Al Forno Restaurant ~ Rhode Island
Grilled Pizza
Smoky and delicious grilled pizzas are featured on the menu of Al Forno restaurant in Providence, Rhode Island. According to owners George Germon and Johanne Killeen, the key to a successful grilled pizza is to work quickly. don't let the crust sit long enough to burn, and keep the toppings light. The crust is so flavorful, you won't want to mask the taste with too much sauce or cheese.
Ingredients
Serving: Makes 2 fourteen-inch pizzas
Pizza Dough, divided in half
Olive oil, for brushing
Pizza Sauce
Fontina cheese
Sliced fresh tomatoes
Fresh basil leaves
Fresh flat-leaf parsley, leaves
Julienned scallions
Julienned pea pods
Fresh corn, kernels, blanched
Fresh mint leaves
Cooked and crumbled sausage
Directions
For best results, use a charcoal grill. Create two sections on the grill—a very hot back section and a cooler preparation section in the front—by putting extra charcoal in the back and less in the front. Place fire bricks on the grill’s surface to divide these 2 sections. Allow the charcoal to burn, then cool a bit before cooking to prevent burning the crust.
If using a tomato sauce, place in a pot on the grill off to the side, stirring occasionally.
Place one half of the dough on a lightly oiled flat surface, such as an upside-down cookie sheet; work dough until it stays flat and forms a round or square shape, about 1/4 inch thick. (Tip: Pull dough out, and allow it to snap back. Let it sit for a few moments, then pull it out again. It will hold its shape better this way.)
Once dough is in desired shape, pick it up and place it directly on the hot section of grill. With tongs, gently rotate dough as it cooks, 2 to 3 minutes, until bottom side is browned and dough holds its shape.
Remove from hot section with tongs, flip over, and move to cooler section of grill. Brush top (grilled side) of crust with olive oil, and add toppings of your choice. Return to hot side for a few more minutes. Continue to cook until cheese melts and bottom is crisp, approximately 3 to 5 minutes. Repeat with the remaining dough and more toppings. Serve hot.
Smoky and delicious grilled pizzas are featured on the menu of Al Forno restaurant in Providence, Rhode Island. According to owners George Germon and Johanne Killeen, the key to a successful grilled pizza is to work quickly. don't let the crust sit long enough to burn, and keep the toppings light. The crust is so flavorful, you won't want to mask the taste with too much sauce or cheese.
Ingredients
Serving: Makes 2 fourteen-inch pizzas
Pizza Dough, divided in half
Olive oil, for brushing
Pizza Sauce
Fontina cheese
Sliced fresh tomatoes
Fresh basil leaves
Fresh flat-leaf parsley, leaves
Julienned scallions
Julienned pea pods
Fresh corn, kernels, blanched
Fresh mint leaves
Cooked and crumbled sausage
Directions
For best results, use a charcoal grill. Create two sections on the grill—a very hot back section and a cooler preparation section in the front—by putting extra charcoal in the back and less in the front. Place fire bricks on the grill’s surface to divide these 2 sections. Allow the charcoal to burn, then cool a bit before cooking to prevent burning the crust.
If using a tomato sauce, place in a pot on the grill off to the side, stirring occasionally.
Place one half of the dough on a lightly oiled flat surface, such as an upside-down cookie sheet; work dough until it stays flat and forms a round or square shape, about 1/4 inch thick. (Tip: Pull dough out, and allow it to snap back. Let it sit for a few moments, then pull it out again. It will hold its shape better this way.)
Once dough is in desired shape, pick it up and place it directly on the hot section of grill. With tongs, gently rotate dough as it cooks, 2 to 3 minutes, until bottom side is browned and dough holds its shape.
Remove from hot section with tongs, flip over, and move to cooler section of grill. Brush top (grilled side) of crust with olive oil, and add toppings of your choice. Return to hot side for a few more minutes. Continue to cook until cheese melts and bottom is crisp, approximately 3 to 5 minutes. Repeat with the remaining dough and more toppings. Serve hot.
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