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Grill: 8 minutes

GRILL TOOLS AND EQUIPMENT

• Aluminum foil

• Wide, long-handled spatula

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.

• 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.

* * *

THE GRILL

Gas:

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

Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals) with medium-high- and medium-low-heat areas

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 1 inch deep, 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)

1/3 cup best-quality extra-virgin olive oil

2 large egg yolks

2 tablespoons fresh lemon juice

1 to 3 teaspoons minced anchovy fillets

1 teaspoon Worcestershire sauce

¾ teaspoon kosher salt

¼ teaspoon ground black pepper

1 large head romaine lettuce, torn into bite-size pieces

No-stick spray oil or vegetable oil

Basic Pizza Dough (page 332)

Oil for coating grill grate

1 cup Roasted Garlic Paste (page 392)

2 cups grated Parmigiano-Reggiano cheese

DIRECTIONS

1. Heat the grill as directed.

2. In a large bowl, whisk together the olive oil, egg yolks, lemon juice, minced anchovy, Worcestershire, salt, and pepper. Add the romaine, toss, and set aside.

3. 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.

4. 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.

5. Invert the dough rounds onto a cutting board so that the grilled side is up. Spread about ¼ cup of the Roasted Garlic Paste on the top side of each dough round. Scatter about 6 tablespoons of the cheese onto each (use a total of about 1½ cups), reserving the remaining ½ cup for the salad.

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

7. Toss the remaining ½ cup cheese with the Caesar salad. Scatter the salad evenly over the hot pizzas.

8. Cut each pizza into 8 wedges and serve.

Grilled Tomato Pies

We call these pies because they’re grilled in a pan. They’re also a bit thicker than grilled pizza and are built differently. The cheese goes on first so that it melts into the crust, kind of like the cheese scattered over the crust of a quiche before the filling goes in. The meld is wonderful and gives you something closer to a pie or tart than your average thin-crust pizza. The toppings? Three kinds of tomatoes: sauce, sun-dried, and fresh. Save this one for late summer when fresh tomatoes and basil are at their peak.

TIMING

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

Grill: 6 to 10 minutes

GRILL TOOLS AND EQUIPMENT

• Large perforated