Dad's Day Special: Grilled Pizza!

TAKE-HOME TIPS

FOOD FACTS

POLENTA: An Italian version of cornmeal, similar to grits.

PEPPERONI: Pepperoni is a spicy Italian-American variety of dry salami, usually made from pork and beef and sometimes goat, turkey, or even fish. Highly-seasoned with black and red pepper, it is a descendant of the spicy salamis of southern Italy. Though it comes in different sizes, pizza pepperoni is about twice the diameter of regular pepperoni and isn't as dry.

ASPARAGUS: When looking for asparagus at the grocery store, look for firm asparagus stalks with firm deep green or purplish tips. Also, check the bottom of the spears. If they're dried up, chances are they've been sitting around too long. Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually two-thirds of the way down the spear. If the spear is less than six inches long, chances are it's already been trimmed for you.

BRIE CHEESE: If necessary, Camembert may be substituted for Brie in equal measures. But, be aware that the Camembert will be stronger in aroma and flavor than the Brie.

For Karmel's recipes, go to Page 2.

RECIPES

Grilled Watermelon Salad
Serves 4

Whoever thought of grilling watermelon? We did! It's unexpected, and a real summertime crowd-pleaser. Anyone up for a watermelon seed-spitting contest?!

INGREDIENTS:

1 small red or yellow watermelon (3 to 4 pounds), preferably seedless and not too ripe
1/4 cup extra-virgin olive oil, plus extra for brushing the melon
3 tablespoons fresh lime juice (about 2 limes)
Juice of 1 large naval orange
Pinch of sea or kosher salt, or more to taste
Pinch of cayenne pepper; or more to taste
1/4 cup chopped fresh mint
1/2 cup crumbled feta cheese (optional)

METHOD:

Preheat a gas grill or build a charcoal fire for direct grilling.

Cut the watermelon in half lengthwise, then cut each half in half. Cut these quarters into 2-inch-thick slices. Brush the slices lightly with olive oil and set aside until ready to grill.

Combine lime and orange juices. Taste; if it is too tart, add more orange juice. It should taste like a "sour" orange. Add the salt and cayenne and whisk continually while adding the oil in a thin stream. Whisk until thickened (emulsified). Taste and adjust the oil and salt to your liking. Add the mint and set aside.

Just before serving, place the oiled watermelon slices on a very clean cooking grate directly over the heat source. Grill until marked and just warmed through but still crunchy, 2 to 3 minutes per side. Let cool.

Cut off the rinds and discard. Cut the watermelon into chunks and place in a serving bowl. Pour the dressing over the top and toss gently. Top with the feta, if desired, and sprinkle with another pinch of cayenne.

All-American Pepperoni Pizza
Serves 2 to 4

Thirty-six percent of all pizzas ordered in America are pepperoni, making it the poster child for the industry. We've goosed our version with a spicy amatrici sauce, which just might become the new standard!

INGREDIENTS:

1/4 cup uncooked grits or polenta, for rolling the dough
1 ball prepared pizza dough, at room temperature
2 tablespoons olive oil
1 cup Five-Minute Amatrici-Style Sauce (page 137) or cooked tomato sauce of your choice
4 ounces pepperoni, thinly sliced (ideally from a whole pepperoni)
1 cup grated mozzarella cheese
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper to taste

METHOD:

Preheat the grill, roll out and shape the dough, and grill the first side of the crust per the master instructions on page 10 for gas or page 12 for charcoal. Use tongs to transfer it to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

Spread the entire surface with the sauce. Top with the pepperoni and sprinkle with the cheeses.

Finish grilling the pizza per the master instructions.

Remove from the grill, sprinkle with the red pepper flakes, and season with salt and black pepper. Slice and serve immediately.

Adventure Club:

Replace the pepperoni with your favorite thinly sliced dry-cured salami.

Drink This:

Merlot is a wine that is as crowd-pleasing as pepperoni. Like the many varieties of pepperoni on the market, merlots range from very simple to mind-blowing.

Five-Minute Amatrici-Style Sauce
Makes 3 cups

INGREDIENTS:

8 strips center-cut bacon (ideally Nueske's pepper-crusted smoked bacon), chopped
2 tablespoons extra-virgin olive oil
1 14.5-ounce can chopped tomatoes, any flavor, undrained
1 clove garlic, minced or grated
1/2 teaspoon red pepper flakes
Sea salt and freshly ground black pepper to taste

METHOD:

Preheat an 8-inch skillet over medium-high heat for 1 to 2 minutes. Add the bacon and a little of the oil and cook, stirring, to brown the bits and render the fats.

Add the tomatoes and cook, stirring, until warmed through, then add the garlic, red pepper, and the rest of the oil. Simmer for another minute, then remove from the heat.

Season with salt and black pepper and cool before using. This will keep, tightly covered, in the refrigerator for up to 3 days.

Still more recipes on Page 3!

Blistered Corn, Asparagus & Pesto Pizza
Serves 2 to 4

The pesto base, sun-dried tomatoes, and Brie smack of an '80s culinary hit parade. But when they share the stage with the blistered corn and grilled asparagus, they create an unmistakably modern taste that is nothing short of addictive.

INGREDIENTS:

2 ears corn, husks removed
12 asparagus spears, woody bottoms discarded
4 tablespoons olive oil, divided
Kosher salt to taste
1/4 cup uncooked grits or polenta, for rolling the dough
1 ball prepared pizza dough, at room temperature
1 cup Basil pesto (see below) or store-bought
12 oil-packed sun-dried tomatoes, cut into 4 strips each
6 ounces Brie, rind removed if preferred, cut into 1/4-inch-thick strips, then cut into 1-inch squares
1/4 teaspoon red pepper flakes, to taste
Freshly ground black pepper to taste

Adventure Club:

Replace the asparagus with fiddleheads or scapes (wild scallions).

Drink This:

Cru Beaujolais (such as Moulin-a-Vent, Morgon, and Fleurie) is a poor man's fine burgundy. It's frequently more supple and made to drink young, which makes it a perfect complement for a pizza like this that explodes with flavor.

METHOD:

Preheat the grill.

Brush the corn and asparagus with 2 tablespoons of the oil and season with salt, then place them on the cooking grate directly over the heat and grill, turning occasionally, until the begin to brown, about 8 minutes. Let cool. To remove the kernels, stand the corn upright. Grip the top of the cob and slide your sharpest knife straight down between the cob and kernels. Cut the asparagus tips off, then cut the remaining stalks into 1/4-inch pieces. Reserve both for topping.

Roll out and shape the dough, then grill the first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

Spread the entire surface with the pesto. Sprinkle with the corn, asparagus, and tomatoes. Top with the cheese.

Finish grilling the pizza per the master instructions.

Remove from the grill, sprinkle with the red pepper, and season with salt and black pepper. Slice and serve immediately.

Basil Pesto
Makes 1 1/2 cups

INGREDIENTS:

1 cup pine nuts or walnuts, lightly toasted
4 cups fresh basil leaves
2/3 cup freshly grated Parmigiano-Reggiano cheese
4 cloves garlic, minced
3/4 cup olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Master Pizza Grilling Instructions (Gas Grill)

Preheat the grill by setting all the burners on high. After lighting, close the lid and leave on high for 10 minutes, then reduce the heat of all the burners to medium.

Meanwhile, sprinkle your work surface with the grits or polenta. Place the dough in the middle of the surface. You can either roll out the dough with a rolling pin, stretch it out with your hands, or press it out from the center against the work surface. Ideally, you want a 12-inch, organically shaped piece of dough-round, square, or rectangular-1/8 to 1/4 inch thick (err on the thinner side for thin-crust pizza and on the thicker side for thick-crust pizza). Drizzle or brush both sides generously with oil. Our recipes call for 2 tablespoons, but we tend to use more oil when making our own pizzas, which results in a thinner and crispier crust.

Pick up the dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling a few more minutes until the bottom is well marked and nicely browned.

Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.

Switch the grill to indirect heat by turning off the center burner(s) if you have a three-or four-burner grill. For a two-burner grill, turn off one burner. Set the pizza back on the grate over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza halfway through the cooking time.

Remove from the grill, garnish, and season as directed. Slice and serve immediately.

ICE CREAM WITH HOMEMADE CHOCOLATE GANACHE

Chocolate Ganache
Makes 1 cup

INGREDIENTS:

1/3 cup heavy or whipping cream
2 tablespoons superfine sugar
6 ounces bittersweet chocolate
1 tablespoon bourbon or a sweet liqueur (optional)
1 teaspoon vanilla extract
Pinch of sea salt

METHOD:

In a small saucepan, heat the cream over medium heat to almost boiling, then add the sugar and stir to combine.

Meanwhile, place the chocolate in a medium bowl. Remove the cream from the heat and pour over the chocolate. Whisk vigorously until it's melted and well combined. Add the bourbon, vanilla, and salt, stirring constantly until the mixture is cool the touch. If the chocolate does not melt all the way, place the mixture in a double boiler and gently heat until melted.
This will keep, tightly covered, in the refrigerator for up to a week.

HOW DID ELIZABETH DO WITH OUR $40 BUDGET?

1ST COURSE

watermelon $2.76
limes .40
orange .75
cayenne pepper $1.49
mint $1.49
feta cheese 2.39

2ND COURSE

polenta $1.59
pizza dough $2.00
tomato sauce .79
pepperoni $1.49
mozzarella cheese $2.39
parmesan cheese $2.24
red pepper flakes .79
corn $1.00
asparagus $2.99
basil pesto $1.79
sun-dried tomatoes 3.49
Brie cheese $3.85

3RD COURSE

heavy cream $1.19
bittersweet chocolate $2.99
ice cream $1.99

FINAL COST = $39.86!