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4 tablespoons sugar

12 ounces (1½ cups) mascarpone cheese

Finely grated zest of ½ orange

No-stick spray oil or vegetable oil

Basic Pizza Dough (page 332)

Oil for coating grill grate

2 tablespoons fruity, green extra-virgin olive oil

DIRECTIONS

1. Heat the grill as directed.

2. Hull the strawberries and halve them lengthwise.

3. Heat the Grand Marnier and 3 tablespoons of the sugar in

a medium microwaveable bowl or small saucepan over medium heat until melted (15 to 30 seconds in the microwave). Stir in the mascarpone and orange zest. Set aside.

4. Cut 4 pieces of aluminum foil, each about 12 inches square. Coat one of the pieces with no-stick spray or oil. Divide the dough into 4 pieces. Put one piece of dough on the prepared foil, and cover the other pieces. Press and stretch the dough on the foil into a circle about 8 to 10 inches in diameter and 1/4 to ¼ inch thick. Don’t bother making a rim around the edge of the crust unless you like it for aesthetics. Coat the top of the dough round with spray or oil. Repeat with the remaining dough and foil, oiling each dough round well and stacking them up.

5. Brush the grill grate and coat it with oil. Invert each round of dough onto the grate over medium-high heat, carefully removing the foil. Do this in batches if all of the dough won’t fit on the grill at once. Put down the lid and cook each dough round until bubbly on the top and nicely grill-marked on the bottom, 1 to 2 minutes.

6. Remove the dough rounds and invert them onto a cutting board so that the grilled side is up. Spread about ¼ to 1/3 cup of the orange mascarpone on the top side of each dough round. Arrange the strawberries, cut-side down, over the mas-carpone. Drizzle with the olive oil and sprinkle with the remaining 1 tablespoon sugar.

7. Slide the pizzas back onto the grill over medium-low heat, put down the lid, and grill until the bottom is browned, about 5 minutes, watching carefully so that the pizza doesn’t burn.

8. Cut each pizza into 8 wedges and serve.

Smoked Chorizo Pizza with Caramelized Onions and Arugula

This pizza should look a bit more familiar than the one before and after it. It’s built with tomato sauce and soft, melting cheese. To enhance the basic pie, we add slices of smoked chorizo, caramelized onions, and fresh arugula leaves. We also mix things up by grilling the vegetables for the sauce, caramelizing the onions on the grill, and using Bel Paese cheese instead of mozzarella.

TIMING

Prep: 30 minutes (plus 40 minutes for dip and onions)

Rise: 1 hour

Grill: 8 minutes

GRILL TOOLS AND EQUIPMENT

• Aluminum foil

• Wide, long-handled spatula

GETTING CREATIVE

• For Basic Grilled Pizza, omit the caramelized onions, chorizo, and arugula. Use only the Grilled Tomato Dip, and top the pizza with sliced mozzarella cheese.

• For Grilled Vegetable Pizza, replace the onions, chorizo, and arugula with your favorite grilled vegetables. Try the Marinated Fire-Roasted Peppers on page 276.

TIPS

• Any pizza dough can be grilled. The key is to use a well-oiled grill and to oil up the dough, too.

• For a lighter dough, punch it down after the first rising, then cover and let the dough rise until doubled in bulk again, about another hour.

• To save time, use prepared refrigerated pizza dough. If using the type sold in tubes near the tubes of biscuits, buy two 10-ounce tubes and cut each in half to make 4 rounds of dough.

• The onions can be made up to 2 days ahead and refrigerated.

• If your grill doesn’t have a lid, cover the pizza with a large disposable aluminum pan to trap the heat and melt the cheese.

• Pepperoni or other cured sausage can stand in for the Spanish chorizo.

• To make the chorizo slices more crisp, grill them over medium-high heat in a grill skillet or vegetable grill tray until lightly browned, 3 to 5 minutes, flipping once or twice, before using as a pizza topping.

* * *

THE GRILL

Gas:

Direct heat, medium-high (400° to 450°F) Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal