- 6oz pizza dough
- Virgin olive oil
- 1/2 tsp minced garlic
- 1/2 cup shredded Fontina cheese
- 2 Tbsp crumbled Gorgonzola cheese
- 4 – 5 Tbsp chopped canned tomatoes in heavy puree
- 8 – 10 fresh spinach leaves
Prepare hot charcoal fire, setting grell rack 3 – 4 inches above coals. Spread and flatten pizza dough with hands on large, oiled inverted baking sheet into 10″ – 12″ free form circle, 1/8″ thick. Do not make raised edge/
When possible to hold hand over coals 3 – 4 seconds at distance of 5″, lift dough gently with fingertips and drape onto grill. Catch loose edge on grill first and guide remaining dough into place over coals. Within 1 minute, dough will puff slightly, underside will stiffen and grill marks will appear.
Using tongs, flip crust over onto coolest part of grill. Quickly brush grilled surface with olive oil. Sprinkle with garlic, Fontina and Gorgonzola cheese. and tomatoes. Drizzle 1 – 2 Tbsp olive oil over top.
Slide pizza back toward hot coals, but not directly over top. Using tongs, rotate pizza frequently so different sections receive higher heat. Check under side often for burning. Pizza is cooked when top is bubbly and cheese melted, 6 – 8 minuters. Top with fresh spinach and for a touch of sweetness, add about a Tbsp of raisins.
Johanne Killeen and George Germon own 2 of the most celebrated restaurants in Providence, R.I.: Lucky’s and Al Forno. They are especially famous for their grilled pizzas. This recipe is from their cookbook, Cucina Simpatica – Robust Trattoria Cooking.