I included many pointers in the main entry for this post about temperature, dough, toppings and the like - so, be sure not to miss that before you get started. The pizza in the photo was made with my favorite tomato sauce, Aaron's caramelized fennel & olives, and a bit of grated Gruyere cheese.
- my favorite five minute tomato sauce
- caramelized fennel & olives: Made by slicing fennel thinly, but not paper thin (a mandolin does the job). In a large skillet over med-high heat, saute the fennel in olive oil for 3 or 4 mins, to brown a bit. Turn down the heat to low and cook for another fifteen to twenty minutes. A few minutes before the fennel is done, toss in a handful of your favorite pitted olives.
- Gruyere cheese, grated
When you are ready to pull out the dough, go for it. I try not to over handle the dough, but like it to be an even thickness throughout (so you aren't fighting parts that are burning, while other parts are still doughy). Brush olive oil on one side, and turn that side down onto the grill. Now that the dough is on the grill, brush the side that is face up with olive oil. If you are on a gas grill, this is when I'd slap on the cover in 20-30 second stretches. Check on the bottom of the dough often, and when it is deeply golden, flip the dough.
Get the toppings on quickly. In this case, brush a thin layer of tomato sauce across the pizza, a dusting of cheese, and a generous tangle of the fennel and olives. Check on the bottom of the dough regularly, and when it is deeply golden use a baking sheet or pizza peal to remove. Dust with a bit more cheese, a drizzle of olive oil and enjoy.
Experiment with different toppings, that's half the fun. One of the other pizzas we did (not pictured) was with a spinach & pea ricotta pesto, thin slices of new potatoes, Gruyere, and a drizzled of this hot sauce from SNC.
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