| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cklive14 |
1 |
Servings |
INGREDIENTS
| 1/4 |
|
Pizza Dough recipe, see * |
|
|
Note |
| 1/4 |
c |
Olive oil |
| 1/2 |
t |
Minced garlic |
| 1/2 |
c |
Shredded fontina |
| 2 |
oz |
Fresh mozzarella, sliced |
| 4 |
T |
Chopped canned tomatoes with |
|
|
sauce |
| 1 |
|
Jalapeno, seeded chopped |
| 8 |
|
Kalamata olives, pitted |
|
|
quartered |
INSTRUCTIONS
Note: See the "Pizza Dough III" recipe which is included in this
collection. Prepare a hardwood charcoal fire and set the grill rack 3
to 4 inches above the coals. Or preheat a cast-iron grill on the stove
top. On a large, lightly oiled unrimmed baking sheet, spread and
flatten the dough with your hands to form a 12-inch free-form round,
about 1/16-inch thick. Do not make a lip. Gently drape the dough on
the hot grill. After about a minute, the dough will puff slightly, the
underside will stiffen and grill marks will appear. Using tongs,
immediately flip the crust over onto a warmed baking sheet and brush
with olive oil. Scatter the garlic, cheeses, tomatoes, jalapeno and
olives over the crust. Drizzle with the olive oil. Slide the pizza
back toward the hot coals (not directly over them) or onto the grill
pan. Using tongs, rotate the pizza frequently so that different
sections receive high heat; check the underside often to see that it
does not burn. Continue to cook for 6 to 8 minutes, or until the top
is bubbly and the cheese is melted. Serve immediately. This recipe
yields one 12-inch pizza. Recipe Source: COOKING LIVE with Sara
Moulton Recipe courtesy of Al Forno Restaurant in Providence, R.I.
From the TV FOOD NETWORK - (Show # CL-8919) Formatted for MasterCook
by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net 02-28-1999 Recipe by: Sara Moulton Converted
by MM_Buster v2.0l.
A Message from our Provider:
“What’s missing in the name ‘JES S’? U!”