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).Print
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.