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Name: Thin-Crusted Pizza Pt 2
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: See part 1

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INGREDIENTS

See part 1

Servings

INSTRUCTIONS

simplified using a partially baked pizza crust on a covered charcoal or gas grill. To grill any of the thick- or thin-crusted pizzas in this chapter, allow the dough to rise in the pan and bake it on the middle rack of a preheated 450 degree oven, without the toppings, for about 10 minutes, until the dough is set and no longer sticky. Brush oil on the surface of the dough and immediately turn it out of the pan onto a preheated grill. Cook 2 to 3 minutes, or until well colored. Turn dough back over on grill and quickly place toppings on already-grilled side. Cover with a tent of foil or the lid of the grill and cook 5 minutes longer. Serve immediately. TOPPINGS Immediately before baking the pizza, place these toppings on the dough in the order below. PIZZA NAPOLETANA 1 1/2 cups chopped, well-drained canned tomatoes 2 tablespoons finely grated Parmesan or Pecorino Romano 1 teaspoon dried oregano 2 tablespoons olive oil PIZZA MARGHERITA This pizza was invented in 1889 by Neapolitan pizzaiolo Raffaele Esposito and named for Queen Margherita of Italy. The pizza echoes the colors of the flag of the newly united Italy: red (tomatoes), white (mozzarella), and green (basil). It is perfect in summer when fresh perfectly ripe tomatoes and basil are in season. If you use fresh tomatoes, you will need about 1 pound, perfectly ripe, either round or plum. Plunge them into boiling water for half a minute, remove and peel them. Halve the tomatoes and squeeze out the seeds, then chop and drain the pulp. Sprinkle 3 tablespoons coarsely chopped fresh basil on the dough before adding the tomatoes and 2 tablespoons oil. Sprinkle the pizza with 2/3 cup shredded mozzarella. Variations: Pizza Nuda: This is really a focaccia, but it is made with the crust for Pizza Napoletana. Bake the pizza crust with a drizzle of oil and a sprinkling of coarse salt. The result will be thin and delicate, somewhat like a flour tortilla in flavor and texture. More Pizza Toppings: Though I am partial to a typically Italian tomato and mozzarella pizza topping, there are many alternatives. The following should inspire you on to create your own favorite pizzas, either the thick- or thin-crusted variety. Remember though: too much of any topping makes for a wet and soggy pizza, no matter how long it is baked. For numbers 4 and 5, spread the toppings on the completely baked or grilled crust. 1: 2 cups coarsely grated assorted cheeses, such as Gruyere, Fontina, Gorgonzola or Roquefort (crumbled), and Parmesan, plus a drizzle of 2 tablespoons olive oil. 2: 2 cups roasted peppers cut into thin strips, plus a drizzle of 2 tablespoons olive oil, a peeled and thinly sliced clove of garlic, and a sprinkling of 1 or 2 tablespoons grated Parmesan. 3: Substitute 1 cup of crumbled mild goat cheese for the Parmesan with the roasted peppers, above. 4: Spread the crust with 1 cup ricotta seasoned with salt, pepper and a teaspoon of crumbled dried oregano. Top with 4 ounces shredded prosciutto. 5: Top the completely baked crust with thinly sliced smoked salmon. Cover with dabs of creme fraiche, ground pepper, chopped onion, and capers. Tips: 1. Make and partially bake several crusts. Wrap well and freeze; then grill as needed. The crusts dont even need to be defrosted before grilling. 2. Make pizza dough the day before and store tightly covered in the refrigerator. The chilled dough will stretch or roll out even more easily. 3. For a pizza party, make a number of crusts in advance, then prepare bowls of toppings so guests can create their own topping combinations. Recipe by: COOKING LIVE SHOW #CL9154

NOTES

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Thin-Crusted Pizza Pt 2

See part 1

simplified using a partially baked pizza crust on a covered charcoal or gas  grill.    To grill any of the thick- or thin-crusted pizzas in this chapter, allow  the dough to rise in the pan and bake it on the middle rack of a preheated  450 degree oven, without the toppings, for about 10 minutes, until the  dough is set and no longer sticky. Brush oil on the surface of the dough  and immediately turn it out of the pan onto a preheated grill. Cook 2 to 3  minutes, or until well colored. Turn dough back over on grill and quickly  place toppings on already-grilled side. Cover with a tent of foil or the  lid of the grill and cook 5 minutes longer. Serve immediately.    TOPPINGS    Immediately before baking the pizza, place these toppings on the dough in  the order below.    PIZZA NAPOLETANA    1 1/2 cups chopped, well-drained canned tomatoes 2 tablespoons finely  grated Parmesan or Pecorino Romano 1 teaspoon dried oregano 2 tablespoons  olive oil    PIZZA MARGHERITA    This pizza was invented in 1889 by Neapolitan pizzaiolo Raffaele Esposito  and named for Queen Margherita of Italy. The pizza echoes the colors of the  flag of the newly united Italy: red (tomatoes), white (mozzarella), and  green (basil). It is perfect in summer when fresh perfectly ripe tomatoes  and basil are in season. If you use fresh tomatoes, you will need about 1  pound, perfectly ripe, either round or plum. Plunge them into boiling water  for half a minute, remove and peel them. Halve the tomatoes and squeeze out  the seeds, then chop and drain the pulp.    Sprinkle 3 tablespoons coarsely chopped fresh basil on the dough before  adding the tomatoes and 2 tablespoons oil. Sprinkle the pizza with 2/3 cup  shredded mozzarella.    Variations:    Pizza Nuda: This is really a focaccia, but it is made with the crust for  Pizza Napoletana. Bake the pizza crust with a drizzle of oil and a  sprinkling of coarse salt. The result will be thin and delicate, somewhat  like a flour tortilla in flavor and texture.    More Pizza Toppings:    Though I am partial to a typically Italian tomato and mozzarella pizza  topping, there are many alternatives. The following should inspire you on  to create your own favorite pizzas, either the thick- or thin-crusted  variety. Remember though: too much of any topping makes for a wet and soggy  pizza, no matter how long it is baked. For numbers 4 and 5, spread the  toppings on the completely baked or grilled crust.    1: 2 cups coarsely grated assorted cheeses, such as Gruyere, Fontina,  Gorgonzola or Roquefort (crumbled), and Parmesan, plus a drizzle of 2  tablespoons olive oil.    2: 2 cups roasted peppers cut into thin strips, plus a drizzle of 2  tablespoons olive oil, a peeled and thinly sliced clove of garlic, and a  sprinkling of 1 or 2 tablespoons grated Parmesan.    3: Substitute 1 cup of crumbled mild goat cheese for the Parmesan with the  roasted peppers, above.    4: Spread the crust with 1 cup ricotta seasoned with salt, pepper and a  teaspoon of crumbled dried oregano. Top with 4 ounces shredded prosciutto.    5: Top the completely baked crust with thinly sliced smoked salmon. Cover  with dabs of creme fraiche, ground pepper, chopped onion, and capers.    Tips:    1. Make and partially bake several crusts. Wrap well and freeze; then grill  as needed. The crusts dont even need to be defrosted before grilling.    2. Make pizza dough the day before and store tightly covered in the  refrigerator. The chilled dough will stretch or roll out even more easily.    3. For a pizza party, make a number of crusts in advance, then prepare  bowls of toppings so guests can create their own topping combinations.        Recipe by: COOKING LIVE SHOW #CL9154

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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