Grilled Pizza: A Tour of Italy

Name: Grilled Pizza: A Tour of Italy
Ingredients: 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; 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; 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; 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

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.

Made with Sauce for Pizza Positano

Mutti® Sauces for Pizza are inspired by celebrated recipes from the cities of Positano, Napoli, and Parma. While each city has its own distinct culinary style, an appreciation for simple, high quality ingredients is a common thread. This Positano sauce is inspired by the flavors of the Amalfi coast where fresh, 100% Italian sun-ripened tomatoes are blended with bursts of savory garlic and fresh oregano.

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

Recipe and image credit: AshCuoco

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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.