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Associate.com - Share Your Recipe!

Recipe Name: Al Forno And Johanne Killeen's Grilled Pizza Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
=== FOR THE DOUGH ===
1 Envelope Active dry yeast -
2 1/2 tspns
1 Cup(s) Warm Water
1 Pinch(s) Sugar
2 1/4 Teaspoon(s) Kosher salt
1/4 Cup(s) Johnnycake meal or
fine-ground white
Cornmeal
3 Tablespoon(s) Whole-wheat flour
1 Tablespoon(s) Virgin olive oil
2 1/2 Cup(s) Unbleached white flour -
to 3 1/2 cups
=== FOR THE TOPPING ===
Extra-virgin olive oil
3 Cup(s) Freshly-grated
Parmigiano-Reggiano
cheese
1 1/2 Cup(s) Freshly-grated Pecorino
Romano cheese
3 Cup(s) Shredded Fontina cheese
4 1/2 Cup(s) Chopped canned tomatoes in
heavy puree
3/4 Cup(s) Chopped Italian flat-leafed
parsley
Chiffonade of basil, for
Garnish
Directions:
Dissolve the yeast in the warm water with the sugar. After 5 minutes
stir in the salt, johnnycake meal, whole-wheat flour, and oil.
Gradually add the white flour, stirring with a wooden spoon until a
stiff dough has formed. Place the dough on a floured board, and knead
it for several minutes, adding only enough additional flour to keep
the dough from sticking. When the dough is smooth and shiny, transfer
it to a bowl that has been brushed with olive oil. To prevent a skin
from forming, brush the top of the dough with additional olive oil,
cover the bowl with plastic wrap, and let rise in a warm place, away
from drafts, until doubled in bulk, 1 1/2 to 2 hours. Punch down the
dough and knead once more. Let the dough rise again for about 40
minutes. Punch down the dough. If it is sticky, knead in a bit more
flour. Divide into four balls. Cover the balls with plastic wrap and
allow to rise at room temperature for about 45 minutes. While the
dough is rising, prepare a hot charcoal fire, setting the grill rack 3
to 4 inches above the coals and set out topping ingredients. Place
dough on a large inverted cookie sheet brushed with 1 to 2 tablespoons
extra-virgin olive oil. Turn the dough over to coat it with oil. With
your hands, spread and flatten the pizza dough into a 10- to 12-inch
free-form circle, 1/8-inch thick. If you find the dough shrinking back
into itself, allow the dough to rest for a few minutes, then continue
to spread and flatten the dough. Do not make a lip. You may end up
with a rectangle rather than a circle; the shape is unimportant. Take
care not to stretch the dough so thin that small holes appear. If this
happens, all is not lost. Rather then try to repair them, avoid them
when adding toppings and drizzling with olive oil. When the fire is
hot, use your fingertips to lift the dough gently by the two corners
closest to you, and drape it onto the grill. Catch the loose edge on
the grill first and guide the remaining dough into place over the
fire. Within a minute, the dough will puff slightly, the underside
will stiffen, and grill marks will appear. Using tongs, immediately
flip the crust over onto the coolest part of the grill. Quickly brush
the grilled surface with 2 teaspoons of virgin olive oil. Spread 1/4
cup of Parmigiano-Reggiano cheese, 2 tablespoons Pecorino Romano
cheese, and 1/4 cup Fontina cheese over the entire surface of the
pizza. Dollop with 6 tablespoons of the tomatoes and top with 1
tablespoon of the parsley. Drizzle the entire pizza with virgin olive
oil. After the toppings have been added, slide the pizza back toward
the hot coals so about half of the pizza is directly over the heat.
Rotate the pizza frequently so that different sections receive high
heat checking the underside by lifting the edge with tongs to be sure
it is not burning. The pizza is done when the top is bubbling and the
cheese has melted. Garnish with basil and serve immediately. Continue
stretching the dough balls and grilling pizzas using the above topping
ingredients. This recipe yields 12 servings. Recipe Source: EMERIL
LIVE with Emeril Lagasse Adapted from a recipe from CUCINA SIMPATICA
by Johanne Killeen & George Germon - published by Harper Collins (c)
1991 From the TV FOOD NETWORK - (Show # EM-1B19 broadcast 04-06-1998)
Downloaded from their Web-Site - http://www.foodtv.com Formatted for
MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or-
MAD-SQUAD@prodigy.net 04-16-1998 Recipe by: Al Forno And Johanne
Killeen Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 414
Calories From Fat: 133
Total Fat: 15.1g
Cholesterol: 50.8mg
Sodium: 965mg
Potassium: 281.8mg
Carbohydrates: 48.3g
Fiber: 2.8g
Sugar: 3g
Protein: 20.7g


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