RecipesMagazine

Grilled Pizzettas

Grilled Pizzettas
You can never have too many main course recipes, so give Grilled Pizzettas a try. This recipe serves 6. One serving contains 765 calories, 34g of protein, and 57g of fat. If you have kosher salt, eggs, taleggio cheese, and a few other ingredients on hand, you can make it. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

1
Make the dough: Fill a liquid measuring cup or small bowl with 1/2 cup warm (not hot) water.
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2
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!
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3
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.
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4
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.
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YeastYeast
5
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.
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6
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.)
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ProsciuttoProsciutto
Chili OilChili Oil
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ArugulaArugula
Chili PepperChili Pepper
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1
Mix the tomatoes, olives, capers and red pepper flakes in a bowl; add salt and drizzle with olive oil.
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2
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).
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3
Brush the grill to remove any crud.
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4
Roll out the dough: Turn the dough out onto a floured surface and divide into 6 equal pieces.
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RollRoll
5
Roll each piece into a ball.
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RollRoll
6
Use a rolling pin to roll out each ball into an irregular oval, dusting with flour as needed.
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7
For cracker-thin crusts, use your hands to gently stretch the dough even more.
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8
Stack the dough between layers of plastic wrap and head to the grill (or wrap and refrigerate overnight).
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9
Grill the crusts: Oil the grill (Anne uses a rolled-up towel and tongs), then carefully add a few pieces of dough.
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10
Grill until the top is bubbly and the bottom is marked, about 2 minutes.
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11
Flip with tongs and grill until just marked on the other side.
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12
Remove from the grill and transfer to baking sheets; repeat with the remaining dough.
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GrillGrill
13
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.
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ProsciuttoProsciutto
Taleggio CheeseTaleggio Cheese
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EggEgg
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GrillGrill
1
Remove from the grill and top the prosciutto pizzas with arugula; drizzle with the prepared chile oil. Top the puttanesca pizzas with chives.
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ProsciuttoProsciutto
Chili OilChili Oil
ArugulaArugula
ChivesChives
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GrillGrill
2
Photograph by Steve Giralt
DifficultyExpert
Ready In1 h, 45 m.
Servings6
Health Score19
Dish TypesLunchMain CourseMain DishDinner
Occasions4th Of JulySummer
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