Grilled Pizza With Grilled Fennel And Parmesan Recipes

GRILLED EVERYTHING PIZZA

Steps:

• Prepare the dough: Whisk 1 cup warm water (about 105 degrees F) and the sugar in a small bowl and sprinkle the yeast over top. Let stand until foamy, about 10 minutes. Stir in the olive oil.
• Whisk the flour and salt in a large bowl. Make a well in the center, pour in the yeast mixture and stir to make a shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes, adding just enough flour to prevent it from sticking. Form into a ball, put in a large oiled bowl and turn to coat with the oil. Turn seam-side down, cover with plastic wrap and let rise at room temperature until doubled, about 1 hour 30 minutes. Meanwhile, preheat a grill to medium high (if using a charcoal grill, bank the coals to one side) and grill the toppings (see below).
• Arrange the grilled vegetables in piles on a baking sheet, season with salt and pepper, and drizzle with olive oil. Add the remaining toppings to the baking sheet; place near the grill.
• Reduce the grill heat to medium low (on a charcoal grill, spread the coals into a single layer and let cool until they are covered in a light gray ash). Divide the dough in half and dust the dough and work surface with flour. Roll each piece into a 7-by-12-inch rectangle, about 1/8 inch thick. Brush an inverted baking sheet with olive oil and lay both crusts on it. Lift each piece by the corners and lay on the grill, oiled-side down; cook until the dough puffs and the underside is stiff and marked, about 5 minutes.
• Flip the dough with tongs, brush with olive oil, spread with the tomato sauce and top with mozzarella. Arrange the grilled vegetables and roasted peppers on top. Cover and cook until the cheese melts, about 5 more minutes.
• Transfer the pizzas to a cutting board. Top with the capicola, greens, basil, a drizzle of olive oil and salt.
• Tomato Sauce Grill 3 vine-ripened tomatoes, turning, until charred, 10 minutes. Transfer to a bowl, add 1 chopped garlic clove, 2 tablespoons olive oil, and salt and pepper. Cool, then crush into a sauce.
• Onion/fennel Cut 1 medium red onion or 1 small fennel bulb into 8 wedges. Toss with 1 tablespoon olive oil and season with salt and pepper. Grill, turning, until soft, about 10 minutes; slice.
• Mushrooms Toss 8 ounces stemmed shiitake mushrooms with 3 tablespoons olive oil and season with salt and pepper. Grill, turning, until soft, about 2 minutes per side; cut in half.

GRILLED PIZZA WITH GRILLED FENNEL AND PARMESAN

Steps:

• Prepare a hot grill. Place the sliced fennel in a bowl and toss with 1 tablespoon of the olive oil and salt and pepper to taste. Place a perforated grill pan on the grill and let it get hot, then add the fennel and cook, tossing in the pan or stirring with tongs, for about 5 minutes, just until it softens slightly and begins to char. Remove from the grill and return the fennel to the bowl.
• 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 top lightly with oil, then top with a thin layer of marinara sauce (no more than 1/4¼ cup) and a layer of fennel. Arrange the olives, if using, here and there, and sprinkle with thyme and Parmesan. Drizzle on a little more olive oil. 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 is brown. Open the grill and check the pizza. The top should be hot and the bottom nicely browned. If the bottom is getting too dark but the pizza still needs a little more time, move it to a cooler part of the grill and close the top. Use a spatula or tongs to remove the pizza to a cutting board. Sprinkle with torn or cut basil leaves. Cut into wedges and serve. Repeat with the other two crusts.

GRILLED PIZZA WITH COPPA, FENNEL, ONION, BURRATA AND RICOTTA

Steps:

• Prepare a grill for medium-high heat and add a pizza stone (if your grill has a thermometer, look for temperatures above 600 degrees F). Alternatively, position a pizza stone on a rack in the lower third of the oven and heat the oven to 525 degrees F. (If your oven only goes to 500 degrees F, that's fine.)
• Oil 2 large baking sheets, or if you have a pizza peel, dust it lightly with flour and cornmeal. Working with 1 ball of dough at a time, gently stretch or roll the dough into a 12-inch round on a lightly floured surface. Transfer to the baking sheet or pizza peel to carry to the grill or oven. Transfer to the pizza stone and cook until the dough is lightly charred and set on the bottom, 2 to 3 minutes. Flip and toast the other side, 1 to 2 minutes more.
• Return to the baking sheet, top with the All-Purpose Red Sauce evenly over the top, sprinkle with the burrata and top with the coppa, fennel, ricotta and Parmesan.
• Return to the pizza stone and cook until crisp and brown on the bottom and around the edges, about 5 minutes more (about 12 minutes or so in the oven). Sprinkle with flaky salt, pepper and red pepper flakes, top with the greens and drizzle lightly with more oil. Serve warm.
• Pulse the tomatoes, anchovies if using, garlic, oil and basil in a food processor or blender until mostly smooth (some texture is okay). Season with red pepper flakes if using, salt and pepper. Makes 3 1/2 cups.
• Pour the milk and cream into a large pot and bring to a boil. Remove from the heat, add in the lemon juice and stir gently a few times (too much stirring yields a grainy ricotta). Once the curds start to separate and set, after about 1 minute or so, let the mixture stand without stirring for at least 5 minutes.
• Line a colander with cheesecloth and set it over a large bowl. Drain the ricotta, 5 to 10 minutes for a looser, wet ricotta, or up to 1 hour for a tighter, firm ricotta (I go somewhere in the middle for pizza, depending on how patient I feel).
• Taste the ricotta and season with sea salt and fennel seeds if desired. Scoop into clean jars or airtight containers with lids and use at room temperature or refrigerate for up to 5 days. Makes 1 1/2 cups.

GRILLED PIZZA

Steps:

• Dough
• Stir yeast, sugar, and 1¼ cups warm (not hot) water in the bowl of a stand mixer until yeast dissolves. Let sit until mixture is foamy, about 5 minutes.
• Add whole wheat flour, salt, and 2 Tbsp. oil to yeast mixture and mix to combine. Fit mixer with dough hook and, with mixer on low speed, gradually add 3 cups (375 g) bread flour, mixing until a shaggy dough forms, about 4 minutes from when you start adding the flour. Stop mixer and scrape down sides of bowl to incorporate any dry bits into dough. Increase mixer speed to medium and knead until dough is smooth and shiny, about 5 minutes.
• Transfer dough to a lightly floured surface and knead briefly to bring together. Shape into a ball, place in a large lightly oiled bowl, and turn to coat. Cover bowl and let dough sit in warm draft-free spot until doubled in size, 1-1½ hours. Make your toppings while your dough is rising.
• Burst Cherry Tomatoes
• Heat oil in a large skillet over medium-high. Add tomatoes, season with salt and pepper, and cook, stirring occasionally with a wooden spoon, until skins start to blister and split, about 2 minutes. Add garlic and toss to coat. Cook, lightly pressing on tomatoes with spoon to release juices without smashing completely, until garlic is softened, about 2 minutes. Mix oregano into sauce; taste and season with more salt and pepper if needed.
• Do ahead: Sauce can be made 4 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
• Lemony Swiss Chard
• Cut Swiss chard leaves away from ribs and stems, then cut crosswise into 3"-wide strips. Trim away woody part from stems; discard. Finely chop ribs and stems.
• Heat oil in a large skillet over medium-high. Add ribs and stems and season with salt and black pepper. Cook, stirring occasionally, until they release some liquid, look slightly shriveled, and are a shade or two darker, about 5 minutes. Add leaves and red pepper flakes and toss to coat. Season with more salt and black pepper and reduce heat to medium. Cook, tossing occasionally, until leaves are bright green, wilted, and tender, about 4 minutes. Transfer chard mixture to a medium bowl and let cool slightly.
• Finely grate garlic into bowl with chard mixture, then finely grate in zest from lemon; mix well. Add Parmesan and mix again to combine. Taste and season with more salt, black pepper, and red pepper flakes, if needed.
• Do ahead: Chard mixture can be made 2 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
• Tomato Passata
• Purée tomatoes in a blender on low speed (or use an immersion blender if you have one) until smooth (try not to aerate it too much). Transfer sauce to a medium bowl and stir in oil and salt.
• Do ahead: Passata can be made 3 days ahead. Cover and chill, or freeze up to 6 months.
• Assembly
• Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Clean grate. Turn out dough onto a lightly floured surface and divide into 4 pieces. Working one at a time, gently shape into balls. Transfer to a lightly floured small rimmed baking sheet and cover. Let sit 20-30 minutes.
• Place a ball of dough on a lightly floured surface (keep remaining balls covered) and, using your fingers, press out to an 8" round. Drape dough over the backs of your hands and gently pull and stretch, rotating dough as you go, until about 12" in diameter (it's okay if it's not a perfect circle).
• Brush dough with oil. Place, oiled side down, on grill over direct heat and cook until large bubbles appear across surface, dough stiffens, and underside is dark brown, about 2 minutes. Brush top with oil, turn over, and cook just to lightly dry out second side, about 30 seconds.
• Using tongs and a metal spatula, move dough over to cooler side of grill. Top with a spoonful of passata or burst cherry tomatoes and one quarter of cheese (either alone or in combination). Add pepperoni or salami (if using), then some of the lemony Swiss chard, and/or Rosemary Agrodolce as desired. Carefully slide pizza back over direct heat. Cook until cheese is melted and toppings are heated through, about 2 minutes. If dough is in danger of burning on underside but toppings need more time, return pizza to cooler side, cover grill, and cook another 1-2 minutes.
• Transfer pizza to a cutting board and drizzle with more oil. Top with basil and red pepper flakes if desired.
• Repeat with remaining ingredients to make 3 more pizzas.