Grilled Gourmet Pizza
For an irresistible blistery-edged crust, take the party outside. Executive chef Jeff Coonce of Gainey Ranch Golf Club in Scottsdale, Ariz., grills this creation that pops with pesto, earthy mushrooms, and Italian sausage.
Pizza Dough (recipe follows)
1 tablespoon olive oil
1/2 cup prepared basil pesto
1/2 cup high-quality canned or fresh chopped tomatoes, drained
1/2 tablespoon roasted garlic, minced
ground black pepper
1 cup mozzarella, shredded
6 shiitake mushrooms, julienned
1/4 cup spicy crumbled Italian sausage, cooked
1 cup multicolored microgreens
pinch of grated Parmesan cheese
Prepare an outdoor grill for direct heat using charcoal or wood. Brush the rolled out pizza dough with olive oil on one side. Place the dough on the grill, oil-side down. Cook until the bottom is golden brown, 1 to 2 minutes. The top of the pizza dough should start bubbling with air pockets.
Using a large spatula or pizza peel, flip the dough over and grill until golden brown and the dough is just firm, another minute. Remove to a sheet pan. Cover the grill to retain heat.
Spread the pizza with a thin layer of pesto sauce. Scatter tomatoes and roasted garlic on top of the pesto. Season with salt and pepper. Add the mozzarella, mushrooms, and sausage. Return the pizza to the grill on the sheet pan. Cover and cook for 3 to 4 minutes to melt the cheese.
Remove, slice as desired, and top with greens and Parmesan before serving.
Yield: 3-4 servings
1-1/2 cups unbleached flour
1/2 cup semolina flour
1/2 envelope instant dry yeast
1 teaspoon sea salt
1 teaspoon fresh rosemary, minced
3/4 cup water
In a large bowl of a stand mixer, combine the flours, yeast, salt, and rosemary. While the mixer is running, add the water. Mix until the dough forms into a ball.
Scrape the dough onto a lightly floured surface and gently knead into a smooth firm ball. Place the dough in a bowl and cover with plastic wrap. Set it in a warm area until the dough doubles in size, about 1 hour. Turn the dough out onto a floured surface. Rest dough for 10 minutes and then roll out a round pizza crust about 12 to 14 inches.
Yield: 1 piecrust
CHEF’S TIP: “Use a long sprig of rosemary dipped in olive oil like a pastry brush to season your pizza crust before baking or grilling.”