Grilled Pizza: A Tour of Italy
Inspired by our line of Sauces for Pizza, Ashley Cuoco creates a tour of Italy with pizzas recalling the cuisines of Positano, Parma, and Napoli.
95 min (COOK TIME: 80 min / PREP TIME: 15 min)
Easy
Ingredients
Dough
-
2-1/2
tsp
active dry yeast
-
2
cups
water 95-100°F
-
5
cups
all-purpose flour plus more for work surface
-
2
tsp
kosher salt
Positano Pizza
-
1/4
cup
Mutti® Sauce for Pizza - Positano
(Garlic & Oregano)
-
3
oz
fresh mozzarella, torn into 1" pieces
-
5
anchovy fillets
-
1
tbsp
fresh oregano leaves, finely chopped
-
Extra virgin olive oil and freshly ground pepper for finishing
Parma Pizza
-
1/4
cup
Mutti® Sauce for Pizza - Parma
(Parmigiano Reggiano)
-
3
oz
fresh ricotta
-
3
fresh or dried figs, thinly sliced
-
2
slices
prosciutto di Parma, thinly sliced
-
1
tbsp
Parmigiano Reggiano, coarsely shredded
-
2
tbsp
reduced balsamic vinegar
-
Extra virgin olive oil and freshly ground pepper for finishing
Napoli Pizza
-
1/4
cup
Mutti® Sauce for Pizza - Napoli
(Basil & Olive Oil)
-
3
oz
buffalo mozzarella thinly sliced into rounds
-
2
tbsp
fresh basil leaves chopped or whole
-
1
tsp
crushed red pepper flakes
-
Extra virgin olive oil and freshly ground pepper for finishing
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Grilled Pizza: A Tour of Italy: Method
- To make dough: combine yeast and sugar in a large bowl. Add warm water and let sit until puffed and foamy, about 5 minutes. Add 4 cups flour and salt; stir with a wooden spoon until dough comes together.
- The dough will be sticky—sprinkle countertop or worksurface with a generous amount of flour. Keep the remaining 1 cup of flour beside you as you work. Set the dough onto the floured surface and knead, adding flour little by little to prevent sticking, until dough is smooth and elastic—about 10 minutes. Use a bench scraper to help lift and move dough along. You may not use all the flour.
- Lightly oil a bowl with olive oil and add dough, turning it around in the oil to coat. Cover with a dish towel and let sit in a warm place until doubled in size, about 1 hour.
- Divide dough into 4 equal pieces and form each into balls. Place on a sheet tray lined with parchment paper. Sprinkle with a dusting of flour, cover with a clean dish towel and let rise again while you prepare the grill.
- Preheat gas grill to 500 degrees F. Brush grates so they’re clean. Use a silicone brush to lightly coat with olive oil. You’ll want to create an area of direct and indirect heat—once the grill is preheated, turn one side of the burners off. If using a charcoal grill, push coals to one side to create the same effect. Have the balls of dough, sauces and toppings ready to go once grill is hot. Keep the grill covered until you’re ready to cook.
- Pick up the first ball of dough and use your hands to gently stretch it until it’s roughly 8 to 10 inches in diameter. Carefully place the stretched dough onto the area of direct heat. Cook about 2 minutes, until it puffs up and grill marks appear. Using metal tongs and a spatula, flip pizza over and onto the area of indirect heat. Spoon sauce directly onto this side and top with cheese only. Cover grill and let cook about 3 minutes.
- Transfer pizza from the grill onto a cutting board. While hot, immediately top with remaining toppings, always finishing with a drizzle of extra virgin olive oil and cracked pepper to serve. Repeat with the remaining balls of dough.
- Recipe Tips: Give these other topping variations a go, as inspired by regions of Italy:
- Try Positano sauce with shredded provolone and thinly sliced roasted eggplant. Or, try it with tangy goat cheese, basil and lemon zest for brightness.
- Try Parma sauce with dollops of ricotta, sautéed pancetta and mushrooms. Top it with baby arugula that’s been tossed in extra virgin olive oil. Or, top with fresh pomorodori and basil.
- Try Napoli sauce with shredded mozzarella and thinly sliced, fried zucchini. Or, try it topped with grilled green peppers and fried zucchini blossoms.
