Grilled Pizzettas
- Level: Intermediate
- Yield: 6 individual pizzas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1070
- Total Fat
- 89
- Saturated Fat
- 23
- Carbohydrates
- 31
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 37
- Cholesterol
- 252
- Sodium
- 1535
- Total: 1 hr 45 min
- Prep: 1 hr 35 min
- Cook: 10 min
Ingredients
For the dough:
1 1/2 teaspoons active dry yeast
1/2 teaspoon sugar
1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil, plus more for brushing
For the prosciutto-arugula topping:
5 to 6 Fresno chile peppers, roughly chopped
1 1/2 cups extra-virgin olive oil, plus more for brushing
8 ounces parmigiano-reggiano cheese, shaved with a peeler
4 ounces thinly sliced prosciutto
6 large eggs (optional)
2 cups baby arugula
For puttanesca topping:
2 plum tomatoes, diced
1/4 cup pitted gaeta olives, sliced
2 tablespoons capers, drained
Pinch of red pepper flakes
Kosher salt
Extra-virgin olive oil, for drizzling
8 ounces taleggio cheese, chopped
Chopped chives, for topping
Directions
- 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!
- 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.
- 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.
- 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.
- 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.)
- 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.
- 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). Brush the grill to remove any crud.
- Roll out the dough: Turn the dough out onto a floured surface and divide into 6 equal pieces. Roll each piece into a ball.
- Use a rolling pin to roll out each ball into an irregular oval, dusting with flour as needed.
- For cracker-thin crusts, use your hands to gently stretch the dough even more.
- Stack the dough between layers of plastic wrap and head to the grill (or wrap and refrigerate overnight).
- Grill the crusts: Oil the grill (Anne uses a rolled-up towel and tongs), then carefully add a few pieces of dough.
- Grill until the top is bubbly and the bottom is marked, about 2 minutes.
- 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.
- 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.
- 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.