The Trattorian (Grilled Pizza)

And now for something completely different!

Ingredients:
• 1 pizza crust, grilled over medium-hot fire
• 1 Tbsp. extra-virgin olive oil
• 1 Tbsp. grated Parmesan cheese
• 1 cup mozzarella, shredded
• 1 cup pizza sauce
• 1 oz. pepperoni (about 16 slices)
• 1 hot Italian sausage link (about 8 inches), cooked and sliced thin
• Sauteed mushrooms
• ½ cup red onions, thinly sliced
• 4 strips bacon, cooked crisp and crumbled
• ½ cup green peppers, thinly sliced

Directions:
Grilling the crust: Slide dough onto heated grill. If the dough folds in on itself, try to move the edges out quickly to form a flat crust (without burning yourself). As long as the crust is about 12” x 12” don’t worry if the shape is irregular. The dough should take about 3 minutes to cook. Watch for bubbles. The crust will be soft at first and tear easily, so don’t touch it. Soon it will set and firm up. To check whether the crust is done, lift the underside—it should be an even light brown with brown grill marks. A charred crust adds to the flavor. Pick up the crust from the middle, using tongs, and place it on a cookie sheet. Flip it over so the grilled side is face up. This browned side becomes the top of your pizza.

Grilling the pizza: Brush the grilled side of the pizza crust with the olive oil. Dust the crust with Parmesan cheese and sprinkle the mozzarella over it. Drop spoonfuls of the pizza sauce on top. Add the pepperoni, sausage, mushrooms, red onions, bacon and green peppers in an alternating pattern. Grill the pizza on indirect heat, medium-hot. Check it after 1 minute to make sure it’s not turning dark too quickly; if so, move it around the grill to get it away from the heat. After 3-4 minutes, pizza will begin to crisp and brown lightly at the bottom. Grill for a total of 5-8 minutes, depending on desired level of crispness. Don’t freak out about black spots—some charring is natural and adds to the flavor of the crust.