Grilled Pizza With Arugula And Italian Cheeses Recipes

GRILLED PIZZA WITH PROSCIUTTO, RICOTTA AND ARUGULA

Steps:

• Prepare a grill for medium-high heat. Line a baking sheet with parchment paper.
• Finely grate the zest of the lemon; cut the lemon in half and reserve. Stir together the ricotta, lemon zest, 1/4 teaspoon salt and a few grinds of black pepper. Set aside.
• Divide the pizza dough into 2 balls. Sprinkle the flour on a clean flat surface and roll each ball into an oval about 14 inches long, 6 or 7 inches across and between 1/8 and 1/4 inch thick. Transfer the crusts to the prepared baking sheet. Brush both sides of each crust with olive oil, about 1 tablespoon per side, and lightly sprinkle with salt.
• Lightly oil the grill grates. Grill the crusts until they start to puff and distinct grill marks appear, about 1 minute. Flip and cook until just cooked through, an additional 1 to 2 minutes. Discard the used parchment paper and put the finished crusts on the baking sheet.
• Immediately top each crust evenly with prosciutto. Place small dollops of the ricotta mixture over the prosciutto. Toss the arugula in a bowl with the remaining 1 tablespoon olive oil and the juice of one of the lemon halves (reserve the other half for another use). Season with salt and pepper. Divide the arugula between the pizzas and serve.

GRILLED PIZZA WITH FONTINA AND ARUGULA

Steps:

• Preheat grill to medium. Brush a rimmed baking sheetwith 1 tablespoon oil. Using your hands, stretch dough intoa 10-by-12-inch rectangle on baking sheet. Lightly brush topof dough with remaining tablespoon oil. Fold in half.
• Gently transfer dough to grill, and unfold to lay flat. Cover,and grill until underside is golden brown, 3 to 4 minutes. Usinga pizza peel or wide spatula, flip crust. Top with cheese. Cover,and grill until bottom of pizza is golden brown and cheesemelts, 3 to 4 minutes more.
• Transfer to a cutting board. Season with salt and pepper.Top with arugula, and drizzle with oil. Cut into squares.

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 WITH ITALIAN CHEESES AND BITTER GREENS

Steps:

• Prepare a hot charcoal fire with the coals mounded in the center. Punch the dough down. Oil a baking sheet, and stretch the dough out on it to form a 10- to 12-inch circle 1/8-inch thick.
• Gently lift the dough, using both hands, and drape it onto the grill over the hottest part of the fire. Within a minute, the dough will puff slightly, and the bottom will stiffen. As soon as grill marks appear on the underside, turn the dough over with tongs, and move it to the edge of the grill, away from the heat.
• Quickly brush the dough with 1 tablespoon oil. Scatter the minced garlic over the dough. Sprinkle on the cheeses, followed by the chopped tomato. Arrange the arugula leaves on top. Drizzle with the remaining oil.
• Slide the pizza back over the coals. Cook the pizza, rotating frequently, for 30 to 60 seconds, or until the bottom is slightly charred and the cheeses bubble. Serve at once.