Best 5 Grilled Pizzettas With Mushrooms Pancetta And Stracchino Recipes

GRILLED FLATBREAD WITH STRACCHINO

Steps:

• Preheat the oven to 425 degrees F.
• Preheat a grill over medium-high heat or char flatbread directly over the flame on a gas stovetop on both sides, about 3 minutes per side.
• Top each piece of charred flatbread evenly with the cheese and place on 2 half-sheet trays. Bake until the cheese has melted, 8 to 10 minutes.
• Meanwhile, in a small saucepan over low heat, simmer the garlic and rosemary in the olive oil until the garlic is very tender, 10 to 15 minutes.
• Remove the flatbread from the oven and drizzle with the fragrant oil. Once cool enough to handle, break each bread into large pieces and serve.

GRILLED PIZZETTAS

Steps:

• Make the dough: Fill a liquid measuring cup or small bowl with 1/2 cup warm (not hot) water. Add the yeast and sugar and stir with a fork; let sit 15 minutes. The top of the water will bubble and it will smell very yeasty-this is what you want!
• Combine the flour and salt in a large bowl. Make a well in the center of the flour and pour in the olive oil and the yeast mixture.
• Using a fork, gradually stir the flour into the yeast mixture until mostly combined, then mix with your hands to bring the dough together. Turn out onto a clean surface.
• Knead the dough until smooth, dusting with flour as needed. Lightly oil a bowl; add the dough, cover with plastic wrap and set aside in a warm place until doubled in size, about 1 hour.
• Prep the toppings: For prosciutto-arugula pizzas, make the chile oil: Bring the chiles and olive oil to a simmer; remove from the heat and let steep 1 hour. (This makes extra oil; store in a sealed container for up to 1 week.)
• For puttanesca pizzas, make the topping: Mix the tomatoes, olives, capers and red pepper flakes in a bowl; add salt and drizzle with olive oil.
• Preheat the grill: Preheat a grill to medium high (you don't want it to be too hot or the crusts will burn before the cheese melts). Brush the grill to remove any crud.
• Roll out the dough: Turn the dough out onto a floured surface and divide into 6 equal pieces. Roll each piece into a ball.
• Use a rolling pin to roll out each ball into an irregular oval, dusting with flour as needed.
• For cracker-thin crusts, use your hands to gently stretch the dough even more.
• Stack the dough between layers of plastic wrap and head to the grill (or wrap and refrigerate overnight).
• Grill the crusts: Oil the grill (Anne uses a rolled-up towel and tongs), then carefully add a few pieces of dough.
• Grill until the top is bubbly and the bottom is marked, about 2 minutes.
• Flip with tongs and grill until just marked on the other side. Remove from the grill and transfer to baking sheets; repeat with the remaining dough.
• Add the toppings: Working on the baking sheets, top the crusts with parmigiano and prosciutto, or top with taleggio and the puttanesca mixture; return to the grill. Crack an egg directly onto each prosciutto pizza, if you want. Cover the grill and cook until the cheese melts and the eggs are set, 2 to 3 minutes.
• Finish the pizzas: Remove from the grill and top the prosciutto pizzas with arugula; drizzle with the prepared chile oil. Top the puttanesca pizzas with chives.

GRILLED PIZZETTAS WITH PARMIGIANO, PROSCIUTTO AND ARUGULA AND WITH TALEGGIO AND PUTTANESCA

Steps:

• In a small saucepan, bring chiles and oil to a simmer. Remove from heat and let peppers steep in oil at least 1 hour.
• In a small bowl add the warm (this activates the yeast. If the water is too hot the yeast will die and if the water is too cold the yeast will not activate) tap water add the dry yeast and the sugar and stir to combine. Let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty, this is what you want.
• In a large mixing bowl, combine the flour and the salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a smooth clean work surface and use your hands to knead the dough to a smooth consistency.
• Return the dough to the mixing bowl, cover with plastic wrap and set in a warm place for at least 1 hour or until the dough has doubled in size.
• Preheat oven to 425 degrees F and preheat grill to medium-high heat.
• In a small bowl, mix together the tomatoes, olives, capers, red pepper flakes and season with salt and a drizzle of olive oil, set aside.
• Brush and oil grill to remove any crud and clean.
• Portion the dough into golf ball size rounds. Using a rolling pin, roll each dough into a rectangle, I like irregular shapes. If not using the dough right away, wrap each 1 in plastic wrap and reserve until ready to use. If using the dough right away grill each dough on both sides so there are grill marks and the dough is stiff and crisp. Top some of the dough with shaved Parmigiano and the other with Taleggio.
• Top the Taleggio pizzas with the tomato mixture. Place pizzas in oven until cheese melts, about 3 to 4 minutes. Immediately when the Parmesan pizzas come out of the oven, arrange prosciutto slices on top and then top with the arugula and drizzle with spicy chile oil. Cut pizzas into pieces and serve immediately garnished with chives.

GRILLED PIZZETTAS WITH SAUSAGE, EGG AND STRACCHINO

Steps:

• For the pizza dough: Place a pizza stone in the oven and preheat to 425 degrees F.
• In a stand mixer, combine the flour, yeast, salt and sugar. With the mixer running, add the water and 2 tablespoons of the oil and mix until the dough forms a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball; if the dough is too dry, add additional water, 1 tablespoon at a time.
• Scrape the dough onto a lightly floured work surface and gently knead into a smooth, firm ball. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough and cover the bowl with plastic wrap. Let rise in a warm area until doubled in size, about 1 hour.
• Preheat a grill pan over medium-high heat.
• Turn the dough out onto a lightly floured work surface and divide it into two pieces. Cover with a clean kitchen towel or plastic wrap and leave to rest for 10 minutes. Roll the dough out into 6-inch rounds.
• One at a time, place the dough rounds on the preheated grill pan and grill until cooked and grill marks appear on the first side, about 2 minutes. Flip and do the same on the reverse side.
• For the topping: Saute the sliced sausage until golden brown.
• Scatter the stracchino, browned sausage and some peppers over the grilled pizzas. Transfer the pizzas to the preheated pizza stone and bake until the cheese is bubbly and melted, 5 to 7 minutes. Remove from oven and top each pizza with a fried egg and some arugula, fennel pollen and grated pecorino. Slice and serve.

PENNE WITH PANCETTA AND MUSHROOMS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Meanwhile, cook pancetta in a large skillet over medium heat until browned but not crispy, about 5 minutes. Drain on a paper towel-lined plate and set aside.
• Pour pancetta grease out of the skillet, and add butter. Increase heat to medium-high and stir in sliced mushrooms. Cook and stir until the mushrooms have softened and released their liquid. Add the minced garlic, and cook 2 more minutes. Reduce heat to medium-low, then stir in cream and Italian seasoning. Simmer until the sauce has thickened slightly.
• To serve, toss the cooked penne with the sauce, and sprinkle with Parmesan cheese.