Grilled pizza

If you refuse to get on a plane, train or boat to try the pizza at Al Forno in Providence, I pity you. In light of your resistance, you can try to recreate it at home. The key, besides a little wheat flour and cornmeal in the dough, is grilling—yes, grilling—your pizza. Don’t smirk. It’s genius. New England’s mild winter had me grilling sans scarf. But trust me; once you’ve tried this ultra-thin crust pizza, you would grill in mittens. Tip: be sure to stretch the dough before donning mittens.

Shape is not important as you can see from my South American version.

Be judicious with the tomatoes and trust the chefs’ choices in cheeses. I cannot recommend Johanne Killeen and George Germon’s cookbook Cucina Simpatica enough for all its Italian goodness. In fact, I would require all Americans to buy it, if I could. But if you refuse to go to Al Forno or buy the cookbook (dead to me), the grilled pizza recipe is also here on the Food Network’s site. Serve the pie like they do in the restaurant, with charred grill marks and raw scallion snippets—and don’t plan on sharing.


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