Top chefs share their favorite “pie” recipes and a dash of inspiration.
Grilling gives pizza a nice smoky flavor. Mozzarella di Bufala is mozzarella made with the milk of water buffalo. You can buy it imported, packed in water. The topping is added at the end, after the crust has grilled. Makes one 14- to 15-inch oblong pizza.
• Pizza dough
• Extra virgin olive oil
• 1 1/2 pounds sweet Italian sausage, in links
• 1 1/2 pints red cherry tomatoes
• 1 1/2 pints yellow cherry tomatoes
• 2 garlic cloves, minced
• Leaves from 1 bunch of fresh basil, torn into pieces
• Two 8-ounce balls fresh Mozzarella di Bufala, drained
• Kosher salt
• Freshly ground black pepper
• 1 cup freshly grated Parmigiano-Reggiano cheese
1. On a lightly floured work surface, roll and stretch pizza dough into a cylinder. Cover it and let it rest 15 minutes; this makes it easier to roll out.
2. Meanwhile, preheat an outdoor gas or charcoal grill until it’s very hot.
3. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil onto towels. Carefully and quickly, wipe the hot grill with the towels to make a nonstick surface.
4. Grill sausages until cooked through, turning with tongs. Set aside. Keep grill hot to make the pizza.
5. Use your hands to crush tomatoes into a bowl. Add garlic and basil. Crumble in cooked sausage. Rip mozzarella into pieces with your hands and add it, along with a glug-glug of olive oil; season with salt and pepper. Mix this all together with your hands, like a big salad. Taste for seasoning and add more oil if needed.
6. On a lightly floured pizza paddle, roll or pat out dough into a rustic, oblong shape, about 14 to 15 inches long and ½-inch thick.
7. Brush crust with a thin layer of olive oil, sprinkle with salt and lay it oil-side-down on hot grill. When dough looks set (about 2 minutes), use tongs to carefully turn it over. Close grill cover and cook crust until golden and crisp, 2 or 3 more minutes.
8. Transfer crust to a platter. Scoop up fresh tomato-mozzarella mix and spread it over the warm crust. Sprinkle generously with Parmigiano-Reggiano; finish with a drizzle of olive oil.