Italian Grill

Grilled Pizza Puttanesca

Phil — Mon, 20 Jul 2009 04:09:19 GMT

I was going to include this pizza in the same post as the Grilled Pizza with Cherry Tomatoes I featured recently. At the time I was just topping it with chopped olives and capers and it was very good that way, but I still felt something was lacking. So, I held off on sharing the recipe, while I tried to improve it. I think what I eventually came up with, the addition of chopped anchovies and sautéed onions, really takes it to another level. Once again it is a good idea to read our Grilled Pizza article before trying this recipe.

Grilled Pizza Puttanesca

Makes 2 pizzas

4 anchovy filets, chopped
2 tablespoons extra-virgin olive oil
1 medium sweet onion, such as Vidalia, diced
15 pitted black olives, coarsely chopped
2 tablespoons capers, rinsed and chopped
1 28 oz can of imported Italian plum tomatoes
2 large basil leaves, chopped
2 cloves of garlic, minced
salt & pepper to taste
freshly grated Parmigiano-Reggiano cheese
extra-virgin olive oil for brushing
2 balls of grilled pizza dough

Heat 2 tablespoons of olive oil in a medium sauté pan over medium-low heat. Add anchovies and onion and sauté until onion is translucent, 8-10 minutes. Add olives and capers and cook for 1 minute more to combine flavors. Transfer mixture to a bowl.
In a medium bowl, crush tomatoes with your hands, and stir in basil, garlic, salt & pepper. Set up olive mixture, crushed tomato sauce, parmagiano, and olive oil at your grilling station for easy access.
Prepare a charcoal grill for grilling pizza creating a very hot fire on one side with a couple of layers of charcoal just a few inches from the grate, and a low fire on the other side with just a few coals.
Oil the bottom of a baking sheet and place one of the dough balls on it. Using your hands flatten it out to about 1/8 inch thick. Carefully slide the dough onto the hot side of the grill. Watch the dough closely making sure it doesn't burn by lifting it with tongs and peeking under.
When the dough is charred on the bottom, flip it over and brush it with olive oil and quickly sprinkle with Parmigiano-Reggiano. Next use tongs or your hands to place the tomatoes over the surface, trying not to take too much of the juices with them. Finally, top with strategically placed dollops of olive, caper and onion mixture. With either the tongs or a spatula, slide the pizza to the cooler side of the grill, cover making sure the vent holes are open and cook for 3-5 more minutes. The pizza is done when the toppings are heated through and the bottom is slightly charred. Using a spatula, remove pizza from grill to a serving tray, slice and serve. Repeat with second ball of dough.

Grilled Pizza with Cherry Tomatoes

Phil — Fri, 10 Jul 2009 10:52:17 GMT

I recently came across some delicious cherry and grape tomatoes at my local farmers market. I was planning on making some grilled pizza and as soon as I tasted them, I knew that they had to go on least one of the pizzas. I did two versions, one replaced the sauce completely with the tomatoes, cut in half and charred on the grill, and one had the sauce and the tomatoes. Both were amazing but I preferred the one with just the tomatoes, mostly because it is different. Before trying this recipe I recommend reading our detailed set-up and technique for grilling pizza, which can be found in our Grilled Pizza article.

Grilled Pizza with Cherry Tomatoes

Makes 2 pizzas

20 cherry and/or grape tomatoes, halved
salt & pepper to taste
2 balls of grilled pizza dough
extra-virgin olive oil for brushing
freshly grated Parmigiano-Reggiano cheese
1/4 pound fresh mozzarella, cut into small chunks
4 large basil leaves, torn into pieces by hand

Place tomatoes, cut side down, in a oiled grill pan. Grill over direct heat until tomatoes are slightly charred on top, then transfer them to a bowl and season with salt & pepper. Set up the bowl of tomatoes and the other ingredients at your grilling station for easy access.
Prepare a charcoal grill for grilling pizza creating a very hot fire on one side with couple of layers of charcoal just a few inches from the grate, and a low fire on the other side with just a few coals.
Oil the bottom of a baking sheet and place one of the dough balls on it. Using your hands flatten it out to about 1/8 inch thick. Carefully slide the dough onto the hot side of the grill. Watch the dough closely making sure it doesn't burn by lifting it with tongs and peeking under.
When the dough is charred on the bottom, flip it over and brush it with olive oil. Sprinkle with Parmigiano-Reggiano, dot with half of the fresh mozzarella and scatter half of the tomatoes on top. With either the tongs or a spatula, slide the pizza to the cooler side of the grill. Cover grill, making sure the vent holes are open, and cook for 3-5 more minutes. The pizza is done when the cheese is melted and the bottom is slightly charred. Using a spatula, remove pizza from grill to a serving tray, garnish with half of the basil, slice and serve. Repeat with second ball of dough.

The Best Grilled Chicken

Phil — Wed, 27 May 2009 02:04:48 GMT

Everybody has certain foods and flavors that they associate with summer; burgers on the grill, tomatoes, watermelon, ice cream, etc. For me it isn't summer without Grilled Chicken with Salmoriglio. Leading up to Memorial Day weekend I told my wife, Sandy, "I don't care what else we do this weekend, but Monday I am making Salmoriglio Chicken."

I got the technique I use in this recipe, grilling the chicken first then transferring to a hot sauté pan (I use the side burner on my gas grill for this) and finishing with the marinade, from my Mother. This reduces flare-ups and also results in a nice fresh flavor, since the chicken and the marinade are cooked together very quickly in the pan just long enough to meld the flavors.

Salmoriglio made from olive oil, lemon, garlic, oregano, salt & pepper is a very typical Sicilian marinade that has many uses. It can also be used on fish(especially swordfish steaks) or grilled vegetables. I like to make it and pass it around for people to drizzle on Stuffed Swordfish Rolls at the table. You can also make a variation of it, replacing the lemon with red wine vinegar for basting on steaks when grilling them.

I served the chicken with my famous grilled corn, and we topped it off by going to Ferris Acres Creamery for Ice Cream. All in all a very satisfying Memorial Day cookout, and a promising start to the summer.

Recipes:

Grilled Chicken with Salmoriglio

Grilled Corn

2 tablespoons butter, melted
2 tablespoons extra virgin olive oil
1 clove of garlic, minced
1/2 teaspoon paprika
salt to taste
8 ears of corn, husked

Combine butter, olive oil, garlic, paprika and salt in a small bowl. Arrange corn on grill over medium-low heat. Grill turning and basting with butter and olive oil mixture occasionally, until ears are slightly charred and tender about 15 minutes. Brush with remaining mixture and serve.