My Grilled Pizza Homage: George Germon's Grilled Pizza Margherita
My Grilled Pizza Homage: George Germon's Grilled Pizza Margherita

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, my grilled pizza homage: george germon's grilled pizza margherita. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

George Germon, who cooks with an open fire all the time at Al Forno, gives instructions for grilling a pizza. George Germon and Johanne Killeen, owners of Al Forno restaurant in Providence, Rhode Island, swear the key to grilled pizza is to work quickly (don't From BBQ chicken to the perfect grilled steak, here you'll find grilling recipes that are guaranteed to be delicious all summer long. Learn how to make Grilled Pizza Margherita.

My Grilled Pizza Homage: George Germon's Grilled Pizza Margherita is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. My Grilled Pizza Homage: George Germon's Grilled Pizza Margherita is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have my grilled pizza homage: george germon's grilled pizza margherita using 16 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make My Grilled Pizza Homage: George Germon's Grilled Pizza Margherita:
  1. Take Tomato Sauce:
  2. Take 1/4 Cup Alce Nero's Organic Extra Virgin Olive Oil,
  3. Make ready 3 Cloves Garlic Thinly Sliced,
  4. Prepare Roasted Chili Flakes, Pinch (Optional)
  5. Make ready 350 g Alce Nero's Organic Tomato Sauce Napoletana,
  6. Prepare Pinch Sea Salt,
  7. Make ready Pinch Black Pepper,
  8. Take Fontina Thinly Sliced, A Few Pinches
  9. Get Pizza:
  10. Get 1 Handful Fresh Basil,
  11. Take 1 Handful Parmigiano Reggiano Freshly Grated,
  12. Take 1 Handful Pecorino Romano Freshly Grated,
  13. Take Grilled Pizza Dough, 2 Dough Balls
  14. Prepare Roasted Sesame Oil, For Brushing
  15. Get 1 Handful Fresh Italian Parsley,
  16. Take 1 Handful Scallions Green and White Parts Thinly Sliced,

Roll or lightly press each dough ball to a flat round. I tried making the grilled pizza margharita featured last week on WildYeast over the weekend. Grilled pizza is definitely different than its oven baked cousin. It was thicker and the crust had a nice crunch, but the flavor of the mozzarella just seemed a little blah on the grill.

Instructions to make My Grilled Pizza Homage: George Germon's Grilled Pizza Margherita:
  1. Pls visit: https://www.fatdough.sg/single-post/2017/09/30/Grilled-Pizza-Dough for the grilled pizza dough recipe.
  2. Prepare the tomato sauce. - - In a skillet over low heat, add Alce Nero's olive oil. - - Add garlic and chili flakes. - - Allow the garlic and chili flakes to simmer in the oil for about 15 mins. - - The heat has to be on super low, or the garlic will burn very fast.
  3. As soon as the garlic starts to brown, remove from heat and transfer into a large bowl. - - Add in Alce Nero's tomato sauce. - - Taste and adjust for seasonings with salt and pepper.
  4. Mix to combine well. Mix, mix, mix. - - Set aside until ready to use. - - The sauce can be kept in the fridge for up to 5 days.
  5. Prepare the pizza. - - In a bowl, add the 3 cheeses. - - The ratio for the cheeses is 50% fontina, 20% parmigiana and 30% pecorino.
  6. Once you have rolled out your pizza dough, brush the dough with sesame oil using a pastry brush. - - Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust from puffing. - - In a griddle over medium heat, gently place in the dough oiled side down.
  7. Carefully and gently, using your hands to press down the dough to make sure the whole dough sits fully on the griddle. - - Brush the top with sesame oil. - - Grill until almost charred. - - Flip the dough.
  8. Immediately turn the heat down to medium-low. - - Dollops a few TBSP of tomato sauce over the top. - - Scatter the cheese mixture over the top. - - Immediately cover the griddle to generate steam so that the cheese will melt.
  9. As soon as the cheese melts and bottom is charred, remove the cover. - - Remove the pizza from heat and transfer onto a serving plate. - - Immediately using a pair of scissors, coarsely cut the basil and parsley over the pizza.
  10. Lastly, sprinkle the scallions over the top. - - Repeat the steps for the remaining pizza. - - Serve immediately.

On an oiled surface, push a piece of dough out using the palms of your hands. Preheat the grill to medium-high heat. Drizzle each pizza with about a tablespoon of the remaining olive oil and sprinkle each with parsley. At this point if you desire, spread the mashed potatoes thinly over the dough. These grilled pizza recipes are what we want to be eating for dinner all week long.

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