3 cups shredded Fontina cheese
½ cup grated Romano cheese
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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.
3 tablespoons chopped fresh parsley
2 tablespoons olive oil, plus more for drizzling
4 links hot or sweet Italian sausage, casings removed
4 cups cooked, chopped broccoli raab
1 pound pizza dough
2 teaspoons minced garlic
Prepare a charcoal fire with hotter and cooler areas by piling most of the coals on one side of the grill, and less coals on the other half. Set the grill rack 3 to 4 inches above the coals. Or preheat a gas grill. If using a 3-burner grill, turn the back and middle burners to high, and the front burner to low. If using a 2-burner grill, set one burner on high and the other on low. In a medium bowl, toss together the Fontina and Romano cheeses and the parsley. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sausages and cook, stirring often and breaking up the sausage into small pieces with a wooden spoon, until it's cooked through and beginning to brown, about 5 minutes. Transfer the sausage to a paper-towel lined plate. Put the broccoli raab into a medium bowl. Divide the pizza dough into 4 equal pieces. Keep 3 of the pieces covered with a dish towel. On a large greased baking sheet. Spread and flatten the remaining piece of dough with your hands to form a free-form crust about 10-12 inches in diameter and about 1/16th-inch thick. When the grill is hot, gently place the dough on the hot grill. Within a minute, the dough will start to puff and stiffened and grill marks will appear on the underside. Using tongs, immediately flip the crust. Scatter one-quarter (½ teaspoon) of the garlic over the pizza dough, then sprinkle with one-quarter (¾ cup) of the cheese mixture. Top with one-quarter of the sausage and then one-quarter of the broccoli raab, scattering the ingredients evenly. Drizzle the pizza lightly with olive oil. Using the tongs, rotate the pizza often, so that different sections receive the high heat, and check the underside often to make sure that it is not charred. When the cheese is melted and the topping is heated through, remove the pizza to a cutting board and serve right away. Repeat the process with the remaining pieces of dough and the toppings. Makes four pizzas; serves four to eight.
Kathy Kingsley, About.com