Monday, April 13, 2009


I was watching another episode of Secrets of a Restaurant Chef with Anne Burrell the other day and immediately knew that I had to try these. I'm always looking to try something different and these fit the bill. On Easter, we were supposed to be grilling dinner at the beach but ended up at the park because of the wind.
PJ and Stan's Creations
I didn't make her topping though. Instead, I cut up a bunch of toppings, onions, mushrooms, peppers, mozzarella cheese, tomatoes, parmesian etc and let everyone make their own pizza. I followed the advice of a reviewer and made the crust ahead of time and when cooled, put them in a ziplock bag to take with us. I also didn't use Chili Oil.
This is Alyssa's creation!These are soooo easy to make. The crust is delicious... thin and crispy. I will definately be making these again. We even made a foccachia bread type of thing out of some of the dough, topping it with the toppings. DELICIOUS!

Grilled Pizzettas with Parmigiano, Prosciutto and Arugula and with Taleggio and Puttanesca
Recipe courtesy Anne Burrell
Prep Time:
25 min
Inactive Prep Time:
hr min
Cook Time:
10 min
about 6 pizzas

Chili Oil:
5 to 6 Fresno chile peppers, roughly chopped
1 1/2 cups extra-virgin olive oil
For the dough:
1/2 cup warm tap water
1 1/2 teaspoons dry yeast
1/2 teaspoon sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
For the toppings: (I didn't use these)
1/2 pound Parmigiano-Reggiano, shaved thin
1/2-pound Taleggio cheese, rind removed and chopped
1/4 pound prosciutto, sliced thin
2 cups baby arugula
2 plum tomatoes, diced
1/4 cup pitted gaeta olives, sliced
2 tablespoons capers
Pinch red pepper flakes
Extra-virgin olive oil
Chili-infused oil, for garnish
Chopped chives, for garnish
For the Chile Oil: *(I didn't make this)
Directions :
In a small saucepan, bring chiles and oil to a simmer. Remove from heat and let peppers steep in oil at least 1 hour.
To make the dough:
In a small bowl add the warm (this activates the yeast. If the water is too hot the yeast will die and if the water is too cold the yeast will not activate) tap water add the dry yeast and the sugar and stir to combine. Let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty, this is what you want.
In a large mixing bowl, combine the flour and the salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a smooth clean work surface and use your hands to knead the dough to a smooth consistency.
Return the dough to the mixing bowl, cover with plastic wrap and set in a warm place for at least 1 hour or until the dough has doubled in size.

Preheat oven to 425 degrees F and preheat grill to medium-high heat. *It was pouring outside so instead of going outside to the grill, I used a pan that I have that has raised grill marks. I'm sure any pan would work fine though.

To make Pizzettas:
Brush and oil grill to remove any crud and clean.
Portion the dough into golf ball size rounds. Using a rolling pin, roll each dough into a rectangle, I like irregular shapes. If not using the dough right away, wrap each one in plastic wrap and reserve until ready to use. If using the dough right away grill each dough on both sides so there are grill marks and the dough is stiff and crisp. (THIS IS WHERE I STOPPED, let cool and put in a ziplock bag)

After everyone puts the toppings of choice on their pizzas, place them in the oven, 425, for 3-4 minutes until cheese melts and toppings are heated.

Below are the toppings that Anne makes:

For the puttanesca topping: (I didn't make this)
In a small bowl, mix together the tomatoes, olives, capers, red pepper flakes and season with salt and a drizzle of olive oil, set aside.

Top some of the dough with shaved Parmigiano and the other with Taleggio.
Top the Taleggio pizzas with the tomato mixture.

Place pizzas in oven until cheese melts, about 3 to 4 minutes. Immediately when the Parmesan pizzas come out of the oven, arrange prosciutto slices on top and then top with the arugula and drizzle with spicy chile oil. Cut pizzas into pieces and serve immediately garnished with chives.

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