INGREDIENTS

INSTRUCTIONS

simplified using a partially baked pizza crust on a covered charcoal
or gas grill.  To grill any of the thick- or thin-crusted pizzas in
this chapter,  allow the dough to rise in the pan and bake it on the
middle rack of  a preheated 450 degree oven, without the toppings, for
about 10  minutes, until the dough is set and no longer sticky. Brush
oil on  the surface of the dough and immediately turn it out of the pan
onto  a preheated grill. Cook 2 to 3 minutes, or until well colored.
Turn  dough back over on grill and quickly place toppings on
already-grilled side. Cover with a tent of foil or the lid of the
grill and cook 5 minutes longer. Serve immediately.  TOPPINGS
Immediately before baking the pizza, place these toppings on the  dough
in the order below.  PIZZA NAPOLETANA  grated Parmesan or Pecorino
Romano 1 teaspoon dried oregano 2  tablespoons olive oil  PIZZA
MARGHERITA  This pizza was invented in 1889 by Neapolitan pizzaiolo
Raffaele  Esposito and named for Queen Margherita of Italy. The pizza
echoes  the colors of the flag of the newly united Italy: red
(tomatoes),  white (mozzarella), and green (basil). It is perfect in
summer when  fresh perfectly ripe tomatoes and basil are in season. If
you use  fresh tomatoes, you will need about 1 pound, perfectly ripe,
either  round or plum. Plunge them into boiling water for half a
minute,  remove and peel them. Halve the tomatoes and squeeze out the
seeds,  then chop and drain the pulp.  Sprinkle 3 tablespoons coarsely
chopped fresh basil on the dough  before adding the tomatoes and 2
tablespoons oil. Sprinkle the pizza  with 2/3 cup shredded mozzarella.
Variations  Pizza Nuda: This is really a focaccia, but it is made with
the crust  for Pizza Napoletana. Bake the pizza crust with a drizzle of
oil and a  sprinkling of coarse salt. The result will be thin and
delicate,  somewhat like a flour tortilla in flavor and texture.  More
Pizza Toppings:  Though I am partial to a typically Italian tomato and
mozzarella pizza  topping, there are many alternatives. The following
should inspire  you on to create your own favorite pizzas, either the
thick- or  thin-crusted variety. Remember though: too much of any
topping makes  for a wet and soggy pizza, no matter how long it is
baked. For  numbers 4 and 5, spread the toppings on the completely
baked or  grilled crust.  2 cups coarsely grated assorted cheeses, such
as Gruyere, Fontina,  Gorgonzola or Roquefort (crumbled), and Parmesan,
plus a drizzle of 2  tablespoons olive oil. 2 cups roasted peppers cut
into thin strips,  plus a drizzle of 2 tablespoons olive oil, a peeled
and thinly sliced  clove of garlic, and a sprinkling of 1 or 2
tablespoons grated  Parmesan. Substitute 1 cup of crumbled mild goat
cheese for the  Parmesan with the roasted peppers, above. Spread the
crust with 1 cup  ricotta seasoned with salt, pepper and a teaspoon of
crumbled dried  oregano. Top with 4 ounces shredded prosciutto. Top the
completely  baked crust with thinly sliced smoked salmon. Cover with
dabs of  creme fraiche, ground pepper, chopped onion, and capers. ps:  
Make and partially bake several crusts. Wrap well and freeze; then
grill as needed. The crusts don't even need to be defrosted before
grilling.    Make pizza dough the day before and store tightly covered
in the  refrigerator. The chilled dough will stretch or roll out even
more  easily.    For a pizza party, make a number of crusts in advance,
then prepare  bowls of toppings so guests can create their own topping
combinations.  Converted by MC_Buster.  Recipe by: COOKING LIVE SHOW
#CL9154  Converted by MM_Buster v2.0l.

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