| Cuisine: Italian | Type: Pizza | Serves: 1 |
|
Source:
|
Cooking.com |
|
Attributes:
|
Grill, Vegetarian |
|
Comments:
|
You can find a great Neopolitan-style pizza dough recipe (perfect for grilling) elsewhere in these recipes. |
|
Serving Suggestions:
|
|
Ingredients:
|
Pizza dough 1 tsp. minced fresh garlic 1/2 cup extra-virgin olive oil 1 tbs. chopped Italian parsley 1 tbs. chopped fresh mint 1 tsp. chopped fresh thyme 1/2 cup shredded Fontina cheese 3 tbs. freshly grated Parmesan 2 tbs. crumbled Gorgonzola cheese 6 tbs. pureed roasted pumpkin or butternut squash |
|
Instructions:
|
1. Prepare a moderately hot charcoal fire and set rack 3-4 inches above the coals. 2. In a bowl, combine the garlic and olive oil. 3. Spread and flatten the pizza dough to form a 10 to 12 inch round with an even 1/16 inch thickness. 4. Use your fingertips to gently lift the dough and drape it onto the grill over the coals. Within a minute or two the dough will puff slightly, the underside will stiffen, and grill marks will appear. Using tongs quickly flip the crust over onto a cool part of the grill or onto a baking sheet next to the fire. Working quickly, liberally brush the grilled surface with some of the garlic-oil. Scatter the herbs and cheeses over the entire surface of the dough. Spoon small dollops of pumpkin puree here and there over the cheeses. Drizzle more of the garlic-oil over the pizza. 5. Slide the pizza back to the edge of the hot coals -- but not completely over them. Using tongs, rotate the pizza frequently so that different sections receive high heat. Check the underside often to be sure the crust is not burning. Small areas of char will enhance the flavor, but a black underside is not acceptable. The pizza is done when the top is bubbly and the cheese melted, about 6 ot 8 minutes. Serve at once. |
|
Related recipes:
|
2001-03-10