Cookbook author Joanne Weir is known for her flavor-packed Mediterranean-inspired food. Her book From Tapas to Meze shows the breadth of her Mediterranean influences. Here, Joanne shares a favorite pizza recipe that we adapted for grilling using a Tuscan grill that fits into the fireplace of her home in San Francisco. The bitter escarole on this pizza is balanced by the sweet pine nuts, creamy cheeses, and the salty olives. The dough for a grilled pizza needs a bit more structure from gluten to keep it from oozing through the grates of the grill, which is why this one is kneaded for a longer time than other pizza doughs.

　　

Ingredients

makes two 10- to 11-inch pizzas

　　2 cloves garlic, minced

　　4 tablespoons extra-virgin olive oil, plus more for brushing

　　3/4 cup shredded mozzarella cheese

　　3/4 cup shredded Italian fontina cheese

　　1/4 cup pine nuts

　　Leaves from 1 head escarole, cut into 1-inch-wide strips

　　2 teaspoons balsamic vinegar

　　Pinch of red pepper flakes

　　Salt and freshly ground black pepper

　　Joanne Weir’s Pizza Dough (recipe follows)

　　1/2 cup pitted niçoise olives, coarsely chopped

　　

Joanne Weir’s Pizza Dough

2 teaspoons active dry yeast

　　3/4 cup plus 2 tablespoons warm water (105° to 115°F)

　　2 cups unbleached bread flour

　　1 tablespoon extra-virgin olive oil

　　1/2 teaspoon salt

　　(makes enough dough for two 10- to 11-inch pizzas)

　　

Step 1

Prepare a hot fire (475° to 500°F) in a wood-fired grill.

　　

Step 2

Combine the garlic and 2 tablespoons of the olive oil in a small bowl and let stand for 30 minutes. Combine the mozzarella and fontina in a bowl.

　　

Step 3

Heat a large skillet on the grill, add the pine nuts, and toast, stirring occasionally, until golden, 1 to 2 minutes. Remove from the pan and set aside.

　　

Step 4

Heat the remaining 2 tablespoons olive oil in the same pan over medium heat. Add the escarole and cook, stirring occasionally until it wilts, 1 to 2 minutes. Add the vinegar and red pepper flakes. Season to taste with salt and pepper. Set aside

　　

Step 5

Divide the dough into 2 round pieces and form each into a ball. Do not work the dough too much. Roll one ball into a 10- to 11-inch round. Transfer to a lightly oiled baking sheet and brush the top of the dough with olive oil. Repeat with the second ball of dough.

　　

Step 6

Take the dough and all of the toppings to the grill. Place one pizza round, oiled side down, on the grill. Cover the grill and cook for 5 minutes. Turn the pizza over and brush the marked side to within 1/2 inch of the edge with the garlic-infused oil. Move the pizza off direct heat. Sprinkle half of the combined cheeses on top of the oil. Top with half of the escarole, pine nuts, and olives, spreading evenly. Close the lid and bake until golden and crisp, about 7 minutes. Repeat with the remaining ingredients to make a second pizza.

　　

Joanne Weir’s Pizza Dough

Step 7

In a bowl, combine the yeast, 1/4 cup of the warm water, and 1/4 cup of the flour in a small bowl. Let stand for 30 minutes. Add the remaining 1 3/4 cups flour, 1/2 cup plus 2 tablespoons warm water, the olive oil, and salt. Mix the dough thoroughly. Turn out onto a floured board and knead until smooth, elastic and a bit tacky to the touch, 7 to 8 minutes. Place in an oiled bowl and turn to cover with oil. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours. Or, let the dough rise in the refrigerator overnight. The next day, bring the dough to room temperature.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.