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Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed with medium-high- and medium-low-heat areas

Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 4 SMALL PIZZAS—8 APPETIZER SERVINGS, 4 MAIN DISH SERVINGS)

For the Basic Pizza Dough:

1 cup warm water (110° to 115°F)

1 envelope active dry yeast (2½ teaspoons)

½ teaspoon sugar

4 tablespoons olive oil

3¼ cups unbleached all-purpose flour, plus more if needed

2 teaspoons kosher salt

No-stick spray oil or vegetable oil

Oil for coating grill grate

For the toppings:

11/3cups Grilled Tomato Dip (page 399) or prepared tomato sauce

12 ounces Bel Paese or fresh mozzarella cheese, thinly sliced

¾ cup Grilled Caramelized Vidalia Onions (page 303)

4 ounces cured Spanish chorizo or Portuguese linguiça, thinly sliced

2 ounces baby arugula (about 1¼ cups)

2 tablespoons extra-virgin olive oil

DIRECTIONS

1. For the Basic Pizza Dough, combine the water, yeast, and sugar in a large bowl, stirring until mixed. Let sit until foamy, about 5 minutes. Stir in 3 tablespoons of the olive oil.

2. Put the flour and salt in a food processor fitted with the dough blade, or in a large bowl, and pulse or stir to mix. With the motor running, add the yeast mixture and process or stir until the dough forms a ball. Turn onto a lightly floured surface and knead until the dough is smooth and elastic, about 5 minutes. The dough should be only slightly sticky, not dry. If necessary, knead in more flour, 1 tablespoon at a time, to achieve that texture. Coat a large bowl with the remaining 1 tablespoon oil and add the dough, turning to coat it with the oil. Cover and let rise in a warm spot until doubled in bulk, about 1 hour.

3. Heat the grill as directed.

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 circle 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. For the toppings, invert the dough rounds onto a cutting board so that the grilled side is up. Spread about ¼ to 1/3 cup of the tomato dip on the top side of each dough round. Scatter the cheese over it, followed by the onions, chorizo, and arugula. Drizzle with the olive oil.

7. Slide the pizzas back onto the grill over medium-low heat, put down the lid, and grill until the cheese melts and 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.

Grilled Parmesan Pizza with Caesar Salad

You’ve seen fruit pizza (page 331); now get ready for salad pizza. The crust is grilled with roasted garlic paste and Parmesan, and then it is topped with Caesar salad while still hot. It’s like having your bread and salad all in one handy slice of flavor. Traditional Caesar dressing is made by boiling whole eggs in the shell for a minute or two and then breaking them out of the shell and mixing them into the vinaigrette. Coddling the eggs like this helps to thicken the dressing, but the egg white ends up thinning it out too much for our taste. We prefer to just use egg yolks. Caution: We are using raw egg yolks here. If salmonella is a concern, look for pasteurized egg yolks in your supermarket.

TIMING

Prep: 15 minutes (plus 1 hour 20 minutes for dough and