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Say Cheese! Grilled Fontina and Prosciutto Pizza

partysugar — Thu, 27 Aug 2009 10:15:24 -0700

Fontina is a creamy Italian cow's milk cheese with a texture that varies depending on the age. Typically young fontina is soft and extremely good for melting, while mature fontina is hard. Originally native to Italy's Aosta Valley, fontina is now produced in Denmark, France, and the United States. However, Italian fontina has a stronger, richer, more pungent flavor than those created in other areas. Fontina has a pale-yellow color and mild, nutty flavor that's wonderful for almost any use, whether it's eating out of hand or smashed in a sandwich. To find out how fontina made these grilled pizza bites incredibly delectable, read more.

This recipe takes advantage of fontina's wonderful melting qualities. It combines the gooey cheese with other Italian ingredients - prosciutto, pecorino romano, and basil - to make a pie that is wildly delicious and insanely addictive. I sliced the pizza into small pieces and served it as an appetizer at a recent party. It was so good, I hope to make it again soon.

Grilled Fontina and Prosciutto Pizza
From Food & Wine

When I made this pizza, I charred both sides of the dough on the grill until it was cooked and slightly puffy. Then I topped it with the garlic and cheese and finished cooking it in a 450°F oven.

Ingredients

1/2 pound fontina cheese, shredded (about 2 cups loosely packed)
1/2 cup freshly grated pecorino romano cheese (about 1 1/2 ounces)
1 1/2 pounds store bought or homemade pizza dough
Extra-virgin olive oil, for brushing and drizzling
2 teaspoons minced garlic
Two 14-ounce cans chopped Italian tomatoes, drained
1/2 cup basil leaves, cut into thin ribbons
12 paper-thin slices prosciutto di Parma, torn into large pieces

Directions

Light a grill, preferably using hardwood charcoal. Set the grill grate 3 to 4 inches above the coals.
In a medium bowl, toss the Fontina with the Pecorino Romano cheese.
Divide the Pizza Dough into 6 equal pieces; work with 1 piece at a time and keep the rest covered with a towel.
On 3 lightly oiled baking sheets, flatten and stretch the dough with your hands to form six 8-inch rounds about 1/16 inch thick; do not make a lip and don't stretch the dough so thinly that it tears. Brush the rounds with olive oil.
When the grill is hot, working in batches if necessary, gently drape the pizza dough over the hot grate and cook until it puffs slightly, the underside firms up and grill marks appear, about 1 minute. Rotate the dough once and cook for 30 seconds.
Brush the top of the pizza rounds with oil and flip them over using tongs.
Scatter one-sixth of the garlic and cheese over each pizza, followed by 3 heaping tablespoons of chopped tomatoes. Then drizzle each pizza with 1/2 tablespoon of olive oil.
Slide the pizzas near the hot coals but not directly over them. Using tongs, rotate the pizzas frequently, checking often to make sure that the undersides are not charring. The pizzas are done when the cheese is melted and the tomatoes are hot, 3 to 4 minutes.
Scatter one-sixth of the basil and prosciutto over each pizza and serve hot off the grill.

Serves 12.

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Come Party With Me: Rehearsal Dinner - Menu

partysugar — Tue, 26 May 2009 13:00:42 -0700

Instead of having her rehearsal dinner at a restaurant, my girlfriend Ronda has decided to host it in her parents' backyard. To save money, the event won't be a formal sit-down affair, but rather a casual alfresco cocktail party with heavy appetizers. The easy menu is inspired by Italy.

First set up a huge station with store-bought charcuterie, cheese, olives, and antipasto. Next, give classic Caesar salad a portable makeover by serving on skewers. Ask a family friend to man the grill and cook up an assortment of vegetarian - asparagus and sun dried tomato, zucchini, margherita, and fontina olive - grilled pizzas. Prepare the toppings and dough in advance.

All the griller has to do is assemble and make the pizzas. Once cooked, pass around and offer to guests. To check out these recipes, read more.

Caesar Salad Skewers
From Every Day With Rachael Ray

Ingredients

1/2 cup mayonnaise
1 cup plus 1 tablespoon grated Parmigiano-Reggiano cheese
1/4 cup fresh lemon juice
One 2-ounce tin anchovies, drained
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
1 garlic clove
1/2 teaspoon Worcestershire sauce
1 heart of romaine, trimmed and cut crosswise into 1-inch strips
16 cherry tomatoes
Freshly ground pepper

Directions

In a blender, combine the mayonnaise, 1 cup of cheese, lemon juice, anchovies, mustard, vinegar, garlic and Worcestershire sauce. Blend on high until thick and creamy, about 20 seconds.
Place the dip in a bowl and top with the remaining 1 tablespoon of cheese.
Divide the romaine strips evenly among 16 skewers and thread them onto the skewers through their center rib, keeping them close to the tip. Top each skewer with a cherry tomato, garnish with pepper and serve with the Caesar dressing dip.

Makes 16 skewers.

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Grilled Pizzas With Asparagus and Sun-Dried Tomatoes
From Everyday Food

Ingredients

1 bunch asparagus (about 1 pound), thick ends removed
1 bunch scallions, trimmed
1/2 cup sun-dried tomatoes (oil-packed), thinly sliced, plus 3 tablespoons oil from jar
1 pound store-bought pizza dough, thawed if frozen
1 cup ricotta

Directions

Heat grill to medium.
In a large bowl, combine asparagus, scallions, and 1 tablespoon sun-dried tomato oil; season with salt and pepper. Grill, turning occasionally, until vegetables are tender, 6 to 9 minutes. When cool enough to handle, cut asparagus and scallions into thirds.
Brush a large baking sheet with 1 tablespoon sun-dried tomato oil. On a lightly floured work surface, divide dough in half. Roll or stretch to form two 9-inch ovals. Transfer to prepared sheet, and brush with remaining tablespoon sun-dried tomato oil.
Transfer dough pieces to grill. Cook until undersides are firm and beginning to char, 2 to 3 minutes. Using tongs or a large spatula, transfer crusts, grilled side up, back to baking sheet.
Dividing evenly, top crusts with ricotta, then asparagus, scallions, and sun-dried tomatoes; season with salt and pepper.
Slide back onto grill and cook, rotating occasionally, until crusts are cooked through and cheese is melted, 3 to 5 minutes. Transfer pizzas to a cutting board, cut in half, and serve.

Serves 4.

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Grilled Zucchini Pizza
From Gourmet

Ingredients

1 large garlic clove
2 tablespoons olive oil (preferably extra-virgin)
1 lb pizza dough, thawed if frozen
1 lb zucchini (about 2 large), cut diagonally into 1/3-inch-thick slices
1/4 teaspoon salt
3/4 lb coarsely grated mozzarella (2 1/2 cups)
2 tablespoons chopped fresh oregano

Directions

Prepare gas grill for cooking over moderate heat. Preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
Meanwhile, mince garlic with a large heavy knife, then mash to a paste with a pinch of salt using flat side of knife. Transfer to a small bowl and stir in 1 teaspoon olive oil.
Stretch dough with your fingers into a 12- by 10-inch rectangle on a large baking sheet and rub with 1 teaspoon olive oil. Cover dough with plastic wrap.
Toss zucchini with salt (1/4 teaspoon) and 1 tablespoon olive oil in a bowl. Grill zucchini on lightly oiled grill rack, covered, turning occasionally, until just tender, 4 to 5 minutes total. Return to bowl.
Bring dough, garlic oil, and cheese to grill area. Grill dough, oiled side down, on lightly oiled grill rack, covered, until underside is golden brown, 2 to 4 minutes.
Turn crust over using tongs and brush with garlic oil. Sprinkle with half of cheese, then arrange zucchini, overlapping slightly, in 1 layer on cheese. Sprinkle remaining cheese on top and grill pizza, covered, until underside is golden brown and cheese is melted, 3 to 5 minutes.
Transfer pizza with tongs and a spatula to a cutting board, then sprinkle with oregano and drizzle with remaining teaspoon olive oil.

Serves 4.

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Grilled Margherita and Olive-Fontina Pizzas
From Food and Wine

Ingredients

For dough:
2 tablespoons honey
3 cups warm water
2 packages dry active yeast
7 cups all-purpose flour, plus more for dusting
1/4 cup extra-virgin olive oil, plus more for rubbing
3 tablespoons kosher salt
For olive-fontina topping:
1/2 cup pine nuts
1/2 pound Italian Fontina cheese, coarsely shredded (2 cups)
1/2 cup pitted black Moroccan olives, chopped
For margherita topping:
2 cups tomato sauce
1/2 pound mozzarella, coarsely shredded (2 cups)
1/2 cup torn basil leaves
salt, for sprinkling

Directions

Make the dough: In a very large bowl, stir the honey into the water until dissolved. Sprinkle the yeast over the water and let stand until foamy, about 8 minutes. Stir in the flour, the 1/4 cup of olive oil and the salt until blended. Turn the dough out onto a lightly floured surface and knead until smooth. Place the dough in an oiled bowl, cover with plastic wrap and let stand in a warm place until doubled in volume, about 1 hour.
On the floured work surface, punch down the dough and cut into 4 pieces. Roll each piece into a ball and place on an oiled baking sheet. Rub the dough balls with oil, cover with plastic and refrigerate overnight.
Light a grill. When the coals are hot, push two-thirds to one side for a hot fire; spread the remaining coals on the other side for a medium-hot fire.
Prepare the olive-fontina pizzas: In a small cast-iron skillet, toast the pine nuts over the medium-hot fire, shaking the pan, until the nuts are golden and fragrant, about 1 minute. Arrange all the topping ingredients near the grill.
On a lightly oiled work surface or sheet pan, press 1 dough ball into a thin, roughly shaped, 10-inch round. Repeat with the remaining dough balls. Carefully set 1 dough round over the hot fire and grill until firm on the bottom and easy to lift, about 1 minute. Using tongs, move the crust to the medium-hot fire and continue grilling until the bottom is deeply browned and blistered, about 2 minutes longer. Carefully flip the crust and return it to the hot fire until cooked through, about 1 minute.
Slide the crust back to the medium-hot fire and top with 1 cup of the shredded Fontina and 1/4 cup each of the olives and pine nuts. Cover the grill and cook until the cheese is melted, about 2 minutes. Transfer the grilled pizza to a cutting board; cut into pieces and serve. Grill another dough round, and top it with the remaining Fontina, olives and pine nuts.
Prepare the margherita pizzas: Grill another dough round on both sides. Slide to the medium-hot fire, spread with 1 cup of the tomato sauce and top with 1 cup of the mozzarella. Cover the grill and cook until the cheese is melted, about 2 minutes. Transfer the pizza to a cutting board and scatter half of the basil on top. Sprinkle the pizza with salt, cut into pieces and serve. Repeat with the remaining dough round, tomato sauce, mozzarella, basil and salt.

Makes four 10-inch pizzas.

Make Ahead: The pizza dough can be prepared through Step 2 and frozen for up to 1 month.

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Fast & Easy Dinner: Grilled Greek Pizza

partysugar — Fri, 01 Aug 2008 10:15:19 -0700

This scrumptious grilled pizza is so packed with layers of flavor, one would never guess it's quite simple to put together.

Ideal for entertaining, this recipe combines store-bought shortcuts with highly seasoned ingredients like lamb sausage and smoked mozzarella. Instead of a classic tomato sauce, black olive tapenade is slathered on the dough.

To learn how it's made, read more.

Grilled Greek Pizza
From The Nest

Ingredients

12 ounces raw spicy lamb sausage (ideally Merguez sausage)
1 small zucchini, cut lengthwise into thin ribbons with a vegetable peeler or mandoline
3 tablespoons olive oil, divided Kosher salt to taste
1/4 cup uncooked grits or polenta, for rolling the dough
1 ball prepared pizza dough, at room temperature
1/4 cup store-bought olive tapenade
1 1/2 cups grated smoked mozzarella cheese
1/2 small red onion, thinly sliced and separated into rings
12 cherry tomatoes, quartered
1/2 cup crumbled feta cheese
Leaves from 4 sprigs fresh oregano or 2 teaspoons dried
Freshly ground black pepper to taste

Directions

Preheat a medium sauté pan over medium-high heat for 1 to 2 minutes. Remove the sausage from the casing and “scramble” in the pan, breaking up any clumps, until fully cooked. Drain on paper towels and reserve for topping.
Preheat the grill.
Brush the zucchini with 1 tablespoon of the oil and lightly salt. Gently place on the cooking grate directly over the heat and grill until soft and well marked, about 3 minutes. Reserve for topping.
Roll out and shape the dough, then grill the first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.
Spread the entire surface with the olive puree, then top with the crumbled lamb.
Sprinkle with the mozzarella, then add the onion rings, zucchini, and tomatoes. Sprinkle the feta over all.
Finish grilling the pizza.
Remove from the grill, sprinkle with the oregano, and season with salt and pepper. Slice and serve immediately.

Makes 1 pizza.

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Fast & Easy Dinner: Grilled BLT Pizza

partysugar — Tue, 08 Jul 2008 06:45:57 -0700

Just because a cooking technique is new doesn't mean you can't test it out on a weeknight. This recipe for a grilled pizza is simple and quick. It gets you out of the kitchen and experimenting with the grill.

The BL of the classic BLT is replaced with prosciutto and arugula making for a delicious gourmet alternative. This pizza is perfect for those who are lactose intolerant because no cheese is involved. To look at the recipe, read more.

Grilled BLT Pizza
From Real Simple magazine

Ingredients

1 16-ounce package refrigerated pizza dough
3 tablespoons olive oil
4 ounces thinly sliced prosciutto
2 large beefsteak tomatoes, sliced
4 cups arugula or other mixed greens

Directions

Heat grill to medium-low.
Divide the dough into 2 equal pieces. On a lightly floured surface, roll each to a 1/4-inch thickness.
Brush each top with 1/2 tablespoon of the oil. Transfer the dough to the grill, oiled-side down.
Cover grill and cook until the tops begin to bubble and the bottoms become crisp, about 3 minutes.
Working quickly, brush the top of each piece of dough with 1/2 tablespoon of the oil and turn over. Divide the prosciutto evenly among them and continue to cook, uncovered, until the bottoms are golden and crisp, 2 to 3 minutes.
Remove from heat and layer with the tomato. Top with the arugula and drizzle with the remaining oil. Cut into pieces and divide among individual plates.

Serves 4.

NUTRITION PER SERVING: CALORIES 251(50% from fat); FAT 14g (sat 5g); CHOLESTEROL 25mg; CARBOHYDRATE 21g; SODIUM 587mg; PROTEIN 1g; FIBER 1g; SUGAR 3g

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Sunday BBQ: Grilled Pizza with Hot Sausage

partysugar — Sun, 22 Jun 2008 06:00:23 -0700

The majority of you have never had grilled pizza, but you'd love to try it, so why not experiment with it this weekend?!

This recipe features grilled sausage, grilled peppers, grilled onions, and two types of cheese. However, if these topping ingredients don't suit your culinary needs, feel free to follow the technique to make your own delicious variation.

To learn how to grill pizza, read more.

Grilled Pizza with Hot Sausage
From Bobby Flay

Ingredients

1/2 pound Italian hot sausage
1 large red onion, cut into 1/4-inch thick slices
2 large yellow pepper, cored, seeded and quartered
2 large red pepper, cored, seeded and quartered
Olive oil
Salt and pepper
1 recipe favorite pizza dough, rolled into 4 (6-inch) rounds
1/2 pound grated fontina cheese
1 cup sheep's milk ricotta
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh oregano
Basil Vinaigrette, recipe follows

Directions

Preheat a grill.
Grill the sausage on both sides until golden brown and cooked through, about 10 minutes per side.
Brush onions and peppers with the oil and season with salt and pepper. Grill the onions and peppers until soft, about 3 to 4 minutes per side.
Remove the sausage from the grill and slice into 1/4-inch thick slices. Remove the onions, separate into rings, and roughly chop.
Remove the peppers and slice into 1/8-inch thick slices.
Heat grill to high. Brush dough with olive oil, season with salt and pepper and grill for 2 to 3 minutes or until golden brown. Turn over and grill for 1 to 2 minutes. Remove from the grill and place on a flat surface.
Divide the fontina cheese among the 4 pizza rounds. Divide the sausage, onions and peppers over the cheese.
Place the pizza on the grill, close the cover and grill until the cheese has melted, about 3 to 4 minutes.
To finish in the oven, preheat the oven to 450 degrees F. Place the pizza on sheet pans and bake until the cheese has melted, about 5 to 10 minutes.
Mix together the ricotta, extra-virgin olive oil, and oregano in a small bowl and season with salt and pepper, to taste.
Remove the pizzas from the oven and drizzle with Basil Vinaigrette. Top with dollops of the ricotta cheese mixture and let rest for 5 minutes. Slice and serve.

Serves 4.

Basil Vinaigrette:

1/2 cup fresh basil leaves
1/4 cup white wine vinegar
1 tablespoon honey
Salt and freshly ground black pepper
1/2 cup olive oil

Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.

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Would You Try Grilled Pizza?

YumSugar — Thu, 12 Jun 2008 06:45:05 -0700

Ever since I received a copy of Grilled Pizza and Piadinas by Craig Priebe, I've been dreaming about grilled pizza. Last weekend, a friend of mine was over, and we grilled up some pies. They were sort of lopsided and awkwardly shaped, but delicious nonetheless. My friend was amazed by his, he'd never heard of grilled pizza before, and thought it was such a fun novelty. What do you think?

Sunday BBQ: Super Simple Grilled Pizza

YumSugar — Sun, 27 May 2007 03:58:19 -0700

In my opinion everything tastes better on a grill, including pizza. I love the way the flames bring a nice charred flavor to everything and besides, any food that can be prepared outdoors gets bonus points in my book! If the idea of putting raw dough on your grill frightens you, take baby steps and create one with a prebaked pizza crust. To check out a super simple, easy recipe that will be a hit at your next bbq, read more

Grilled Pizza Margherita
From Recipe Tips

1 12 inch prebaked pizza crust
1 cup tomato and basil sauce
4 ounces fresh mozzarella cheese, thinly sliced
2 tablespoons extra virgin olive oil, or more if desired
1/4 cup fresh chopped basil

Preheat grill.
Spread sauce on prebaked pizza crust.
Top with cheese.
Place pizza on grill.
Close cover of grill and grill for approximately 10 minutes, turning occasionally, or until sauce is hot and cheese is melted.
Drizzle with olive oil.
Sprinkle with basil and serve.

Note: Can also be cooked in a 400° oven.

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Grilled Fontina and Prosciutto Pizza

partysugar — Wed, 26 Aug 2009 13:38:14 -0700

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Yummy Links: From Grilled Cheese to Eggs on Pizza

YumSugar — Fri, 09 Nov 2007 09:01:33 -0800

Who doesn't love grilled cheese? Here are ten variations on the classic theme. - Chow
Get the secret to Giada's Veal and Lemon Saltimbocca. - Secret Sauce
Holiday drinks are showing up at Starbucks, including a new Shortbread Latte. - Baking Bites
UC Santa Cruz sticks to its hippy roots by buying locally grown organic produce for their campus dining halls. - Slashfood
Check out this breakdown of the leanest cuts of meat. - FitSugar

Here are eight ways to use leftover bread. - Culinate
Should bartenders wear gloves while prepping drinks? - Yummr
Is it over for the traditional British pudding? - Word of Mouth
Everyone thinks I'm crazy, but one of the best things in the world is eggs on pizza. - Apartment Therapy: The Kitchen

Yummy Links: From Keanu Reeves to Jamie Oliver

partysugar — Tue, 07 Jul 2009 07:50:43 -0700

Inspired by famous French chef Herve This, Keanu Reeves wants to become a chef. - Eater SF
Tips for cooking pizza on the grill. - Serious Eats
Joey Chestnut wasn't the only one to compete in an eating contest over the weekend; so did a group of elephants. - The Feedbag
Calling all maids of honor: be inspired by this Parisian bridal shower. - Hostess With the Mostess
A day in the life of Spanish chef José Andrés. - Gourmet
Must make: tequila shrimp and asadero quesadillas. - Chow
To promote his upcoming book and television show, Jamie Oliver dressed up like the Village People. - Eat Me Daily