PIZZA RECIPES: Grilled Pizza alla Puttanesca . . . Grilled Sausage and Caramelized Onion Pizza . . . Grilled Pizza with Mozzarella, Onions and Tomatoes
By: Herald Staff and Wire Reports,
Grilled Pizza alla Puttanesca
4 anchovy filets, chopped
2 tablespoons extra-virgin olive oil
1 medium sweet onion, such as Vidalia, diced
15 pitted black olives, coarsely chopped
2 tablespoons capers, chopped
1 28-ounce can imported Italian plum tomatoes
2 large basil leaves, chopped
2 cloves garlic, minced
Salt and pepper to taste
Freshly grated Parmigiano-Reggiano cheese
Extra-virgin olive oil for brushing
2 balls of grilled pizza dough
2 tablespoons squid rings (optional)
Heat 2 tablespoons of olive oil in a medium saute pan over medium-low heat. Add anchovies, squid (if using), onion and saute until onion is translucent, 8 to 10 minutes. Add olives and capers and cook for 1 minute more to combine flavors. Transfer mixture to a bowl.
In a medium bowl, crush tomatoes with your hands and stir in basil, garlic, salt and pepper. Set up olive mixture, crushed tomato sauce, cheese and olive oil at your grilling station for easy access.
Prepare a charcoal grill for grilling pizza creating a very hot fire on one side with a couple of layers of charcoal just a few inches from the grate, and a low fire on the other side with just a few coals.
Oil the bottom of a baking sheet and place one of the dough balls on it. Using your hands flatten it out to about Z,-inch thick. Carefully slide the dough onto the hot side of the grill. Watch the dough closely making sure it doesn’t burn by lifting it with tongs and peeking under.
When the dough is charred on the bottom, flip it over and brush it with olive oil and quickly sprinkle with cheese. Next use tongs or your hands to place the tomatoes over the surface, trying not to take too much of the juices with them. Finally, top with strategically placed dollops of olive, caper and onion mixture. With either the tongs or a spatula, slide the pizza to the cooler side of the grill, cover making sure the vent holes are open and cook for 3 to 5 more minutes. The pizza is done when the toppings are heated through and the bottom is slightly charred. Using a spatula, remove pizza from grill to a serving tray, slice and serve. Repeat with second ball of dough.
Yield: 2 pizzas.
Grilled Sausage and Caramelized Onion Pizza
2 fresh, hot Italian sausages
1 tablespoon olive oil
1 Spanish onion, halved and thinly sliced
1 14-ounce baked pizza crust (such as Boboli)
1 cup diced fontina cheese
Build a charcoal fire and let the briquets ash over or heat a gas grill to medium. Grill sausages until cooked through, about 15 minutes. Cut into ¼-inch slices and set aside.
Heat oven to 450 degrees.
Heat olive oil in a large saute pan over medium heat. Add the onions and let them cook, undisturbed, for 3 to 5 minutes, then stir. They should begin to caramelize. Continue to cook, undisturbed for another 3 to 5 minutes, and stir again. Repeat until the onions are an even dark golden brown. Set aside on a plate to cool.
Place pizza crust on a large baking sheet. Build your pizza starting with the sausage, then the onions, finishing with the cheese. Bake until crust is crisp and cheese is bubbly, about 15 minutes. Cool in pan 5 minutes then cut into wedges.
Yield: Serves 4.
Approximate nutritional analysis per serving: 503 calories, 21.7 grams fat (9.3 grams saturated), 51 milligrams cholesterol, 24.6 grams protein, 52 grams carbohydrates, 2 grams fiber, 1,032 milligrams sodium.
Grilled Pizza with Mozzarella, Onions and Tomatoes
1 pound defrosted frozen pizza dough
1 teaspoon kosher or fine sea salt
2 medium red onions, cut into ½-inch slices
4 plum tomatoes
¼ cup olive oil
6 ounces shredded smoked mozzarella
Preheat a gas grill to high. Brush onions and tomatoes with 2 tablespoons olive oil and sprinkle with salt. Grill until onions are softened with dark grill marks (turn them once) and skin of tomatoes is blistered and blackened (turn them 3 or 4 times), 4 to 6 minutes. Set aside to cool. Core tomatoes and coarsely chop. Reserve meaty chopped parts, discarding liquid released during chopping.
Turn dough out onto a lightly floured countertop and divide into 2 equal pieces. Shape each piece into a rough round, then press and stretch into a 20-inch circle. Brush a large baking sheet with 1 tablespoon olive oil. Transfer rounds to oiled baking sheet and brush tops with remaining 1 tablespoon olive oil.
Turn heat down to medium. Carefully lift each pizza dough by one end with your fingertips and place on grill, stretching it gently while letting it fall onto hot grids. Cook uncovered until bottoms are golden with black grid marks, 2 to 3 minutes, checking frequently and turning down heat to prevent burning, if necessary. Use tongs to flip dough over. Top with onions, chopped tomatoes and mozzarella. Cover grill and cook until cheese is melted and bottoms are well browned, 2 to 5 minutes longer. Slide pizzas onto a cutting board, slice and serve.
Yield: 2 10-inch round pizzas.