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TIP

• If using a round grill skillet, be sure that the handle will fit completely on the grill area so that you can close the grill lid.

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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 with medium-high- and medium-low-heat areas

Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 2 RECTANGULAR OR ROUND PIZZAS)

Oil for coating grill tray and grill grate

Basic Pizza Dough (page 332)

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

1 cup shredded provolone or mozzarella cheese (about 4 ounces)

1 cup grated Parmigiano-Reggiano or Asiago cheese

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

1 cup oil-packed sun-dried tomatoes, cut into thin strips

2 large, ripe tomatoes, thinly sliced

½ teaspoon kosher salt

¼ teaspoon ground black pepper

20 to 30 whole basil leaves

DIRECTIONS

1. Heat the grill as directed. Oil a rectangular grill tray, round grill skillet, or pizza grill.

2. Divide the dough into 2 balls. Press and stretch one ball of dough to fit the oiled tray or skillet.

3. Brush the grill grate and coat it with oil. Put the pan of dough on the grill, cover, and cook until puffed on the top and nicely browned on the bottom, 2 to 4 minutes. Keep an eye on the dough, as it can quickly go from browned to burned.

4. Remove the pan of dough from the grill and brush or rub the top with a little olive oil. Invert the dough in the pan so that the browned side is up. Scatter ½ cup of the provolone and ½ cup of the Parmigiano-Reggiano over the browned side. Spread 2/3 cup of the tomato dip or tomato sauce over the cheese. Scatter on ½ cup of the sun-dried tomatoes, then arrange half of the ripe tomato slices over the top in overlapping circles. Sprinkle with ¼ teaspoon of the salt and 1/4 teaspoon of the pepper. Scatter 10 to 15 basil leaves over the pie, and drizzle with 1 tablespoon of the olive oil.

5. Put the pan back on the grill, cover, and cook until the cheese melts and the crust is nicely browned on the bottom, 4 to 6 minutes. If the crust browns too much before the cheese is melted, move the pizza to a cooler part of the grill or turn down the heat.

6. Transfer the pizza to a cutting board or platter. Let cool slightly before cutting into wedges and serving.

7. Oil the pan again and repeat with the remaining dough and toppings.

Grilled Ham and Fontina Calzones with Grilled Tomato Dip

Like many other sandwiches, calzones can be grilled directly on the grill grate. The dough develops a nicely browned crust with attractive grill marks, and the filling gets piping hot. We’ve used the traditional ham and cheese here (with fontina instead of mozzarella), but we encourage you to experiment with other fillings. Try cooked sausage, grilled cubed chicken, or grilled pulled pork.

TIMING

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

Grill: 6 to 10 minutes

GRILL TOOLS AND EQUIPMENT

• Aluminum foil

• Long-handled spatula

TIPS

• We call for dry-cured smoked ham here for smoky flavor. These hams also have a more complex flavor than wet-cured hams. Any Virginia ham such as Smithfield or Kentucky will do. If you can’t find a Virginia ham, serrano or Iberico ham or prosciutto will also work, minus the smoke flavor. As a last resort, sliced deli ham wouldn’t completely ruin the recipe.

• 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.

• Save time by serving these calzones with your favorite prepared tomato sauce.

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THE GRILL

Gas:

Direct heat, medium (350°F) Clean, oiled grate

Charcoal:

Direct heat, medium ash

12-by-12-inch