PARTNER POST — Grilling season is here and it is time to explore Italian grilling with authentic ingredients from Colavita.
A perfect summer dish is pizza cooked on the grill, giving the crust a slight char and a hint of smokiness. A warm weather meal with any topping imaginable.
An unseasonably cold spring has turned into a hot, sticky summer seemingly overnight. Scarves and jackets quickly turned into flowing dresses and open-toed shoes as I attempt to commute to work in DC by subway.
Although I was not really made for living in this sort of climate (I basically melt into a puddle), I appreciate lots of things about summer. Afternoon thunderstorms, lazy days by the pool or at the beach, and many gatherings centered around grilling in the cooling evening.
I was inspired by Colavita’s various Italian products to create something I thought perfect for a summer meal cooked on the grill–pizza. You may or may not be familiar with this technique of cooking pizza. To me it’s the closest method to cooking in a pizza oven. The flames give the crust a nice slightly charred texture and a hint of smokiness. A grill can reach temperatures that many ovens cannot, in excess of 500 degrees. That creates the perfect conditions for a well cooked crust, which in my opinion is what makes pizza, pizza.
I used fine Italian “00” flour to make the dough. I then divided it into four parts for personal sized pizzas. The dough was brushed with roasted garlic olive oil. Two of the pizzas were spread with jarred pesto and the other two with boxed (an alternative to canned) tomatoes to create the base for the grilled pizzas. I topped the classic red sauce pizza with shredded mozzarella, then garnished it with prosciutto and arugula tossed in chardonnay vinegar after it came off the grill. For the pizza with pesto, I made it in the style of white pizza with ricotta and mozzarella, and I finished it by drizzling it with a white balsamic glace infused with white truffle.
Grilling pizza is quick work that requires organization. Have all your toppings ready by the grillside by the time the dough is ready to be cooked. Cook one side first, flip it, and then dress it sauce and cheese. Enjoy it with some nice wine, and if you add a few cubes of ice to keep your white chilled I won’t judge you (I do it, too).
- 1 envelope active dried yeast or 2½ teaspoons
- 1½ cup of warm water about 100 degrees F
- 4 cups of Colavita's fine Italian flour also labeled as "00" or bread flour or all purpose flour
- 1 teaspoon salt
- Colavita's roasted garlic olive oil for brushing
Prosciutto, Arugula and Red Sauce Pizza (2 8-inch pizzas)
- ½ cup of Colavita's crushed tomatoes with basil divided
- 2 handfuls of shredded mozzarella cheese
- 2 handfuls of arugula
- 1 teaspoon of Colavita's chardonnay vinegar
- 2 slices of prosciutto ham
White Pesto Pizza (2 8-inch pizzas)
- 3 tablespoons of Colavita's jarred pesto divided
- ¾ cup of ricotta cheese divided
- 2 handfuls of shredded mozzarella cheese
- Colavita's white balsamic glace infused with white truffle for drizzling
- In a large mixing bowl, stir yeast into 1 cup of warm water until it dissolves. Mix in a ½ cup of <a href="http://store.colavita.com/pasta-risotto/flour/colavita-farina-flour-2-2-lb-bag.html" target="_blank" data-mce-href="http://store.colavita.com/pasta-risotto/flour/colavita-farina-flour-2-2-lb-bag.html">flour</a>, cover and let it sit for 30 minutes.
- Add the ½ cup of remaining water and salt. Gradually mix in the rest of the flour until it's all incorporated. Knead the dough until it's smooth (alternatively, you can use a food processor or stand mixer with a dough hook). It could take up to 10 minutes.
- Slightly dust the dough with flour and place it in a large bowl. Cover with a kitchen cloth and let it rise for an hour or until it's doubled in size.
- Punch down the dough and divide into four equal parts. Form the four parts into smooth balls and let them sit, covered, on a board for about 30 minutes.
- Turn on the grill to high and let it reach a temperature of about 550 to 600 degrees (depending on your grill, this could take 10-20 minutes). While the grill is heating up, form the dough into round pizzas (it's okay if they're not perfectly round). Stretch the dough by pressing from the inside out in a circular motion, forming an outer raised crust, until it's about 8 inches across. Don't make the dough too thin so that it breaks.
- Brush each top of dough with the garlic olive oil. Place the pizza rounds over direct heat, oil side down, brush the tops with more oil and quickly close the grill. Cook for about two minutes. Use tongs to lift the side of the pizza to look underneath. When dough feels set but isn't too charred, flip and top two with the tomato and cheese and two with pesto and ricotta/cheese. Close the lid and let cook for another two minutes until the cheese is completely melted and bubbly. Carefully slide off the grill onto a cutting board, let the pizzas rest for a few minutes and top with either the arugula tossed in chardonnay vinegar and prosciutto or drizzle on the white balsamic glace. Slice each pizza into fourths and serve.
Hello there! My name is Sonja and I love food. I’m food obsessed, actually. I moved back to the US last year after living in Seoul, Korea for five years. I hope to share what I’ve learned about good eating from my time in Korea and traveling Asia. I focus on recipes that are influenced by my Korean heritage and experience as an expat in Seoul which inspired cooking recipes from home, as well as the ever changing food scene in DC and Virginia.