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Nathan adds his signature touch to an already perfect food: Grilled PIZZA! And while it’s cooking he mixes us a refreshing Aperol spritz!
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Grilled Diavolo Pizza
1/3 cup extra virgin olive oil
1 red bell pepper
1 green bell pepper
1 large red onion, peel and slice into 1/2 inch rings
1/4 pound thinly sliced aged pecorino
1/4 pound thinly sliced smoked gouda
1/4 pound thinly sliced sopressata
1/3 cup pitted kalamata olives, coarsely chopped
1/3 cup sun dried cherry tomatoes, coarsely chopped
3 cloves garlic, minced
3 tablespoons picked oregano leaves
2 tablespoons picked rosemary leaves
2 teaspoons red pepper flakes
12 caper berries in brine
1 pound pre-made pizza dough
1/4 cup all purpose flour for dusting
2 tablespoons semolina flour or fine yellow cornmeal
1.Pre-grease and pre-heat grill. Create two heat zones on your grill by heating one half of the grill to medium-high and the other half to medium.
2.Rub both peppers with 1 tablespoon of olive oil and grill for 10-12 minutes over medium-high heat until skins blister and become charred. Remove from grill and let cool. Use a towel to rub most of the charred skin off. Discard stems and seeds. Thinly slice peppers, set aside.
On the same side of the grill, cook onion rings until soft and charred around the edges, about 4 minutes per side. Remove from grill and set aside.
3.Allow pizza dough to rest at room temperature for 30 minutes before using. Dust your work surface with flour and place pizza dough on top. Use your fingertips to stretch the dough into a rectangle roughly 18 inches by 26 inches. Sprinkle both sides of dough with semolina flour and place on a pizza peel or backside of a sheet pan. Carefully slice the dough onto the part of the grill set at medium heat. Cook for about 8 minutes per side or until dough is golden brown and has even grill marks. Remove grilled dough to a peel or backside of sheet pan.
4.To assemble pizza: drizzle half of the remaining olive oil over the dough and add half of the cheese and all the sopressata, sliced peppers, onion rings. Evenly sprinkle over top the chopped olives, tomatoes, garlic, picked herbs, red pepper flakes, and caper berries. Finish with remaining cheese and olive oil. Slide pizza back on the grill set at medium heat and close lid. Cook for 4-5 minutes or until cheese melts. Remove from grill and serve hot.
Serves: 6-8
Aperol Spritz
ice
2 part Aperol
1 part prosecco
1 part lemon seltzer
Orange slice for garnish
1.Fill a tall glass with ice. Add Aperol, prosseco, seltzer, and gently stir. Garnish with orange slice.
Makes: 1
