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Grilled
Pizza At Alain's Loft
easy to moderate
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Bob's award winning 3rd book will
help you transform everyday ingredients into a dining
adventure, and turn you into a culinary hero amongst
your friends and family.
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Grilled pizza is the new nirvana. With
its crisp, slightly charred crust,
your choice of unconventional toppings and molten pools of pungent
cheeses, it is guaranteed to change the way you think of pizza
forever. This episode will teach you everything you need to
know to become a culinary hero in your own backyard.
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tablespoons
butter |
| 1 |
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large yellow
cooking onion, diced |
| 1/4 |
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cup cornmeal,
or flour |
| 1 |
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4-inch ball
of prepared dough, let rise to room temperature |
| 2 |
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tablespoons
olive oil |
| 3 |
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medium tomatoes,
thinly sliced |
| 4 |
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ounces stilton,
crumbled |
| 1 |
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salt and
freshly ground pepper, to taste |
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teaspoon
black pepper |
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| 1 |
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Caramelize
onion by melting 2 tablespoons butter and 2 tablespoons
olive oil in a sauté pan over medium heat. Add
onion. Cook for 15-20 minutes, or until onion is a deep
brown, stirring occasionally. Remove from heat and reserve. |
| 2 |
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Sprinkle
your rolling surface with a handful of cornmeal or flour.
Place dough in the middle of the surface. Roll out the
dough gently into either a 12-inch rectangle or circle
(1/4-inch thick). Brush both sides with olive oil and
set aside until ready to grill. |
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If you are
grilling on a charcoal grill—set coals on one side
of the grill. |
| 4 |
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Place dough
directly on the cooking grate over medium heat for 1 to
3 minutes, until the crust is well marked and browned.
Flip dough and spread tomato slices evenly over crust.
Sprinkle onion over top, then sprinkle cheese overtop.
Move to indirect heat (for charcoal: the side of charcoal
grill that has no coals; for gas: turn off burner directly
under pizza). Cover grill and cook for 5-10 minutes, or
until bottom is well browned, and cheese is fully melted. |
| 5 |
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Remove from
grill; season with salt and pepper and slice. Serve immediately. |
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| 2 |
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tablespoons
butter |
| 2 |
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ears of
corn, husked |
| 1/2 |
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red bell
pepper, diced |
| 1/4 |
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cup cornmeal,
or flour |
| 1/4 |
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4-inch ball
of prepared dough, let rise to room temperature |
| 2 |
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tablespoons
olive oil |
| 4 |
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ounces store-bought
pesto |
| 4 |
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ounces Brie,
cut in thin slices |
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salt and
freshly ground pepper, to taste |
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Melt 2 tablespoons
butter in a sauté pan over medium heat. Stand corn
on its end in the pan and cut kernels directly into the
pan. Add red bell pepper and cook for 10 minutes, or until
corn begins to brown. Remove from heat and reserve. |
| 2 |
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Sprinkle
your rolling surface with a handful of cornmeal or flour.
Place dough in the middle of the surface. Roll out the
dough gently into either a 12-inch rectangle or circle
(1/4-inch thick). Brush both sides with olive oil and
set aside until ready to grill. |
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If you are
grilling on a charcoal grill, set coals on one side of
the grill. |
| 4 |
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Place dough
directly on the cooking grate over medium heat for 1-3
minutes, until the crust is well marked and browned. Flip
dough and spread pesto evenly over crust. Sprinkle corn
and bell pepper over top, then place cheese overtop. Move
to indirect heat (for charcoal: the side of charcoal grill
that has no coals; for gas: turn off burner directly under
pizza). Cover grill and cook for 5-10 minutes, or until
bottom is well browned, and cheese is fully melted. |
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cup cornmeal
or all-purpose flour, for rolling dough |
| 1 |
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4-inch
ball of prepared dough, at room temperature |
| 2 |
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tablespoons
olive oil |
| 1 1/2 |
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cups fresh
spinach, lightly packed |
| 2 |
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medium tomatoes,
diced |
| 1 |
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cup sharp
Cheddar cheese, grated |
| 2 |
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eggs, at
room temperature |
| 5 |
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strips bacon,
cooked and crumbled |
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salt and
freshly ground pepper to taste |
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| 1 |
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Lightly
sprinkle work surface with cornmeal or flour. Place dough
directly in the middle of the work surface. Roll out gently
into either a 12-inch rectangle or circle (1/4-inch thick).
Brush both sides with olive oil and set aside until ready
to grill. |
| 2 |
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If you are
grilling on a charcoal grill, set coals on one side of
the grill. |
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Place dough
directly on the cooking grate over medium heat for 1-3
minutes, until the crust is well marked and browned. Flip
dough and and spread spinach evenly over cooked side of
crust. Create a rim around the outer edge of the pizza
with the tomato (this will keep the eggs from sliding
off the pizza.) Sprinkle cheese over the spinach. Crack
2 eggs directly in the center of the pizza and top with
crumbled bacon. Move to indirect heat (for charcoal: the
side of charcoal grill that has no coals. For gas: turn
off burner directly under pizza). Cover grill and cook
for about 10-15 minutes, or until the eggs are cooked
like traditional sunny-side up eggs and the bottom of
crust is well browned. |
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Season with
salt and pepper and serve immediately. |
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| 1 |
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4-inch ball
of prepared Dough, at room temperature |
| 2 |
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tablespoons
olive oil |
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cup Hoisin
sauce (available in the Asian section of most grocery
stores) |
| 2 |
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grilled
skinless, boneless chicken breasts, diced, or equivalent
amount of store-bought BBQ chicken, or any left-over chicken,
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scallions,
finely sliced |
| 2/3 |
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cup cilantro
leaves, lightly-packed, stems removed before measuring |
| 1/2 |
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red bell
pepper, seeds and membranes discarded, sliced into paper-thin
strips |
| 1 |
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cup mozzarella,
grated |
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salt and
freshly ground pepper to taste |
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| 1 |
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Sprinkle
your rolling surface with a handful of flour or cornmeal.
Place dough directly in the middle of the surface. Roll
out the dough gently into either a 12-inch rectangle or
circle (1/4-inch thick.) Brush both sides with olive oil
and set aside until ready to grill. |
| 2 |
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Place dough
in the center of the cooking grate, directly over the
heat for 1-3 minutes, until the crust is well marked and
browned. Flip dough and spread Hoisin sauce evenly over
cooked side of crust. Spread chicken, scallions, cilantro
and bell pepper evenly over crust. Sprinkle cheese overtop.
Move to Indirect heat (for charcoal: the side of charcoal
grill that has no coals; for gas: turn off burner directly
under pizza). Cover grill and cook for 5-10 minutes, or
until bottom is well browned, and cheese is fully melted. |
| 3 |
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Remove from
grill, season with salt and pepper, and slice. Serve immediately. |
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| 1 |
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cup port |
| 1/4 |
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cup cornmeal
or all-purpose flour, for rolling dough |
| 1 |
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4-inch
ball of prepared Dough, at room temperature |
| 1 |
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tablespoon
vegetable oil |
| 4 |
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ripe figs
or 10 dried figs, sliced thinly |
| 2 |
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tablespoons
orange marmalade |
| 4 |
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ounces goat
cheese, crumbled |
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Add port
to a small pot, and simmer over medium heat for approximately
30 minutes, or until it reduces to a couple of tablespoons
and takes on the consistency of maple syrup. Reserve. |
| 2 |
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Lightly
sprinkle work surface with corn meal. Place dough directly
in the middle of the work surface. Roll out gently into
either a 12-inch rectangle or circle (1/4-inch thick).
Brush both sides with oil and set aside until ready to
grill. |
| 3 |
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If you are
grilling on a charcoal grill, set coals on one side of
the grill. |
| 4 |
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Place dough
directly on the cooking grate over medium heat for 1-3
minutes, until the crust is well marked and browned. Flip
dough and spread with orange marmalade on cooked side
of pizza crust. Arrange fig slices in on top. Sprinkle
cheese evenly overtop. Move to indirect heat (for charcoal:
the side of charcoal grill that has no coals; for gas:
turn off burner directly under pizza). Cover grill and
cook for 5-10 minutes, or until bottom is well browned,
and cheese is fully melted. |
| 5 |
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Remove from
grill. Slice, then drizzle with port reduction and serve
immediately. |
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