5 Great Summer Recipes

5 Great Summer Recipes

Feast your senses with these flavorful dishes from L'Academie de Cuisine in Gaithersburg

| Published:

Grilled Pizza


Photos by Stacy Zarin-Goldberg

DOUGH INGREDIENTS:

2 cups water
1½ teaspoons yeast
2 tablespoons olive oil
1 egg
2 teaspoons salt
5 to 6 cups flour
Extra flour (regular or semolina) for dusting the pizza paddle
Extra oil for coating a mixing bowl

TOPPINGS:

4 tablespoons extra-virgin olive oil
1 bunch of fresh basil
1 pound fresh mozzarella or buffalo mozzarella, sliced ¼-inch thick
1 16-ounce can of San Marzano whole tomatoes, run through a food mill
¼ pound prosciutto, torn into thick shreds
½ pound pecorino cheese, grated
½ pound baby arugula

DIRECTIONS:

1. In a large mixing bowl, add yeast to warm water and whisk. Add the olive oil, egg and salt and whisk to mix well.

2. Add two cups of flour and mix well, then add another two cups and mix again. Add one more cup and mix until the dough can no longer be mixed with a spoon.

3. Turn out onto a table and knead about 5 to 7 minutes, adding more flour if necessary, until the dough is smooth and elastic. Shape the dough into a round.

4. Rub oil around a mixing bowl and put the dough in it. Cover tightly and set in a warm area and let rise until doubled. This will take 1 to 3 hours, depending on ambient temperature. When ready to grill the pizzas, make sure the grate is clean before lighting the grill. Heat until it is as hot as possible.

5. Divide the dough into four pieces.

6. Lightly roll each piece of dough into a disc, and finish by stretching the dough, forming a lip around the edge. Using regular or semolina flour, lightly dust a pizza paddle or a small, light cutting board. Lay one piece of the dough on the board, making sure it doesn’t stick.

7. Slide the dough onto the grill. After 1 minute, rotate the dough 90 degrees, and cook for 1 additional minute. Flip the dough.

8. Arrange a few leaves of basil on the dough, and top with three slices of fresh mozzarella, some crushed tomatoes, a few shreds of prosciutto and a sprinkling of pecorino cheese. Drizzle with a 1 tablespoon of extra-virgin olive oil. This process should take about 1 minute.

9. Close the grill lid for 1 additional minute. Then use a paddle or two large spatulas to remove the pizza. Repeat grilling steps with the remaining pieces of dough.

10. When the pizzas are done, garnish with a handful of baby arugula and serve. Slicing is optional.

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