Tuesday, March 07, 2006
Grilled pizza is the way to go when making pizza at home, especially for a crowd. Just roll out the dough thinly, and lay it on a hot grill/grill pan dry - no oil needed. Flip it over once you get the grill marks. This par cooks the dough, so you may then top the pizzas and keep them aside until ready to bake and serve. They bake up in about 10 minutes, almost half the time of baking them raw. You may put them directly on the oven rack, with your oven set around 450-500. This one here is topped with stewed leeks, pancetta, fontina and goat cheese.
Slice some leeks and stew them in butter over low heat until they are nice and soft. Add some salt, pepper and a pinch of fresh time. Raise the heat and pour in a good splash of white wine, and let this reduce by 3/4. In a separate pan, cook the diced pancetta until it has rendered out most of its fat, and stop before it gets crispy. Top the pizza with a layer of the leeks, a thin layer of fontina, some pancetta, then dot with the goat cheese