Grilled Tomato Pizza with Basil and Prosciutto
3 cups shredded Fontina cheese
½ cup grated fresh parmesan cheese
Binny's Beverage Depot pairings
Binny'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.
1 pound pizza dough
Olive oil for drizzling
2 teaspoons minced garlic
2 cups drained, chopped fire-roasted canned tomatoes
1 cup thinly slivered fresh basil leaves
¼ pound thinly sliced prosciutto, cut into small pieces
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 parmesan cheeses. 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 1/16-inch thick. When the grill is hot, gently place the dough on the 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 crust, then top with one-quarter of the cheese mixture (about ¾ cup). Spoon ½ cup of the tomatoes in small dollops over the cheese. Drizzle with 1 to 2 tablespoons of olive oil. Using the tongs, rotate the pizza often, so that different sections receive the high heat, and also 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. Top with one-quarter of the basil and prosciutto and serve right away. Repeat the process with the remaining dough and toppings.
Serves four to eight.
Cook's notes: If you want to serve the grilled pizzas together, grill one side of all four pieces of the dough and transfer them to a baking sheet. When ready to serve, finish grilling and topping them, place two pizzas at a time on the grill if they fit.
Kathy Kingsley, About.com
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