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1.
DAVID'S GRILLED PIZZA
David Blume, Bloomfield Hills
"This recipe is from a favorite book,
Cucina Simpatica, from the restaurant
Al Forno in Providence, R.I. They pio-
neered this technique of cooking pizza
on the grill. For best results, the pizza
should be grilled with natural hardwood
charcoal, not briquettes."
Dough:
1 envelope (2 1/2 t.) active dry yeast
1 cup warm water
pinch sugar
2 1/4 t. kosher salt
1/4 johnnycake meal or fine-ground
white cornmeal
3 T. whole-wheat flour
1 T. extra virgin olive oil
2 1/2 cups unbleached white flour
Garden Tomato Sauce:
3 T. virgin olive oil
1 t. minced fresh garlic
12-15 Italian plum tomatoes, peeled,
seeded and chopped
1/2 t. kosher salt
Make the dough: Dissolve the yeast
in the warm water with the sugar in a
large bowl. After five minutes, stir in
the salt, johnnycake meal, whole-wheat
flour and oil. Gradually add the white
flour, stirring with a wooden spoon
until a stiff dough is formed. Place the
dough on a floured board, and knead it
for several minutes, adding only enough
additional flour to keep the dough from
sticking.
When the dough is smooth and
shiny, transfer it to a bowl that has been
brushed with olive oil. To prevent a skin
from forming, brush the top of the
dough with additional olive oil, cover
the bowl with plastic wrap and let rise
in a warm place, away from drafts, until
double in bulk, 1 1/2 to 2 hours.
Punch down the dough and knead
once more. Let the dough rise again for
about 40 minutes. Punch down the
dough. If it is sticky, knead in a bit
more flour. (One recipe of dough makes
4 pizzas.)
Make the sauce: Heat the olive oil in
a heavy saute pan. Add the garlic and
saute until golden. Add the tomatoes
and cook over moderate heat, stirring
frequently, for about 10 minutes, or
until the sauce begins to thicken. Add
the salt. Set aside until ready to use.
The sauce may be cooled to room tem-
perature, covered and refrigerated for up
to 4 days or frozen for up to 2 weeks.
Makes 2 cups of sauce.
Make the pizza: Divide the pizza
dough into 4 pieces. Prepare a hot char-
coal fire, setting the grill rack 3 to 4
inches above the coals. On a large,
oiled, inverted baking sheet, spread and
flatten the dough with your hands into
a 10- to 12-inch free-form circle, 1/8
inch thick. Do not make a lip. You may
end up with a rectangle rather than a
circle; the shape is unimportant, but do
take care to maintain an even thickness.
When the fire is hot (when you can't
hold your hand over the coals for 3 to 4
seconds at a distance of 5 inches), use
your finger tips to lift the dough gently
by the two corners closest to you, and
drape it onto the grill. Catch the loose
edge on the grill first and guide the
remaining dough into place over the
fire. Within a minute, the dough will
puff slightly, the underside will stiffen,
and grill marks will appear.
Using tongs, immediately flip the
crust over, onto the coolest part of the
grill. Quickly brush the grilled surface
with olive oil.
(Annabel's adaptation: Top with
about 1/2 cup of the tomato sauce and
toppings of your choice and drizzle the
entire pizza with 1 to 2 tablespoons of
olive oil.)
Slide the pizza back toward the hot
coals, but not directly over them. Using
tongs, rotate the pizza frequently so that
different sections receive high heat;
check the underside often to see that it
is not burning. The pizza is done when
the top is bubbly and the cheese melt-
ed, about 6-8 minutes.
Serve at once. Serves 1 as a main
course or, 2 to 4 as an appetizer. Repeat
the process with remaining dough and
toppings for additional pizzas.
NEW 2002 S80 Lux Sedan
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RICHARD'S GRILLED
LAMB CHOPS
Richard Elias, Bloomfield Hills
"This recipe can be used for veal
chops as well as lamb chops."
3 racks of lamb, cut into chops
1/3 cup olive oil
2 t. kosher salt, or to taste
1/2 t. fresh ground black pepper, or
to taste,
1 t. minced fresh garlic
1 t. dried thyme
Place the lamb chops in a large non-
reactive container. Set aside.
Combine the oil, salt, pepper, garlic
and thyme in small bowl and whisk
well. Pour this mixture over the chops
and rub it with your hands over the
meat. Cover the container with plastic
wrap and marinate for 2 hours at room
temperature.
To cook, heat charcoal grill until very
hot or, if using a gas grill, preheat until
hot.
Arrange the chops on the grill and
cook 5-10 minutes on each side to
desired doneness (please keep them
pink inside). Makes 6 servings. H
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