¼ cup uncooked grits or polenta, for rolling the dough
1 ball prepared pizza dough, at room temperature
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Binny's Beverage Depot pairingsBinny's suggestions for pairings with outdoor pizza
Les Vignoles Saumur Champigny: From the Loire Valley in France, experience Cab Franc the way it was meant to be! Light on its feet & truly a great companion to Outdoor Pizza. The cassis and black cherry fruit have great lift and energy and its bonus is the mineral and spice streaks that really increase the interest.
Sierra Nevada Summerfest Lager: "Golden in color with a slight haze…malt nose with crisp hops. Very fresh smelling. The original taste is one of malt and slight bitterness on the tongue… The finish is also quite smooth"
• Check out these offering and more at the new Binny's, 69 W. Rand Road, Arlington Heights; (847) 870-9890.
2 tablespoons olive oil
½ cup Boursin or other soft garlic cheese (one 5.2-ounce round)
1 small shallot, minced
4 slices smoked salmon (about 4 ounces), cut into strips
Zest of 1 lemon, finely grated
2 tablespoons chopped fresh dill or chives
Freshly ground black pepper to taste
Heat the grill.
Roll out and shape the dough, and grill the first side of the crust per the master instructions (see related recipe). Flip the crust and grill until the second side is well browned, 2 to 3 minutes. (Since you're not melting cheese or warming any toppings, you don't need to switch to indirect heat for a gas grill.)
Remove from the grill and immediately spread the entire surface with the Boursin. Sprinkle with the shallot and top with the strips of salmon. Finish with the zest, dill, and pepper. Slice and serve immediately.
Serves two to four.
Cook's notes: Smoked sturgeon can be used instead of salmon for more adventurous flavors. Try this with sparkling wine.
"Pizza on the Grill" by Elizabeth Karmel and Bob Blumer (Tauton Press, 2012)