Grilled Pizzettas With Parmigiano Prosciutto And Arugula And With Taleggio And Puttanesca Recipes

GRILLED PIZZETTAS

Steps:

• Make the dough: Fill a liquid measuring cup or small bowl with 1/2 cup warm (not hot) water. Add the yeast and sugar and stir with a fork; let sit 15 minutes. The top of the water will bubble and it will smell very yeasty-this is what you want!
• Combine the flour and salt in a large bowl. Make a well in the center of the flour and pour in the olive oil and the yeast mixture.
• Using a fork, gradually stir the flour into the yeast mixture until mostly combined, then mix with your hands to bring the dough together. Turn out onto a clean surface.
• Knead the dough until smooth, dusting with flour as needed. Lightly oil a bowl; add the dough, cover with plastic wrap and set aside in a warm place until doubled in size, about 1 hour.
• Prep the toppings: For prosciutto-arugula pizzas, make the chile oil: Bring the chiles and olive oil to a simmer; remove from the heat and let steep 1 hour. (This makes extra oil; store in a sealed container for up to 1 week.)
• For puttanesca pizzas, make the topping: Mix the tomatoes, olives, capers and red pepper flakes in a bowl; add salt and drizzle with olive oil.
• Preheat the grill: Preheat a grill to medium high (you don't want it to be too hot or the crusts will burn before the cheese melts). Brush the grill to remove any crud.
• Roll out the dough: Turn the dough out onto a floured surface and divide into 6 equal pieces. Roll each piece into a ball.
• Use a rolling pin to roll out each ball into an irregular oval, dusting with flour as needed.
• For cracker-thin crusts, use your hands to gently stretch the dough even more.
• Stack the dough between layers of plastic wrap and head to the grill (or wrap and refrigerate overnight).
• Grill the crusts: Oil the grill (Anne uses a rolled-up towel and tongs), then carefully add a few pieces of dough.
• Grill until the top is bubbly and the bottom is marked, about 2 minutes.
• Flip with tongs and grill until just marked on the other side. Remove from the grill and transfer to baking sheets; repeat with the remaining dough.
• Add the toppings: Working on the baking sheets, top the crusts with parmigiano and prosciutto, or top with taleggio and the puttanesca mixture; return to the grill. Crack an egg directly onto each prosciutto pizza, if you want. Cover the grill and cook until the cheese melts and the eggs are set, 2 to 3 minutes.
• Finish the pizzas: Remove from the grill and top the prosciutto pizzas with arugula; drizzle with the prepared chile oil. Top the puttanesca pizzas with chives.

GRILLED PIZZA WITH PROSCIUTTO, ARUGULA AND GORGONZOLA

Steps:

• Pizza Dough:.
• Pour warm water into a small bowl and stir in the yeast and sugar until dissolved. Let it stand for about 5 minutes to make sure that the yeast is activated. A thin layer of foam should appear on the top, indicating good active yeast.
• Mix the flour and salt in a large mixing bowl. Add the yeast water and 2 Tbsp of olive oil. Mix well with your hands or a mixing spoon. Lightly flour a clean working surface. Form the dough into a ball; turn it out onto the working surface. Flour lightly the top of the dough and press down with the palm of your hand. Fold the dough over itself and press again. Continue to roll and press the dough for about 12 minutes or until the dough is smooth and elastic, adding flour only when necessary to keep from sticking.
• Place the dough back into the mixing bowl. Rub the remaining olive oil all over the dough to keep moist while it is rising. Cover the bowl with plastic wrap, and leave in a warm place (about 75 degrees) for 2 hours or until it rises double in size.
• Once risen, you can use the dough to make pizzas, and or the remaining dough can be refrigerated for up 2 days. Roll the dough out on a lightly floured surface working it into a circular crust about 10 inches in diameter.
• Assembly:.
• INDOOR: Wipe the bottom of a grilling pan or heavy bottom skillet with a paper towel moistened with olive oil. Preheat the pan over high heat for 5 minutes. Place the dough in the skillet. The crust should bubble on top within 1 minute; if not, turn the heat up.
• OUTDOOR: If your using an outdoor grill, simply heat the grill to medium heat and place the dough on the grill, it should bubble and the crust should form.
• Place the grilled pizza a working surface, grilled side up. Brush the grilled side of the pizza with olive oil. Top the pizza with the fresh mozzarella, then the arugula. Place the slice of prosciutto on the pizza in loose bunches, creating an alternating pattern. Finally top with the crumbled Gorgonzola, and return to the grill to grill the bottom of the pizza and until cheese is bubbling and the edges are golden brown. Serve hot.