I had posted a pizza bucket list on my Instagram a while ago and I thought why not pay tribute or homage to my pizza heroes? I do not own nor can I afford a pizza oven. If I cannot replicate wood fire oven pizzas at home, I wouldn't bother. So, the only way I know how are grilling and frying pizza dough. I thought, let's start with the epiphany of Grilled Pizza: George Germon's Grilled Pizza Margherita Al Forno in Providence, Rhode Island. George has perfected grilling pizza, but sadly, he passed on 2015 at the age of 70.
The pizza is grilled into a thin crisp crust with just dollops of tomatoes sauce, a blend of 3 cheeses and a combination of 3 greens: basil, parsley and scallions. You must be wondering, why scallions? George probably put scallions on top of anything in his menu. To my surprise, scallions sorta adds that oniony crunch at the back of my mouth which compliment the whole pizza beautifully. This is probably why George Germon is one of the greats!
After so many attempts and experimenting, I'd finally get the thin crisp crust right. As mentioned in my "My Grilled Pizza Journey and Beyond" page, too many toppings will ruin the grilled pizza. Less is always more which makes grilled pizza so delicate, simple and yet sophisticated. I am not saying that my Margherita is as perfect as George Germon's, but this is just my metaphor; my painting on a grilled pizza dough.
In closing, this recipe is sponsored by Alce Nero. They have a wide range of organic products, from pastas to tomato sauces to jams. If you are residing in Singapore, you can visit their range of products here or you can head down to NTUC Finest Organic Section. You can also order online via: Healthy Gourmet. *Purchase ANY 2 Alce Nero products and stand a chance to win a staycation at the Siloso Beach Eco Resort in Sentosa - two nights at the Roof Garden Suite worth $1,050! The contest ends 30 June.* If you are not residing in Singapore, you can check out Amazon.
Great ingredients produce great food, by looking at the photos, I am sure you can tell that Alce Nero's products are top notch. They are 100% organic, nutritious and wholesome. Of cos, as parents, we want the best food for our kids and my daughters literally said they can smell the amazing tomato aroma from their rooms. They know that this pizza is gonna be amazing just by the smell and the vibrant colors. I really hope you will give this recipe a try.
Ingredients: (Makes 2 grilled pizza)
Alce Nero's Organic Extra Virgin Olive Oil, 1/4 Cup
Garlic Thinly Sliced, 3 Cloves
Roasted Chili Flakes, Pinch (Optional)
Alce Nero's Organic Tomato Sauce Napoletana, 350g
Sea Salt, Pinch
Black Pepper, Pinch
Fontina Thinly Sliced, A Few Pinches
Parmigiano Reggiano Freshly Grated, A Handful
Pecorino Romano Freshly Grated, A Handful
Grilled Pizza Dough, 2 Dough Balls
Roasted Sesame Oil, For Brushing
Fresh Basil, A Handful
Fresh Italian Parsley, A Handful
Scallions Green and White Parts Thinly Sliced, A Handful
Griddle / Grill Oven
Cast Iron Skillet / Pan
Please visit my "My Grilled Pizza Journey and Beyond" page for more information.
Please visit my "Grilled Pizza Dough" page for the recipe.
Prepare the tomato sauce.
In a skillet over low heat, add Alce Nero's olive oil.
Add garlic and chili flakes.
Allow the garlic and chili flakes to simmer in the oil for about 15 mins.
*The heat has to be on super low, or the garlic will burn very fast.*
As soon as the garlic starts to brown, remove from heat and transfer into a large bowl.
Add in Alce Nero's tomato sauce.
Taste and adjust for seasonings with salt and pepper.
Mix to combine well. Mix, mix, mix.
Set aside until ready to use.
*The sauce can be kept in the fridge for up to 5 days.*
Prepare the pizza.
In a bowl, add the 3 cheeses.
The ratio for the cheeses is 50% fontina, 20% parmigiana and 30% pecorino.
Once you have rolled out your pizza dough, brush the dough with sesame oil using a pastry brush.
*Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust from puffing.*
In a griddle over medium heat, gently place in the dough oiled side down.
Carefully and gently, using your hands to press down the dough to make sure the whole dough sits fully on the griddle.
Brush the top with sesame oil.
Grill until almost charred.
Flip the dough.
Immediately turn the heat down to medium-low.
Dollops a few TBSP of tomato sauce over the top.
Scatter the cheese mixture over the top.
Immediately cover the griddle to generate steam so that the cheese will melt.
As soon as the cheese melts and bottom is charred, remove the cover.
Remove the pizza from heat and transfer onto a serving plate.
Immediately using a pair of scissors, coarsely cut the basil and parsley over the pizza.
Lastly, sprinkle the scallions over the top.
Repeat the steps for the remaining pizza.