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with medium- and low-heat areas Clean, oiled grate on medium setting

Wood:

Direct heat, medium ash

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

Clean, oiled grate set 4 inches above the fire

INGREDIENTS (MAKES 4 CALZONES—4 TO 6 GENEROUS SERVINGS)

2 cups ricotta cheese

½ cup grated Parmesan cheese

½ teaspoon dried basil

¼ teaspoon dried oregano

¼ teaspoon dried thyme

No-stick spray oil or vegetable oil

Basic Pizza Dough (page 332)

6 ounces Virginia ham, thinly sliced

8 ounces fontina cheese, shredded or thinly sliced

Oil for coating grill grate

2 cups Grilled Tomato Dip (page 399)

Photo: Grilled Ham and Fontina Calzones with Grilled Tomato Dip

DIRECTIONS

1. Heat the grill as directed.

2. Combine the ricotta, Parmesan, basil, oregano, and thyme in a medium bowl.

3. Cut 4 pieces of aluminum foil, each about 12 inches square. Coat each piece with no-stick spray or oil. Divide the pizza dough into 4 pieces. Put a piece of dough on each prepared sheet of foil. Press and stretch each piece of dough into a circle about 10 inches in diameter and 1/4 to¼ inch thick. Mound one -ourth of the ricotta mixture onto one side of each round of dough. Arrange one-fourth of the ham and fontina over the ricotta mixture on each round of dough. Pull the dough over

the filling and seal the edges tightly with your fingers. Coat the tops with spray oil.

4. Brush the grill grate and coat it with oil. Carefully invert each calzone onto the grill over medium-low heat and remove the foil. Cover and grill until nicely browned, 3 to 5 minutes per side, flipping once with a long spatula. If necessary to prevent burning, reduce the heat to low or move the calzones to the low-heat area of the grill.

5. Remove to a cutting board and let rest for 5 minutes. Serve the calzones whole or cut them in half on the diagonal, with the tomato dip on the side.

Grilled Rosemary and Prosciutto Focaccia

Focaccia is essentially a thick-crust pizza with minimal toppings—usually just olive oil and salt. When “baked” on the grill, the crust gets nice and crispy on the bottom and picks up a whiff of smoke aroma. To make it easier to handle the dough, we grill the focaccia in a large vegetable grill tray via indirect heat. A bit of prosciutto and fresh rosemary make this a satisfying snacking bread. Or cut the focaccia into sqare to use as sandwich bread.

TIMING

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

Grill: 20 to 30 minutes

GRILL TOOLS AND EQUIPMENT

• Large perforated grill tray or grill topper (about 17 by 11 inches)

GETTING CREATIVE

• You can vary the toppings almost endlessly. Just keep them simple. Some ideas: Marinated Fire-Roasted Peppers (page 276), Grilled Caramelized Vidalia Onions (page 303), Tapenade Parsley Pesto (page 398), Roasted Garlic Paste (page 392), julienned sun-dried tomatoes, and/or your favorite chopped fresh herbs or hard grating cheese.

TIPS

• You’ll need a rather large grill for this recipe. For even browning, be sure that the tray of focaccia is between the heated areas of the grill and not over any direct heat. If your grill is too small to have two heated areas and a large empty space in the middle, heat only one side of the grill, leaving a large unheated space on the other side of the grill for the focaccia.

• To make 2 small round focaccia, use two 10-inch grill skillets in place of the large grill tray.

* * *

THE GRILL

Gas:

Indirect heat, medium (350° to 375°F)

Large 3- or 4-burner grill–middle burner(s) off

2-burner grill–1 side off

Clean, oiled grate

Charcoal:

Indirect heat, medium to light ash

Charcoal bed to one side (about 2 dozen coals on one side)

Heavy-duty drip pan set on empty side of grill

Clean, oiled grate on medium setting

INGREDIENTS (MAKES 1 LARGE FOCACCIA—ABOUT 17 BY 11 INCHES)

For the Basic Focaccia:

1/3 cup olive oil

Basic Pizza Dough (page 332)

1 teaspoon kosher salt or coarse sea salt

For the toppings:

2 tablespoons chopped fresh rosemary leaves, or 2 teaspoons dried crumbled rosemary

2 tablespoons