Rustic Grilled Pizza Food

GRILLED PIZZA RUSTICA

Steps:

• Preheat a grill with coals on one half and bricks on the other (so that there is a hot and cool side). Assemble all of your topping ingredients on a big platter.
• Lightly oil a sheet pan and roll and stretch one ball of dough until it is approximately 12-inches in length and 8-inches across. It is not necessary to make a perfect circle, but the dough should be an even thickness of 1/8-inch. Carefully stretch the dough onto the hot side of the grill and cook until the dough puffs on top, crisps on the bottom, and grill marks appear, about 1 to 2 minutes.
• Flip the dough onto the cool side of the grill and brush the cooked side with olive oil. Quickly and sparingly assemble the toppings of your choice, such as tomato puree, fontina, and prosciutto di Parma, capers, and red peppers; or tomato puree, pecorino Romano, bel paese, grilled jumbo shrimp, and jarred Italian eggplant. Garnish with torn basil leaves. Feel free to improvise the toppings and come up with your own.
• Once the pizza has been dressed, season it with salt and pepper, to taste, drag it over to the hot side of the grill, and cook until the ingredients are heated through. (If the pizza browns too quickly, pull it to the cool side and cover the grill to finish cooking.) Using a wide spatula or two pairs of tongs, carefully lift the pizza onto a cutting board and divide into 6 or 8 pieces. Serve right away. Repeat with the remaining dough.
• In a large bowl, combine the water, yeast, and molasses and stir gently to mix. Set aside for five minutes until bubbly and foamy. Add the salt, to taste, and oil and stir to mix.
• In a separate bowl, whisk together the flours. Add the flours to the yeast mixture and stir with a wooden spoon until a dough forms and pulls away from the sides of the bowl.
• Divide the dough into six equal pieces. Roll into balls and place on an oiled baking pan. Brush the balls with olive oil and cover with plastic wrap. Let rise in a warm place for 20 minutes.
• When the grill is ready, oil a second baking sheet and flatten one ball of dough into a 10 to 12-inch piece about 1/8-inch thick. A perfect circle is less crucial than even thickness.
• Cook's Note: Dough can be held for 1 day in the refrigerator. Let sit 1 hour at room temperature before grilling.

PIZZA RUSTICA

Steps:

• Position the rack on the bottom of the oven, and preheat the oven to 375 degrees F.
• Heat 1 tablespoon of oil in a heavy large frying pan over medium heat. Add the sausages and saute until golden brown, breaking the sausage into pieces, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Transfer the mixture to a small bowl and set aside to cool.
• Meanwhile, heat 1 tablespoon of oil in the same frying pan over medium heat. Add the spinach and cook until the spinach wilts and the juices evaporate, stirring often, about 10 minutes. Cool to room temperature. Squeeze the spinach to drain as much liquid as possible.
• Into a large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, and 1/3 cup of Parmesan cheese. Add the sausage, the spinach and prosciutto to the mixture and stir to combine.
• Roll out larger piece of dough on a lightly floured work surface to a 17-inch round. Transfer the dough to a 9-inch springform pan. Trim the dough overhang to 1 inch. Spoon the ricotta mixture into the dough-lined pan. Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively. Brush the beaten 1 large egg over the entire pastry top. Sprinkle the remaining 2 tablespoons Parmesan over the top. Bake on the bottom shelf until the crust is golden brown, about 1 hour.
• Let stand 15 minutes. Release the pan sides and transfer the pizza to a platter. Cut into wedges and serve.
• Blend the flour, the butter, the shortening and salt in a food processor until the mixture resembles coarse meal. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Gather the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes.

RUSTIC VEGETARIAN PIZZA

Steps:

• Sprinkle cornmeal over a greased baking sheet. Unroll pizza crust; shape into a 12-in. square. Place on the baking sheet. Brush with 1 teaspoon oil. Arrange nine slices of cheese over dough to within 1 in. of edges. Cut each remaining cheese slice into four pieces; set aside. , Place half of the zucchini, about 2 in. apart, around edges of cheese. Fold edges of dough about 1 in. over zucchini. Bake at 400° for 6 minutes. , Layer with onion, remaining zucchini and tomatoes. Sprinkle with salt and pepper. Bake for 16 minutes or until crust is golden brown. , Arrange reserved cheese over the tomatoes; bake 4 minutes longer or until cheese is melted. Drizzle with remaining oil. Sprinkle with basil. Let stand for 10 minutes before slicing.

PIZZA RUSTICA

Steps:

• Make the dough:
• Blend together flour, butter, salt, and pepper in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
• Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.
• Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together, with a pastry scraper if you have one, and press into a 5-inch disk. Wrap dough in plastic wrap and chill until firm, at least 1 hour.
• Make tart:
• Preheat oven to 375°F with rack in middle.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round (about 1/8 inch thick). Fit dough into tart pan and trim excess, leaving a 1/2-inch overhang. Fold overhang inward and press against side of pan to reinforce edge. Prick dough in pan all over with a fork. Chill pan until dough is firm, about 15 to 30 minutes.
• Line shell with foil and fill with pie weights. Bake until edges are pale golden, 18 to 25 minutes. Carefully remove foil and weights and bake until shell is golden all over, about 10 to 15 minutes more. Cool completely in pan, about 20 minutes.
• Make filling and bake tart:
• Reduce oven temperature to 350°F. Stir together ricotta, eggs, Pecorino, provolone, meats, parsley, and 1/4 teaspoon pepper. Spread filling evenly in baked shell.
• Bake tart until filling is set and pale golden, 30 to 40 minutes. Cool tart in pan on a rack, about 15 minutes, then carefully remove sides of pans and slide the tart off bottom. Serve warm or at room temperature.