Try This at Home: How to Make Grilled Pizza

Photo: Steve Giralt

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"These toppings are just suggestions," Anne says. "Get as nutty as you want."

get the recipe

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Before you head outside, make sure all your toppings are ready to go: The pizzas cook quickly.

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Make the dough: Fill a liquid measuring cup or small bowl with 1/2 cup warm (not hot) water. 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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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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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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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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Prep the toppings: For prosciutto-arugula pizzas, make the chile oil.

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Bring the chiles and olive oil to a simmer; remove from the heat and let steep 1 hour. (This makes extra oil; store it in a sealed container for up to 1 week.)

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For puttanesca pizzas, make the topping: Mix the tomatoes, olives, capers and red pepper flakes in a bowl. Add salt and drizzle with olive oil.

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Preheat a grill to medium high (you don't want it to be too hot or the crusts will burn before the cheese melts). Brush the grill to remove any crud.

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Roll out the dough: Turn the dough out onto a floured surface and divide into 6 equal pieces. Roll each piece into a ball.

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Use a rolling pin to roll out each ball into an irregular oval, dusting with flour as needed.

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For cracker-thin crusts, use your hands to gently stretch the dough even more.

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Stack the dough between layers of plastic wrap and head to the grill (or wrap and refrigerate overnight).

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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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Grill until the top is bubbly and the bottom is marked, about 2 minutes.

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Flip with tongs and grill until just marked on the other side. Remove from the grill and transfer to baking sheets; repeat with the remaining dough.

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Add the toppings: Working on the baking sheets, top the crusts with Parmigiano-Reggiano and prosciutto, or top with Taleggio and the puttanesca mixture. Return the pizzas to the grill.

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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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Finish the pizzas: Remove from the grill and top the prosciutto pizzas with arugula. Drizzle with the prepared chile oil. Top the puttanesca pizzas with chives.