PIZZA & PASTA
1 Tbs. extra-virgin olive oil
2 cloves garlic, minced
6 chopped Calabrian chiles or large pinch
of crushed red pepper flakes
2 bunches Broccolini, coarsely chopped
Kosher salt
1½ cups coarsely grated Italian fontina (about
5 oz.)
½ cup coarsely grated fresh pecorino
(about 3 oz.)
1 recipe Pizza Crust (at right)
Heat a grill to medium-high heat.
Warm the olive oil in a large frying pan over
medium heat. Add the garlic and cook until it
softens but doesn’t take on any color, 10 to
20 seconds. Immediately add the chiles or
pepper flakes, Broccolini, and 2 Tbs. water.
Toss constantly until the Broccolini begins to
soften. Season with salt, then set aside and
let cool.In a bowl, combine the fontina and
pecorino.
Punch down the dough. On a floured
surface, divide the dough into 2 round pieces.
Roll and form one piece of dough into a 10- to
11-inch circle, 38 inch thick, but do not work
the dough too much. Transfer to a lightly
floured pizza peel, then transfer the pizza
onto the grill. Grill until the bottom of the
dough is golden, crispy, and firm enough to
turn, 2 to 3 minutes. Watch this closely so it
doesn’t burn.
Turn the pizza over and sprinkle half of the
combined cheese to within ½ inch of the edge
of the dough. Spread half of the Broccolini
on top of the cheese. Continue to cook until
the dough is golden and crispy, about 3 to
4 minutes.
Remove the pizza from the grill and cut
into wedges. Repeat with the remaining
ingredients to make a second pizza.grilled pizza with broccolini, hot peppers,
and fresh pecorino
This pizza crust is perfectly crisp with just a touch of chewiness. The secret is to not
work the dough too much when rolling and shaping your pies and to make sure your
grill is heated to medium high before sliding the pizza onto the grill. Here the pizza
(shown on p. 62) is topped with a spicy helping of Broccolini. Could there be a better
way to eat your vegetables? Yields two 11-inch pizzas1 large zucchini, trimmed and
sliced lengthwise into six
¼-inch-thick slices
1 large yellow summer squash,
trimmed and sliced lengthwise
into six ¼-inch-thick slices
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground
black pepper
8 oz. dried fettuccine
½ cup finely grated Grana Padano
or Parmigiano-Reggiano;
more for serving
½ cup heavy cream
1 clove minced garlic
Prepare a medium-high (425°F to
450°F) gas or charcoal grill fire. Brush
the zucchini and squash slices with oil
and season with salt and pepper.Bring a large pot of salted water to a
boil over high heat.
Grill the zucchini and squash until
grill marks form on one side, about
2 minutes. Flip the slices and continue
to grill until tender, about 1 to 2 minutes
more.
Cook the fettuccine in the boiling
water according to package directions
until al dente.
Meanwhile, cut the squash on a
sharp diagonal into ¼-inch-thick strips.
Drain the pasta, return it to the pot,
and add the squash, cheese, cream,
and garlic. Gently toss over low heat
until combined. Season to taste with
salt and pepper.
Serve with more grated cheese at the
table, if you like.grilled straw and hay fettuccine
In this riff on a classic Italian dish, thin strips of grilled summer squash
and zucchini represent the traditional yellow (straw) and green (hay)
fettuccine. Serves 4pizza crust
2 tsp. active dry yeast
¾ cup plus 1 Tbs. lukewarm
water (110°F)
2 cups unbleached bread flour
Kosher saltIn a bowl, combine the yeast,
¼ cup of the lukewarm water, and
¼ cup of the flour. Let it stand
for 30 minutes. Add the remain-
ing 1¾ cups flour, ½ cup plus
1 Tbs. warm water, and ½ tsp. salt.
Mix the dough thoroughly and
turn out onto a floured surface.
Knead until smooth, elastic,
and a bit tacky to the touch, 7 to
8 minutes. Place in an oiled bowl
and turn to cover with oil. Cover
with plastic wrap and let rise in a
warm place (about 75°F) until it
doubles in volume, 1 to 1½ hours.
Or, preferably, let the dough rise
in the refrigerator overnight. The
next day, let it come to room
temperature and proceed with
the recipe.64 GRILLING 2019