repeat on the second side, moving occasionally so the bottom doesn't burn.
• Put the pizzas on baking sheets, smear each with some of the ricotta mixture, top with sausage and put as many pizzas as will comfortably fit in the oven; bake until the cheese has melted, 3 to 4 minutes. Again, you may have to work in batches. Remove the pizzas from the oven, top with arugula and drizzle with the deliciously spicy chili oil!

GRILLED PIZZETTAS WITH MUSHROOMS, PANCETTA, AND STRACCHINO

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!