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
1 1/2 cups chopped, well-drained canned tomatoes 2 tablespoons finely
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.
1: 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: 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.
3: Substitute 1 cup of crumbled mild goat cheese for the Parmesan with the
roasted peppers, above.
4: Spread the crust with 1 cup ricotta seasoned with salt, pepper and a
teaspoon of crumbled dried oregano. Top with 4 ounces shredded prosciutto.
5: Top the completely baked crust with thinly sliced smoked salmon. Cover
with dabs of creme fraiche, ground pepper, chopped onion, and capers.
Tips:
1. 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.
2. Make pizza dough the day before and store tightly covered in the
refrigerator. The chilled dough will stretch or roll out even more easily.
3. 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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