Grilled Sour Cherry Pizza Recipes

PIZZA ON THE GRILL WITH CHERRY TOMATOES, MOZZARELLA AND ARUGULA

Steps:

• Prepare a hot grill. Meanwhile, cut the cherry tomatoes in half along the equator and place near the grill, along with the olive oil, salt and pepper, mozzarella and arugula.
• Oil the hot grill rack with olive oil, either by brushing with a grill brush or by dipping a folded wad of paper towels in olive oil and using tongs to rub the rack with it. Place a round of dough on a lightly dusted baker's peel or rimless baking sheet. Slide the pizza dough from the peel or baking sheet onto the grill rack. If the dough has just come from the freezer and is easy to handle, you can just place it on the rack without bothering with the peel. Close the lid of the grill - the vents should be closed --- and set the timer for 2 minutes.
• Lift up the grill lid. The surface of the dough should display some big air bubbles. Using tongs, lift the dough to see if it is evenly browning on the bottom. Rotate the dough to assure even browning. Keep it on the grill, moving it around as necessary, until it is nicely browned, with grill marks. Watch closely so that it doesn't burn. When it is nicely browned on the bottom (it may be blackened in spots), use tongs or a spatula to slide the dough onto the baking sheet or peel, and remove from the grill. Cover the grill again.
• Make sure that there is still some flour on the peel or baking sheet and flip the dough over so that the uncooked side is now on the bottom. Brush the surface lightly with oil, then top with cherry tomatoes and shreds or slices of mozzarella. You can place the cherry tomatoes cut side up or cut side down, or alternate them cut side up, cut side down. Sprinkle with coarse sea salt and freshly ground pepper.
• Slide the pizza back onto the grill. If using a gas grill, reduce the heat to medium-high. Close the lid and cook for 2 to 3 more minutes, until the bottom begins to brown. Open the grill and check the pizza; if the cheese hasn't melted, leave for a few more minutes. If the bottom is getting too dark, move the pizza to a cooler part of the grill and close the top. Use a spatula or tongs to remove the pizza to a cutting board. Scatter the arugula on top, cut into wedges and serve. Repeat with the other two pizza crusts.

GRILLED PIZZA

Steps:

• Crumble the yeast in a small bowl. Add 1/2 cup warm water and the sugar, and stir with your fingers to dissolve the yeast. Set the bowl in a warm place until the yeast starts to foam and bubble, about 5 minutes.
• Put the flour in a large bowl, and stir in 4 teaspoons of salt. Make a hole in the flour and pour in the yeast, 1 cup plus 2 tablespoons water, and the olive oil. Coat your hands with oil and mix until you have a uniform dough.
• Turn the dough onto a floured board and knead for 5 minutes. Transfer to a bowl and drizzle with olive oil. Cover with a damp cloth and put the bowl in a warm place until the dough doubles in size, 60 to 80 minutes.
• Divide the dough into 6 pieces and roll each into a ball. Cover with a damp cloth and put them in a warm place to rise for 45 minutes.
• On a lightly floured board, roll the balls out into flat discs no more than 1/4 inch thick. Stack the discs on a baking sheet between layers of parchment paper and store in the refrigerator until you're about to grill.
• Heat the grill to a medium-high temperature, and rub it with an old dish towel dipped in olive oil. Assemble the toppings and position them close to the grill.
• Brush a disc of dough with olive oil and drop it on the grill, oiled side down. Brush the top with oil and season with salt. Grill for 2 to 3 minutes. Use a metal spatula or tongs to gently move different parts of the dough onto the grill's hot spot. The dough will bubble up as it cooks. Using tongs, peer underneath to check the color. When the bottom looks evenly toasted, flip the dough. Immediately sprinkle on the cheese if using, followed by the other toppings. Close the lid for 30 seconds to melt the cheese. Open the cover and continue grilling until the crust is brown and marked with grill marks, 2 to 3 minutes. Take the pizza off the grill and rub the grill with the oiled dish towel. Repeat with the remaining dough and toppings.
• Serve immediately with salt, pepper, and red pepper flakes if using.
• Making your own pizza is fun and creative, especially in the summer, when there are so many fresh ingredients available. For the toppings, use any combination of cooked or raw vegetables, shredded or crumbled cheese, sauce, and herbs. Recipes from this book that make great toppings include: Stinging Nettle Pesto (page 115); Smoky Eggplant Dip with Yogurt (page 192); Watercress Mashed Potatoes (page 185); and Chicken Paillards with Sun-Dried Tomato Purée (page 158). There are also many vegetable dishes that work beautifully on pizza: Grilled Maitake Mushrooms (page 40); Fava Beans and Seared Zucchini (page 123); Baby Artichokes with Fresh Chervil (page 116); and Sautéed Leafy Greens (page 186). Choose from cheeses such as mozzarella, ricotta, fontina, or Gruyère.
• Mussel farming is an exemplary sustainable operation due entirely to the nature of the animals. Mussels do not need fishmeal or fish oil in their diets but instead nourish themselves by drawing seawater through their gills and retaining the tiny plants and animals known as plankton. Mussels are not prone to contagion, so antibiotics and chemicals are not needed to maintain a disease-free population. In fact, mussel farming often improves water quality because mussels cannot live in polluted water. Farm owners thus have a vested interest in keeping the surrounding coastal waters clean.