Fabulicious!: On the Grill by Teresa Giudice Read Free Book Online

extra-virgin olive oil, plus more for brushing
    1 tablespoon balsamic vinegar
    Salt and freshly ground black pepper
    1 ball Pronto Presto Pizza Dough ( page 55 )
    Flour, for rolling out the dough
    Â½ cup “The Quickie” Tomato Sauce with Garlic (facing page)
    Â¼ cup freshly grated Pecorino Romano cheese
    1. Preheat the grill for direct cooking over medium heat (400°F).
    2. Toss the zucchini, onion, olive oil, and vinegar in a medium bowl and season with salt and pepper. Place the zucchini strips on the cooking grate and close the grill lid. Cook until the undersides are seared with grill marks, about 2 minutes. Flip the zucchini and cook, with the lid closed, until the other sides are seared, about 2 minutes more. Remove the zucchini strips from the grill and cut into 2-inch pieces.
    3. On a lightly floured work surface, roll, pull, and stretch the dough into a 12-inch round. Transfer to a lightly floured baker’s peel (or rimless baking sheet) and reshape as needed.
    4. Lightly oil the cooking grate. Slide the dough from the peel onto the grate and close the grill lid. Cook until the underside is browned with grill marks, 3 to 5 minutes. Lightly brush the top of the dough with oil. Flip the dough over and brush off any flour. Spread the tomato sauce on the dough, leaving a ¾-inch border. Top with the zucchini and onion and sprinkle with the Romano cheese. Close the lid and continue cooking until the underside is browned, 3 to 5 minutes. Remove the pizza from the grill, and let it stand 1 to 2 minutes, then cut into wedges and serve.

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White Pizza
    Makes one 12-inch pizza
    True white pizza has extra cheese and uses basil as its main seasoning. “Untrue” white pizza uses American-invented, artery-clogging Alfredo sauce instead of tomato sauce. Do your heart, stomach, and taste buds a favor and go with the former. Here’s a light, delicious version.
    Â¼ cup ricotta cheese
    1 teaspoon extra-virgin olive oil, plus more for brushing
    1 garlic clove, minced
    1 ball Pronto Presto Pizza Dough ( page 55 )
    Flour, for rolling out the dough
    4 ounces fresh mozzarella, thinly sliced
    2 tablespoon coarsely chopped fresh basil
    1. Mix the ricotta, oil, and garlic together in a small bowl. Let stand at room temperature for about 30 minutes.
    2. Preheat the grill for direct cooking over medium heat (400°F).
    3. Roll, pull, and stretch the dough on a lightly floured work surface into a 12-inch round. Transfer to a lightly floured baker’s peel (or a rimless baking sheet) and reshape as needed.
    4. Lightly oil the cooking grate. Slide the dough from the peel onto the grate and close the grill lid. Cook until the underside is browned, 3 to 5 minutes. Lightly brush the top of the dough with oil. Flip the dough over and brush off any flour. Spread the ricotta mixture on the dough, leaving a ¾-inch border. Top with the mozzarella. Close the lid and continue cooking until the underside is browned, 3 to 5 minutes. Remove the pizza from the grill, and let it stand 1 to 2 minutes. Sprinkle the pizza with the basil, cut into wedges, and serve.

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    * * *     Pizza Bianca     * * *
    P izza is one of the world’s oldest prepared foods—flatbread with toppings has been around since biblical times. But originally all pizza was “white” (without tomato sauce) because for centuries people, especially in Europe, thought that tomatoes were poisonous. Turns out the lead in everyone’s pewter plates and flatware would leach into foods high in acids, like tomatoes, and people would die of lead poisoning. It was years before they would figure out that their plates—not the ripe, red fruits—were the problem.
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Fig, Prosciutto, and Gorgonzola Pizza
    Makes one 12-inch pizza
    I’m a huge fig fan, especially when paired with salty prosciutto and crumbled Gorgonzola. You can serve this incredible pizza an as appetizer, a main course, or even