grilled “salad” pizzettes
with balsamic drizzle
and flavored oils
Here is a streamlined, free-form
approach to weeknight pizza that
features yummy salad greens. Choose
the freshest greens—spicy arugula, a
jumble of tender lettuces, or an Asian
mix that includes mizuna and tat soi.
The grilling is easier than you think and
goes quickly, so have all your ingredi-
ents and tools at the ready before you
start. Yields 5 to 6 small pizzettes
2 cups (9 oz.) unbleached all-purpose flour
¾ tsp. kosher salt; more to taste
23 cup very warm water (110°F)
1 18 tsp. active-dry yeast
1 Tbs. extra-virgin olive oil; more for the
mixing bowl, sheet pan, brushing, and
tossing with the greens
2 to 2½ oz. Grana Padano, Parmigiano, Brie,
aged Gouda, or other cheese, very thinly
sliced or grated
4 cups small salad lettuce leaves, young
arugula, baby Asian greens, or a mix,
washed and dried
Balsamic Drizzle (recipe at right)
1 lemon, cut into six wedges
2 oz. very thinly sliced prosciutto, ripped
into smaller pieces (optional)
Lemon Oil (optional; recipe at right)
A selection of flavored or infused oils,
such as blood orange oil, pumpkin seed oil,
or truffle oil (optional)
In the bowl of a food processor, combine the
flour and the ¾ tsp. salt. In a liquid measure,
combine the warm water, yeast, and the
1 Tbs. olive oil. Let the liquid sit for 5 minutes.
With the processor running, pour the liquid
into the dry ingredients just until a dough
forms. Scrape the dough into an oiled mixing
bowl and cover it with a dishcloth. Let sit for
50 to 60 minutes.
Heat a gas grill to medium high and scrape
the grates clean. Arrange tongs, a cutting
board, a little bowl of oil and a brush or spoon,
some salt, and your cheese near the grill.
Arrange the salad greens, Balsamic Drizzle,
lemon wedges, and salt in small bowls on your
kitchen counter or serving area. Put out a few
extra bowls for tossing greens.
Coat the back of a sheet pan with a little
olive oil, and oil your fingers. Pinch off a knob
of dough (about a sixth of the dough), and
plop it on the back of the pan. Press it out into
a roughly shaped disk that’s 5 to 6 inches in
diameter and ¼ inch thick. Brush the top of
the dough with a little more oil and sprinkle
with salt. Carry the sheet pan to the grill, set
it down, and use both hands to pick up the
dough and drape it across the hot grates (it
will stretch—don’t worry about the shape).
Cover the grill and cook for about 1½ minutes.
Uncover, flip the pizzette over with tongs (it
should be well marked), and brush it with a
little more olive oil. Sprinkle with salt and top
with a bit of cheese. Cover and cook for
1 minute. Uncover, transfer to a cutting board
or plate, and bring to the serving area.
Arrange a few pieces of prosciutto over
the cheese, if using. Grab a small handful of
greens, sprinkle with salt, and toss with just
a tiny bit of Lemon Oil (if desired), olive oil,
or infused oil. Arrange the greens on the piz-
zette, drizzle with a little bit of the Balsamic
Drizzle, squeeze a lemon over all, and drizzle
again with a tiny bit of oil. Cut into pieces and
eat right away.
Repeat with the remaining dough to make
a total of five or six pizzettes, and grill two or
more at a time.balsamic drizzle
3 Tbs. balsamic vinegar
2 tsp. light brown sugarIn a small skillet, combine the balsamic
vinegar and the brown sugar. Bring to a sim-
mer over medium heat and cook for 1 minute,
until slightly syrupy. (It will thicken more when
it cools, so do not over-reduce or it will be
very thick.) Remove from the heat. Let cool.
Store at room temperature, covered, for up
to a week.lemon oil
2 Tbs. extra-virgin olive oil
1 Tbs. freshly grated lemon zestCombine the oil and lemon zest. Let sit for
15 to 30 minutes before using. Store, covered,
in the fridge for a week.FINECOOKING.COM 67