Chicken Caesar Pizza

The pungent tanginess of a well-made Caesar salad is a restaurant staple. In this pizza, the grilled crust stands in for the croutons and the Parmigiano-Reggiano melts into the chicken for a more intense Caesar experience, one that Brutus would never betray. You can use store-bought pizza dough or make your own.

• 1 large boneless, skinless chicken breast (about 12 oz.) or 1-1/2 cups shredded cooked chicken breast
• 3 Tbs. olive oil, divided
• Kosher salt and freshly ground black pepper to taste
• 1/4 cup uncooked grits or polenta, for rolling the dough
• 1 8-oz. ball prepared pizza dough, at room temperature
• 1/2 cup Roasted Garlic Paste
• 1-1/4 cups grated Fontina cheese
• 1 heart of romaine, cut crosswise into 1/2-inch-wide ribbons
• 2 Tbs. homemade or store-bought Caesar salad dressing  
• 2 Tbs. freshly grated Parmigiano-Reggiano cheese

If you’re not using leftover chicken, preheat the grill per the master instructions below.

Brush the chicken breast with 1 Tbs. of the oil and season with salt and pepper. Place the chicken on the cooking grate directly over the heat and grill until no longer pink in the middle, 10 to 12 minutes. Set aside and, when almost ready to use, cut into 14-inch-thick strips.

Roll out and shape the dough, then grill the first side of the crust per the master instructions below. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

Spread the entire surface with the garlic paste, then top with the chicken and sprinkle with the Fontina.

Finish grilling the pizza per the master instructions below.

Just before the pizza is done, toss the romaine with the dressing and 1 Tbs. of the Parmigiano in a medium bowl. Remove the pizza from the grill and immediately top with dressed romaine. Sprinkle with the remaining 1 Tbs. Parmigiano and season with salt and pepper. Slice and serve immediately.

Master directions for grilling pizza

For Gas Grills

• Heat the grill by setting all the burners on high. After lighting, close the lid and leave on high for 10 minutes, then reduce the heat of all the burners to medium.
• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling a few more minutes until the bottom is well marked and nicely browned.
• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
• Switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner.
• Set the pizza back on the grate over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza halfway through the cooking time.
• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

For Charcoal Grills

• Build a fire by lighting 50 to 60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed (20 to 30 minutes or 450°F inside the grill), move them all to one side of the grill.
• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat—over the side without briquettes—on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.
• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
• Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.
• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

Bollywood Chutney Chicken Pizza

Indian flavors and Bollywood movies are quickly gaining popularity in America—and for good reason. Both are richly layered, colorful, spicy, and slightly chaotic. Why not take a break from the ordinary by making this pizza and watching a Bollywood classic?

• 3/4 cup plain full-fat yogurt
• 1 teaspoon garam masala
• 1 teaspoon cracked coriander seeds
• 1 medium white onion, thinly sliced
• 2 tablespoons peeled and grated fresh ginger
• 2 cloves garlic, minced
• Juice of 1 lemon
• 2 teaspoons kosher salt
• 1 teaspoon turmeric
• 2 boneless, skinless chicken breast halves (1 pound total)
• 1/4 cup uncooked grits or polenta, for rolling the dough
• 1 ball prepared pizza dough, at room temperature
• 2 tablespoons olive oil
• 1 cup mango chutney (Major Grey’s)
• 1/2 cup grated smoked mozzarella cheese
• 1 ripe mango, peeled, pitted, and diced
• Leaves from 3 sprigs fresh mint
• 1/4 teaspoon red pepper flakes

In a large bowl, combine the yogurt, garam masala, coriander, half the onion, the ginger, garlic, lemon juice, salt, and turmeric. Add the chicken and stir to coat. Cover and refrigerate for 2 hours.

Thirty minutes before you want to make the pizza, preheat the grill per the master instructions below.

Remove the chicken from the marinade and place on the cooking grate directly over the heat. Grill until no pink remains in the middle, 5 to 8 minutes per side, depending on thickness. Reserve for topping and slice just before topping.

Roll out and shape the dough, then grill the first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

Spread the entire surface with the chutney. Top with the chicken and the remaining onion. Sprinkle with the cheese and diced mango.

Finish grilling the pizza per the master instructions.

Remove from the grill and sprinkle with the mint and red pepper. Slice and serve immediately.

Master directions for grilling pizza

For Gas Grills

• Heat the grill by setting all the burners on high. After lighting, close the lid and leave on high for 10 minutes, then reduce the heat of all the burners to medium.
• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling a few more minutes until the bottom is well marked and nicely browned.
• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
• Switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner.
• Set the pizza back on the grate over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza halfway through the cooking time.
• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

For Charcoal Grills

• Build a fire by lighting 50 to 60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed (20 to 30 minutes or 450°F inside the grill), move them all to one side of the grill.
• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat—over the side without briquettes—on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.
• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
• Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.
• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

Grilled Mushroom, Onion, and Fontina Pizzas with Fresh Tomatoes and Arugula

To make the pizzas even faster, use refrigerated store-bought pizza dough. Before shaping, allow the dough to sit at room temperature until pliable, about 45 minutes.

For the pizza dough:

• 12-1/2 oz. (2-3/4 cups) bread flour; more as needed
• 1-1/4 oz. (1/4 cup) semolina flour; more for dusting
• 2 tsp. rapid-rise (instant) yeast
• 1-1/2 tsp. fine sea salt
• 3 Tbs. extra-virgin olive oil; more for the bowl

For the pizzas:

• Pizza dough 
• 1-1/2 cups Fresh Tomato Sauce 
• 2 tsp. chopped fresh basil
• 4 large portobello mushroom caps, gills and stems removed
• 3 Tbs. extra-virgin olive oil; more for drizzling
• Kosher or sea salt and freshly ground black pepper
• 1 large red onion, sliced into 1/2-inch-thick disks
• 3 cups grated Fontina Val d’Aosta (9-1/2 oz.)
• 2 medium yellow, purple, or orange tomatoes, sliced 1/4 inch thick
• 2 cups baby arugula
• 1/2 cup loosely packed small fresh basil leaves
• Balsamic vinegar, for drizzling

Make the pizza dough:

Combine the bread flour, semolina, yeast, and sea salt in a food processor fitted with the metal blade. Pour 1 cup of cool water through the feed tube, pulsing as you pour. With the motor running, pour the oil through the feed tube and process until the dough comes together, about 1 minute.

Turn the dough out onto a clean work surface—you may or may not need to flour the surface, depending on how tacky the dough is. Knead the dough until it’s smooth and elastic, about 2 minutes, and then gather it into a ball. Grease a large bowl with olive oil and put the dough in the bowl, turning to coat it with oil. Cover the bowl tightly with plastic wrap and leave in a warm place until the dough has doubled in size, 1-1/2 to 2 hours.

Make the pizzas:

Prepare a hot charcoal or gas grill fire. If using charcoal, spread the hot coals across half of the charcoal grate and leave the other half clear. If using gas, turn one of the burners to low to create a cooler zone. Scrub the grill grate with a wire brush and then wipe the grate with a paper towel dipped in oil.

While the grill is heating, shape the pizza dough: Put the dough on a lightly floured work surface. Knead it briefly to expel any air bubbles and then cut it into quarters. Cover 3 pieces with plastic wrap to prevent them from drying out. Using a rolling pin or your hands, flatten the dough into a 10-inch circle about 1/4 inch thick. If at any point the dough resists rolling, set it aside to rest for a few minutes while you work another piece of dough.

Lightly dust a baking sheet with a little semolina or flour. Using your fingers, transfer the rolled-out dough to the baking sheet and cover with parchment. Repeat with the remaining 3 pieces of dough, shingling the dough between lightly dusted sheets of parchment. Cover the baking sheet with plastic wrap and refrigerate until ready to grill the pizzas.

Bring the tomato sauce to a simmer in a small pot over medium heat. Remove it from the heat and stir in the chopped basil. Keep warm.

When the grill is hot, brush the mushroom caps with 2 Tbs. of the olive oil and sprinkle with salt and pepper. Slide  toothpicks or skewers horizontally into the onion disks to hold them together. Brush the disks with the remaining 1 Tbs. olive oil and season with salt and pepper. Arrange the mushrooms and onions on the hot side of the grill and cook until grill marks have formed, about 4 minutes. Flip and grill until they are well marked and tender, 3 to 4 minutes more for mushrooms, 1 minute more for onions (if the onions threaten to char, move them to the cool side of the grill). Let cool briefly, remove the skewers from the onions, and then coarsely chop the mushrooms and onions.

Have the pizza dough, sauce, toppings, and a clean baking sheet ready near the grill. Use your fingers to carefully transfer one of the dough rounds onto the grate over the hot part of the grill. Grill just until grill marks form on the bottom and the dough has begun to crisp and puff up a bit, about 2 minutes. (If you are able to fit 2 pizzas on the hot part of the grill at the same time, grill 2 at a time.) Using tongs and a wide spatula, move the crust, cooked side up, to the empty baking sheet. Spoon a thin layer of heated tomato sauce over the surface of the pizza. Scatter 3/4 cup Fontina over the sauce, and then top with one-quarter of the mushrooms and onions.

Using tongs and a wide spatula, slide the pizza, raw side down, onto the cooler side of the grill. Cover and grill until the bottom is browned and crisped and the cheese has melted, 3 to 5 minutes. Using the tongs and spatula, transfer the pizza to a large dinner plate. Top with about 4 tomato slices and lightly season them with salt. Scatter about one-quarter of the arugula and basil over the pizza and drizzle with a little olive oil and balsamic vinegar.

Grill the remaining 3 pizzas in the same way, dividing the toppings evenly among them. Serve as soon as all of the pizzas have been grilled. (If you want the cooked pizzas to remain hot, put them in a 200°F oven as you finish them, but wait until just before serving to top with the tomatoes, arugula, and basil.)

Grilled Pizza with Buffalo Chicken and Blue Cheese

It didn’t take much imagination for me to come up with this pairing and just like with wings, the combination is great on pizza. You can cook this pizza either in the oven or on the grill.

• 1-1/2 cups thinly sliced leftover chicken
• 1/4 cup Original Frank’s Hot Sauce or your favorite brand
• 1 lb. pizza dough, stretched into a 12-inch round
• 1 Tbs. olive oil
• 6 oz. blue cheese, crumbled
• Kosher salt and freshly ground black pepper 
• 3 Tbs. thinly sliced fresh chives or scallion greens

In a medium bowl, toss the chicken with the hot sauce.

To Bake the Pizza:

Heat the oven to 450°F. Set a large pizza stone on the middle rack.

Set the stretched-out dough on a lightly floured pizza peel, and brush the dough with olive oil. Arrange the sliced chicken and blue cheese over the dough, and season with salt and pepper.  

Slide the pizza from the peel onto the pizza stone. Bake until the crust is well browned and crisp and the cheese is melted and browned, 10 to 12 minutes. Transfer the pizza to a cutting board, and sprinkle with chives or scallion greens just before serving.

To Grill the Pizza:

Heat a gas grill to medium-high or prepare a charcoal fire with a moderate and a low zone (to build a two-zone fire, set a couple of layers of charcoal on one side of the grill and a sparse single layer of charcoal on the other side).

Grease a large baking sheet with olive oil and set the stretched-out pizza dough on top.

Carry the dough and toppings to the grill. Brush the top of the dough lightly with 1 Tbs. oil. Using both hands, set the pizza dough onto the grill grates (on the hotter part of the charcoal fire). Cook, covered on the gas grill, until the top of the pizza starts to bubble and the bottom gets nice grill marks (but does not burn), 2 to 3 minutes. If the dough appears to be burning, reduce the heat on the gas grill to medium or transfer the dough to the cooler part of the charcoal fire.

Flip the dough using tongs and a large metal spatula (one in each hand). Transfer it to the cooler part of the fire if cooking over charcoal, or reduce the heat to medium-low on a gas grill. Sprinkle with the sliced chicken and the blue cheese. Cook, covered, until the chicken heats through and the cheese melts, about 6 minutes.

Transfer the pizza to a cutting board, and sprinkle with chives or scallion greens just before serving.

Pissaladière

This recipe comes from my friend Rosa Jackson, who teaches cooking in Nice, her hometown, and Paris, her former hometown. It's for what Rosa calls "a treasured Niçoise street food, sold in every boulangerie of Vieux Nice [the old city] and at several stands specializing in quick eats." The name pissaladière can make you think of pizza, but it derives from the anchovy paste, pissala, that is sometimes stirred into the onions to intensify their flavor. Indeed, anchovies are frequently part of a pissaladière's decoration—you often see them placed on top of the onions in a crosshatch pattern—as are black olives, preferably the small black, shiny olives native to the Niçoise area, strewn over the pissaladière. If you fall in love with the pissaladière but find yourself short on time, you can substitute puff pastry for the dough—it's not truly Niçoise, but it's often done, and often by chefs.

For the dough

• 1-1/4 cups bread flour or all-purpose flour
• 1 tsp. table salt
• 1 tsp. granulated sugar
• 1 packet active dry yeast (you can use rapid-rise)
• 1/3 cup warm water
• 2 Tbs. olive oil
• 1 large egg, at room temperature

For the onion topping

• 2 Tbs. olive oil
• 6 medium onions, halved and thinly sliced
• 1 thyme sprig
• 1 bay leaf
• About 12 good-quality anchovies packed in oil
• Sea salt and freshly ground pepper
• About 12 Niçoise olives, pitted or not

To make the dough:

Whisk the flour, salt, and sugar together in a large bowl.

Stir the yeast into the warm water and, when it's dissolved, whisk in the olive oil and egg (make sure the egg is not cold). Using your hand, a sturdy rubber spatula, or a wooden spoon, make a little well in the center of the flour, then pour in the yeast mixture and mix until you have a rough dough, a matter of minutes.

Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, or until it is smooth. Rinse out the bowl, rub it lightly with oil, and turn the dough around in it until it glistens with oil. Cover the bowl, set it aside in a warm place, and let the dough rise for at least an hour, or until it has doubled in size.

While the dough is rising, make the onions:

Pour the olive oil into a large skillet (nonstick is nice here) and warm it over low heat. Toss in the onions, thyme, and bay leaf, stirring to coat everything with oil, then cook, stirring often, until the onions are translucent, soft, and golden, about 45 minutes, maybe more—this isn't a job you should rush.

While the onions are cooking, chop 6 of the anchovies. When the onions are cooked, pull the pan from the heat, stir in the anchovies, which will dissolve into the onions, and season lightly with sea salt and generously with pepper. Set aside until needed.

Assemble and bake:

Center a rack in the oven and preheat the oven to 425°F.

Press down on the dough to deflate it, turn it out onto a lightly floured work surface, cover it with a kitchen towel, and let it rest for 5 to 10 minutes. Line a large baking sheet lined with a silicone baking mat or parchment paper.

Roll the dough out on a floured surface until it is about 10 x 14 inches. The exact size of the rectangle isn't really important—what you're going for is thinness. Transfer the dough to the baking sheet and top it with the onion mixture, leaving a scant inch of dough around the edges bare.

Bake the pissaladière for about 20 minutes, or until the dough is golden. Pull the pan from the oven, decorate the top with the olives and remaining anchovies, and bake the pissaladière for 5 minutes more, just to warm the new additions. Serve hot, warm, or at room temperature.

Grilled Goat Cheese Pizza with Figs, Beets, and Wilted Greens

Pizza may not be the first thing you think of for the grill, but it grills beautifully and is easily topped with a variety of meatless options. Here, grilled beets and their greens are surprisingly delicious toppings.

• 4 medium beets with tops, beets peeled and sliced 1/4 inch thick, and beet greens washed, stemmed, and thinly sliced
• 4 tsp. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 lb. pizza dough (white or whole wheat), at room temperature
• All-purpose flour, as needed
• Cornmeal, as needed
• 4 oz. goat cheese, softened
• 1/3 cup chopped dried figs
• 4 thin slices provolone (about 3 oz.)

Prepare a high gas or charcoal grill fire.


In a medium bowl, toss the beets with 2 tsp. of the oil and a light sprinkling of salt and pepper. In another medium bowl, toss the beet greens with the remaining 2 tsp. oil and a light sprinkling of salt and pepper.


Turn the dough out onto a lightly floured surface. Using a dough scraper or sharp knife, quarter the dough. Working with 1 piece at a time, stretch or roll each piece of dough into a rustic 12x3-1/2- to 4-inch oval. If the dough resists stretching, let it rest for a few minutes while you work on the other pieces. Transfer to large cornmeal-coated rimmed baking sheets.


Grill the beets, covered and turning once, until tender and spotty brown on both sides, 8 to 10 minutes. Return the beets to their bowl and set aside.


Reduce the grill heat to medium low (or let the fire die down). Arrange the pizzas on the grill perpendicular to the grate. Cover and grill, moving them around as needed to ensure even cooking, until the bottoms are spotty brown, 2 to 4 minutes. Return the crusts to the baking sheets grilled side up. Spread each with a quarter of the softened goat cheese and then top with the beet greens, grilled beets, and figs. Top with the provolone, breaking it into pieces so that most of each pizza is covered. Return the pizzas to the grill, cover and cook until the bottoms are spotty brown, the greens are wilted, and the cheese is melted, 2 to 3 minutes longer, Transfer the pizzas to a cutting board, cut into pieces, and serve.

Magic Mushroom Medley Grilled Pizza

This pizza is a mushroom lover’s dream, showcasing them with an accent of garlic and cognac. You can either use store-bought pizza dough or make your own.

• 2 Tbs. unsalted butter
• 4 Tbs. olive oil, divided
• Kosher salt
• 1 leek, washed well (be fastidious), cut into 1/4 inch thick rounds, and separated into rings
• 10 oz. mixed wild mushrooms, such as morels, chanterelles, hen of the woods, lobster, king oyster, or other exotic varieties (or reconstituted dried mushrooms), sliced
• 3 oz. cognac
• 1/4 cup uncooked cornmeal, for rolling the dough
• 1 ball (8 oz.) prepared pizza dough, at room temperature
• 1/2 cup Roasted Garlic Paste
• 6 oz. Camembert cheese, rind removed if preferred, cut into 1/4 inch thick strips
• Leaves from 4 sprigs fresh thyme or 2 tsp. dried thyme
• Freshly ground black pepper

Heat a large sauté pan over medium heat for 1 to 2 minutes. Add the butter and 2 Tbs. of the oil. When the butter bubbles, add a pinch of salt, stir, and add the leek. Cook for 2 to 3 minutes, then add the mushrooms and cook, stirring occasionally, until browned on the edges, about 10 minutes. Add the cognac, let sit for 5 seconds, then light a long match to it. Stand back and keep wayward clothing and shaggy hair away from the dancing flames. (If you have a gas stove, be aware that spattering particles may cause the alcohol to ignite prematurely.) The flame should burn out after about 10 seconds. If it continues to burn, put it out by placing a lid on the pan. Remove from the heat and reserve for topping.

Heat your grill as directed in the master instructions below.

Sprinkle your work surface with the cornmeal. Place the dough in the middle of the surface. You can either roll out the dough with a rolling pin, stretch it out with your hands, or press it out from the center against the work surface. Ideally, you want a 12-inch, organically shaped piece of dough—round, square, or rectangular—1/8- to 1/4 inch thick. Just before grilling, drizzle or brush both sides generously with the remaining olive oil.

Grill the first side of the crust following the instructions below. Use tongs to transfer it from the grill to a peel or rimless baking sheet.

Flip the crust to reveal the grilled side. Spread the entire surface with the garlic paste, then with the mushroom-leek mixture. Artfully arrange the cheese over the top. Finish grilling the pizza following the instructions below.

Remove from the grill, sprinkle with the thyme, and season generously with salt and pepper. Slice and serve immediately.

Master directions for grilling pizza

For Gas Grills

• Heat the grill by setting all the burners on high. After lighting, close the lid and leave on high for 10 minutes, then reduce the heat of all the burners to medium.
• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling a few more minutes until the bottom is well marked and nicely browned.
• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
• Switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner.
• Set the pizza back on the grate over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza halfway through the cooking time.
• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

For Charcoal Grills

• Build a fire by lighting 50 to 60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed (20 to 30 minutes or 450°F inside the grill), move them all to one side of the grill.
• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat—over the side without briquettes—on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.
• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
• Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.
• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

Maine Event Lobster & Corn Grilled Pizza

No summer home in Kennebunkport? This pizza's the next best thing, layering meaty chunks of lobster with fresh corn, chives, and luxurious triple- crème cheese. If you can't find lobster in your market, buy frozen cooked crayfish; it makes a tasty and economical substitute. You can use store-bought pizza dough or make your own.

• 2 ears corn, husked
• 3 tablespoons olive oil, divided
• Kosher salt to taste
• 1/4 cup (1/2 stick) unsalted butter
• 1 cup Crushed Tomato Sauce 
• 2 tablespoons crème fraîche
• 1/4 cup uncooked grits or polenta, for rolling the dough
• 1 ball prepared pizza dough, at room temperature
• 4 ounces St. Andre cheese (a triple crème cheese)
• 1 cup cooked lobster meat
• 4 fresh chives, thinly sliced
• Freshly ground black pepper to taste

Preheat the grill per the master directions below.

Brush the corn with 1 tablespoon of the oil and season with salt, then place on the cooking grate directly over the heat and grill, turning occasionally, until it begins to brown, about 8 minutes. Let cool. Remove the kernels from the cob. Reserve for topping.

Just before making the pizza, in a small saucepan over medium heat (or on the grill), melt the butter. Reduce the heat to low or set it off to the side of the grill.

In a medium bowl, combine the tomato sauce and crème fraîche.

Roll out and shape the dough, then grill the first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

Spread the entire surface with the sauce. Top with the corn and cheese.

Finish grilling the pizza per the master instructions.

While the pizza finishes cooking, add the lobster meat to the butter. Cover and warm for 3 minutes, then remove from the heat. When the pizza is hot off the grill, arrange the lobster on top. Sprinkle with the chives and season with salt and pepper. Slice and serve immediately.

Master directions for grilling pizza:

For Gas Grills

• Heat the grill by setting all the burners on high. After lighting, close the lid and leave on high for 10 minutes, then reduce the heat of all the burners to medium. Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling a few more minutes until the bottom is well marked and nicely browned.
• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
• Switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner.
• Set the pizza back on the grate over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza halfway through the cooking time.
• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

For Charcoal Grills

• Build a fire by lighting 50 to 60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed (20 to 30 minutes or 450°F inside the grill), move them all to one side of the grill.
• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat—over the side without briquettes—on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.
• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
• Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.
• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

Yukon Gold Rush Grilled Pizza

Potatoes, garlic paste, Gruyère, and black olives come together to create a sophisticated pizza.

• 4 medium Yukon Gold potatoes, left unpeeled and cut into 1/2-inch-thick rounds
• 4 Tbs. olive oil, divided
• Kosher salt
• 4 oz. thickly sliced pancetta, diced
• 1/4 cup uncooked cornmeal
• 1 ball (8 oz.) prepared pizza dough, at room temperature
• 1/2 cup Roasted Garlic Paste
• 1-1/2 cups grated Gruyère cheese
• 1/4 cup Niçoise olives, drained and pitted
• Leaves from 2 sprigs fresh rosemary or 2 tsp. dried rosemary
• Freshly ground black pepper

Preheat the grill as per the master instructions below

.Brush the sliced potatoes with 2 Tbs. of the oil and season with salt. Place them on the cooking grate over indirect heat, and grill until well marked and cooked through, about 20 minutes (or bake on a sheet pan in a preheated 350°F oven), turning them once. Reserve for topping.

Meanwhile, heat a heavy sauté pan over medium-high heat for 1 to 2 minutes, then fry the pancetta, stirring, until crisp. Reserve for topping.

Sprinkle your work surface with the cornmeal. Place the dough in the middle of the surface. You can either roll out the dough with a rolling pin, stretch it out with your hands, or press it out from the center against the work surface. Ideally, you want a 12-inch, organically shaped piece of dough—round, square, or rectangular—1/2- to 1/4 -inch thick. Just before grilling, drizzle or brush both sides generously with the remaining olive oil.

Grill the first side of the crust following the instructions below. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side. Spread the entire surface with the garlic paste and sprinkle with half the cheese. Cover with the potato slices, placing them edge to edge. Sprinkle with the pancetta and the remaining cheese. Artfully arrange the olives and rosemary over the top. Finish grilling the pizza following the instructions below. Remove the pizza from the grill. Season with salt and pepper. Slice and serve immediately.

Master directions for grilling pizza

For Gas Grills

• Heat the grill by setting all the burners on high. After lighting, close the lid and leave on high for 10 minutes, then reduce the heat of all the burners to medium.
• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling a few more minutes until the bottom is well marked and nicely browned.
• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
• Switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner.
• Set the pizza back on the grate over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza halfway through the cooking time.
• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

For Charcoal Grills

• Build a fire by lighting 50 to 60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed (20 to 30 minutes or 450°F inside the grill), move them all to one side of the grill.
• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat—over the side without briquettes—on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.
• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
• Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.
• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

Fresh Spinach & Gruyère Pizza

If you want to omit the bacon in this recipe, I'd suggest increasing the cheese just a bit. 

For the dough:

• 1 tsp. active dry yeast
• 1/4 tsp. sugar
• 1/2 cup warm water (100° to 120°F)
• 1-1/2 cups all-purpose flour
• 1/2 tsp. salt
• Olive oil for greasing the mixing bowl

For the pizza:

• 1/4 lb. sliced smoked bacon or pancetta (about five 1/4-inch-thick slices), cut in 1/2-inch pieces
• Olive oil for brushing the dough
• 1/4 cup thinly sliced scallions (white and light green parts)
• 4 oz. coarsely grated Gruyère cheese

For the salad topping:

• 2 tsp. red-wine vinegar
• 1/2 tsp. Dijon mustard
• 2 Tbs. olive oil
• Salt and freshly ground black pepper to taste
• 4 oz. loose baby spinach or 1/2 bunch tender young spinach, stemmed if needed, washed, and spun dry
• 1 hard-cooked egg, chopped

To make the dough -- In a mixing bowl, dissolve the yeast and sugar in the water. Let rest until foamy, about 5 minutes. Add the flour and salt; mix until blended. Knead the dough on a very lightly floured surface for 10 minutes or until smooth and elastic. Put it in a lightly oiled mixing bowl, cover loosely, and set in a warm place (70° to 80°F) until doubled in bulk, about 2 hours.

To make the pizza -- Put a baking stone on the upper middle rack of the oven and heat the oven to 475°F. In a small skillet over medium heat, brown the bacon. Drain on paper towels and set aside. On a heavily floured surface, flatten the dough ball. Roll the dough into a 12-inch circle, lifting and stretching from underneath with the back of your hands. (If the dough resists, let it rest for a few minutes and then resume rolling.) The outside edges should be about 1/4 inch thick, the center a bit thinner. Transfer the dough to a floured pizza paddle or the floured back of a baking sheet. Brush the dough with the olive oil and sprinkle the scallions evenly to within 1/2 inch of the edge. Sprinkle on the cheese and the reserved bacon. Transfer the pizza onto the baking stone in the oven with a quick jerk of the paddle. Check the pizza after 2 or 3 minutes and deflate any giant bubbles if need be.

To make the topping -- While the pizza bakes, whisk together the vinegar, mustard, and olive oil; season with salt and pepper. When the edges of the crust are lightly browned and the cheese is bubbling, 10 to 12 minutes, return the pizza to the paddle or transfer it to a cutting board. Toss the spinach with the vinaigrette and pile it on the pizza. Sprinkle with the chopped egg, slice with a chef's knife, and serve immediately.

Grilled Pizza with Tapenade, Roasted Onions and Blue Cheese

If you're pressed for time, you can easily make this pizza with store-bought dough.

For the dough:

• 1 package (2-1/4 tsp.) active dry yeast
• 1-1/4 cups warm water (about 105°F)
• 1-1/4 lb. (about 4-1/4 cups) all-purpose flour
• 2 tsp. kosher salt; more for sprinkling the crust
• 1/4 cup olive oil; more for brushing

For the pizza:

• 1-1/4 cups Olive Tapenade
• 3-1/2 cups Roasted Vidalia Onions
• 3 cups crumbled blue cheese

Make the dough:

Stir the yeast into the water; let sit for 15 minutes. Combine the flour and salt in the bowl of a stand mixer fitted with the dough hook or in a large bowl. On low speed in the stand mixer or stirring with a wooden spoon, slowly add the yeast mixture and the olive oil alternately to the flour. Knead for 6 minutes on low speed in the stand mixer or on a floured surface by hand until it becomes elastic. The dough should feel soft and just a little sticky. If it feels grainy or dry, add 1 tablespoon warm water at a time (up to 1/4 cup). Knead for another 2 minutes by hand on a floured surface.

Transfer the dough to a lightly oiled bowl that’s at least twice the size of the dough and cover with a damp dishtowel. Let rise at room temperature until almost doubled, about 1 hour. The dough is ready when you poke a finger in it and it holds the impression.

Punch down the dough and divide it into eight 4-ounce balls. Put each ball on a floured surface and, with your hands, flatten and stretch it into a disk that's about 1/2 inch thick. The dough will be fairly elastic and will tend to spring back. Cover each piece with plastic and let rest for 5 minutes. Stretch or roll each disk into an 8- to 10-inch round about 1/8 inch thick (the thinner, the better). If they continue to seem springy and resist rolling, cover and let rest for a few more minutes. Line a rimmed baking sheet with parchment or waxed paper and layer the rounds on it with a sheet of parchment or waxed paper between.

Make the pizza:

Prepare a hot charcoal or gas grill fire. If using charcoal, spread the hot coals across half of the charcoal grate and leave the other half clear. If using gas, turn one of the burners to low to create a cooler zone. Scrub the grill grate with a wire brush and then wipe the grate with a paper towel dipped in oil.

Use both hands to pick up a round of dough. Moving quickly and holding the top edge of the dough, lay the bottom edge (oiled side down) on the hot part of the grill. As soon as the first edge of the dough makes contact with the grill grate, pull gently on the dough as you finish laying it down to stretch it thinly. (If you are able to fit 2 pizzas on the hot part of the grill at the same time, grill 2 at a time.)

Brush the top of the dough with olive oil and sprinkle with salt. Grill without moving until the pizza browns and develops good grill marks on the bottom, 1 to 3 minutes; check frequently to prevent burning.

Using tongs, transfer the dough, browned side up, to a baking sheet and cover the grill. Spread a thin layer of the tapenade all over the browned side of the crust. Scatter one-eighth of the roasted onions and blue cheese over the surface of the pizza. Usig tongs and a wide spatula, slide the pizza, raw side down, back to the hot side of the grill and close the lid. When the bottom has browned and developed strong grill marks, 1 to 3 minutes, move the pizza to the cooler part of the grill.

Close the lid and grill until the pizza toppings are hot to the touch, 3 to 8 minutes more. Check the bottom of the pizza frequently, turning the pizza from back to front and side to side to prevent burning in case your grill has any hot spots. Transfer pizza to a cutting board and repeat with remaining dough rounds and toppings. If you want the cooked pizzas to remain hot, put them in a 200° F oven as you finish them.

Maine Event Lobster & Corn Grilled Pizza

No summer home in Kennebunkport? This pizza's the next best thing, layering meaty chunks of lobster with fresh corn, chives, and luxurious triple- crème cheese. If you can't find lobster in your market, buy frozen cooked crayfish; it makes a tasty and economical substitute. You can use store-bought pizza dough or make your own.

• 2 ears corn, husked
• 3 tablespoons olive oil, divided
• Kosher salt to taste
• 1/4 cup (1/2 stick) unsalted butter
• 1 cup Crushed Tomato Sauce 
• 2 tablespoons crème fraîche
• 1/4 cup uncooked grits or polenta, for rolling the dough
• 1 ball prepared pizza dough, at room temperature
• 4 ounces St. Andre cheese (a triple crème cheese)
• 1 cup cooked lobster meat
• 4 fresh chives, thinly sliced
• Freshly ground black pepper to taste

Preheat the grill per the master directions below.

Brush the corn with 1 tablespoon of the oil and season with salt, then place on the cooking grate directly over the heat and grill, turning occasionally, until it begins to brown, about 8 minutes. Let cool. Remove the kernels from the cob. Reserve for topping.

Just before making the pizza, in a small saucepan over medium heat (or on the grill), melt the butter. Reduce the heat to low or set it off to the side of the grill.

In a medium bowl, combine the tomato sauce and crème fraîche.

Roll out and shape the dough, then grill the first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

Spread the entire surface with the sauce. Top with the corn and cheese.

Finish grilling the pizza per the master instructions.

While the pizza finishes cooking, add the lobster meat to the butter. Cover and warm for 3 minutes, then remove from the heat. When the pizza is hot off the grill, arrange the lobster on top. Sprinkle with the chives and season with salt and pepper. Slice and serve immediately.

Master directions for grilling pizza:

For Gas Grills

• Heat the grill by setting all the burners on high. After lighting, close the lid and leave on high for 10 minutes, then reduce the heat of all the burners to medium. Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling a few more minutes until the bottom is well marked and nicely browned.
• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
• Switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner.
• Set the pizza back on the grate over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza halfway through the cooking time.
• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

For Charcoal Grills

• Build a fire by lighting 50 to 60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed (20 to 30 minutes or 450°F inside the grill), move them all to one side of the grill.
• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat—over the side without briquettes—on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.
• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
• Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.
• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

Pizza with Cherry Tomato and Basil Salad

Hot pizza and cool salad makes this an "everything-in-one" pizza.

• 1 lb. pizza dough
• 1-1/2 cups coarsely grated smoked mozzarella cheese (or Scamorza)
• 2 Tbs. extra-virgin olive oil
• 2 Tbs. balsamic vinegar
• 1 garlic clove, minced
• Salt and freshly ground black pepper
• 6 oz. yellow cherry tomatoes, halved
• 6 oz. red cherry tomatoes, halved
• 1/2 cup loosely packed fresh basil leaves, cut into thin strips

Thirty minutes before baking, preheat the oven to 500°F. Place a pizza stone on the bottom rack of the oven and heat for at least 30 minutes.

On a floured surface, divide the dough into 2 pieces and form into balls. Roll 1 piece of dough into a 10- to 11-inch circle, 3/8 inch thick. Transfer to a heavily floured pizza peel. Top with half of the smoked mozzarella cheese, distributing evenly. Slide the pizza onto the pizza stone and bake until golden and crisp, 8 to 12 minutes.

In the meantime, whisk together the oil, vinegar, and garlic in a bowl to make a vinaigrette. Season with salt and pepper. Add the yellow and red cherry tomatoes and toss together.

When the pizza is done, place on a platter. Top with half each of the tomatoes, vinaigrette, and basil. Serve immediately.

Make a second pizza with the remaining ingredients.

Grilled Goat Cheese Pizza with Figs, Beets, and Wilted Greens

Pizza may not be the first thing you think of for the grill, but it grills beautifully and is easily topped with a variety of meatless options. Here, grilled beets and their greens are surprisingly delicious toppings.

• 4 medium beets with tops, beets peeled and sliced 1/4 inch thick, and beet greens washed, stemmed, and thinly sliced
• 4 tsp. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 lb. pizza dough (white or whole wheat), at room temperature
• All-purpose flour, as needed
• Cornmeal, as needed
• 4 oz. goat cheese, softened
• 1/3 cup chopped dried figs
• 4 thin slices provolone (about 3 oz.)

Prepare a high gas or charcoal grill fire.


In a medium bowl, toss the beets with 2 tsp. of the oil and a light sprinkling of salt and pepper. In another medium bowl, toss the beet greens with the remaining 2 tsp. oil and a light sprinkling of salt and pepper.


Turn the dough out onto a lightly floured surface. Using a dough scraper or sharp knife, quarter the dough. Working with 1 piece at a time, stretch or roll each piece of dough into a rustic 12x3-1/2- to 4-inch oval. If the dough resists stretching, let it rest for a few minutes while you work on the other pieces. Transfer to large cornmeal-coated rimmed baking sheets.


Grill the beets, covered and turning once, until tender and spotty brown on both sides, 8 to 10 minutes. Return the beets to their bowl and set aside.


Reduce the grill heat to medium low (or let the fire die down). Arrange the pizzas on the grill perpendicular to the grate. Cover and grill, moving them around as needed to ensure even cooking, until the bottoms are spotty brown, 2 to 4 minutes. Return the crusts to the baking sheets grilled side up. Spread each with a quarter of the softened goat cheese and then top with the beet greens, grilled beets, and figs. Top with the provolone, breaking it into pieces so that most of each pizza is covered. Return the pizzas to the grill, cover and cook until the bottoms are spotty brown, the greens are wilted, and the cheese is melted, 2 to 3 minutes longer, Transfer the pizzas to a cutting board, cut into pieces, and serve.

Fresh Spinach & Gruyère Pizza

If you want to omit the bacon in this recipe, I'd suggest increasing the cheese just a bit. 

For the dough:

• 1 tsp. active dry yeast
• 1/4 tsp. sugar
• 1/2 cup warm water (100° to 120°F)
• 1-1/2 cups all-purpose flour
• 1/2 tsp. salt
• Olive oil for greasing the mixing bowl

For the pizza:

• 1/4 lb. sliced smoked bacon or pancetta (about five 1/4-inch-thick slices), cut in 1/2-inch pieces
• Olive oil for brushing the dough
• 1/4 cup thinly sliced scallions (white and light green parts)
• 4 oz. coarsely grated Gruyère cheese

For the salad topping:

• 2 tsp. red-wine vinegar
• 1/2 tsp. Dijon mustard
• 2 Tbs. olive oil
• Salt and freshly ground black pepper to taste
• 4 oz. loose baby spinach or 1/2 bunch tender young spinach, stemmed if needed, washed, and spun dry
• 1 hard-cooked egg, chopped

To make the dough -- In a mixing bowl, dissolve the yeast and sugar in the water. Let rest until foamy, about 5 minutes. Add the flour and salt; mix until blended. Knead the dough on a very lightly floured surface for 10 minutes or until smooth and elastic. Put it in a lightly oiled mixing bowl, cover loosely, and set in a warm place (70° to 80°F) until doubled in bulk, about 2 hours.

To make the pizza -- Put a baking stone on the upper middle rack of the oven and heat the oven to 475°F. In a small skillet over medium heat, brown the bacon. Drain on paper towels and set aside. On a heavily floured surface, flatten the dough ball. Roll the dough into a 12-inch circle, lifting and stretching from underneath with the back of your hands. (If the dough resists, let it rest for a few minutes and then resume rolling.) The outside edges should be about 1/4 inch thick, the center a bit thinner. Transfer the dough to a floured pizza paddle or the floured back of a baking sheet. Brush the dough with the olive oil and sprinkle the scallions evenly to within 1/2 inch of the edge. Sprinkle on the cheese and the reserved bacon. Transfer the pizza onto the baking stone in the oven with a quick jerk of the paddle. Check the pizza after 2 or 3 minutes and deflate any giant bubbles if need be.

To make the topping -- While the pizza bakes, whisk together the vinegar, mustard, and olive oil; season with salt and pepper. When the edges of the crust are lightly browned and the cheese is bubbling, 10 to 12 minutes, return the pizza to the paddle or transfer it to a cutting board. Toss the spinach with the vinaigrette and pile it on the pizza. Sprinkle with the chopped egg, slice with a chef's knife, and serve immediately.

Cracker-Thin Pizza with Cherry Tomatoes, Fresh Mozzarella, Ricotta, and Basil

This single-serving version of pizza Margherita uses both fresh mozzarella and creamy ricotta cheese, plus ripe cherry tomatoes, all topping a super-thin crust.

• 4 oz. Make-Ahead Pizza Dough (1/8 of the full recipe; a dough ball about the size of a peach)
• 1/4 cup Easy Pizza Sauce 
• 1 oz. fresh mozzarella, cut or broken into 1/2-inch chunks
• 1 oz. fresh whole-milk ricotta
• 2 oz. ripe cherry tomatoes, halved
• 8 large fresh basil leaves, thinly sliced

 

At
least 30 minutes before baking, position a rack in the bottom third of the oven
and if using a pizza stone, set it on the rack. (If you don’t have a stone, use
a heavy-duty 13x18-inch baking sheet lightly oiled with olive oil.) Heat the
oven to 550°F. If using a pizza stone, dust a peel with unbleached all-purpose
flour.

While
the oven heats, generously flour the dough and then stretch and tuck it under
itself, giving it quarter turns as you form a ball of dough with a smooth top.
Let rest on the work surface, covered with plastic wrap, for at least 30
minutes and up to 1 hour. Meanwhile, prep all the toppings as directed in the
ingredient list before you begin shaping your dough.

Once
the dough has rested, very lightly flour your work surface and lay your dough
ball in the center of the floured area. Flour your hands and then, using your
palms and fingertips, press and stretch the dough into a rough circle about 12
inches in diameter and 1/16-inch thick. Or use a floured rolling pin to roll
the dough into a circle; if sticky spots occur, flour your fingertips (or your
rolling pin) and continue stretching the dough. Flip the dough occasionally so
it doesn’t stick to the work surface, and use a dough scraper to detach the
dough from the work surface if it does stick. If the dough continually
contracts, let it rest, covered with plastic wrap, at room temperature for 10
to 15 minutes before resuming the stretching process. It’s OK if your dough
isn’t a perfect circle. Transfer the stretched dough to the prepared pizza peel
or baking sheet.

Using
the back of a large spoon, spread the tomato sauce onto the stretched dough,
leaving about a 1/2-inch border. Distribute the mozzarella, small dollops of the ricotta, and the cherry tomatoes evenly across the pizza.

If
using a baking sheet, put it on the rack. If using a pizza stone, shake the peel
a bit to make sure the pizza isn’t stuck and then slide the pizza off the peel
and onto the heated stone (Aim for the back of the stone and place the end of
the peel there). Bake, turning the pizza with a peel or tongs if one side
browns faster than the other, until the crust is nicely browned and crisp and
the cheese is bubbly, about 5 to 7 minutes on a pizza stone, or 10 to 12
minutes on a baking sheet. Transfer the pizza to a cutting board, scatter the basil over the pizza, and let stand
for 1 to 2 minutes before cutting it with a pizza wheel, kitchen shears, or a
chef’s knife.

Sicilian-Style Pizza with Sweet Potatoes, Bacon, Provolone and Chives

The extra-thick Sicilian-style crust in this pizza gets a bit of nutty crunch from cornmeal in the dough. Sweet potatoes are an unexpected topping, but when sliced super-thin, they bake up tender and sweet, with the bacon providing a salty counterpoint.

• Extra-virgin olive oil
• Unbleached all-purpose flour, for rolling
• 1-1/2 lb. Make-Ahead Pizza Dough, cornmeal variation (3/4 of the full recipe, a dough ball about the size of a grapefruit)
• 1 scant cup Easy Pizza Sauce 
• 8 oz. thinly sliced provolone
• 3 oz. thick slab bacon, diced and cooked until just shy of crisp
• 3 oz. raw sweet potatoes, peeled and very thinly sliced on a mandoline
• 1/2 tsp. thinly sliced fresh chives

At
least 30 minutes before baking, position a rack in the bottom third of the oven
and if using a pizza stone, set it on the rack. (If you don’t have a stone, use
a heavy-duty 13x18-inch baking sheet lightly oiled with olive oil.) Heat the
oven to 500°F. If using a pizza stone, dust a peel with unbleached all-purpose
flour.

While
the oven heats, generously flour the dough and then stretch and tuck it under
itself, giving it quarter turns as you form a ball of dough with a smooth top.
Let rest on the work surface, covered with plastic wrap, for at least 30
minutes and up to 1 hour. Meanwhile, prep all the toppings as directed in the
ingredient list before you begin shaping your dough.

Once
the dough has rested, very lightly flour your work surface and lay your dough
ball in the center of the floured area. Flour your hands and then, using your
palms and fingertips, press and stretch the dough into a rough circle about 12
inches in diameter and 1/2-inch thick. Or use a floured rolling pin to roll the
dough into a circle; if sticky spots occur, flour your fingertips (or your
rolling pin) and continue stretching the dough. Flip the dough occasionally so
it doesn’t stick to the work surface, and use a dough scraper to detach the
dough from the work surface if it does stick. If the dough continually
contracts, let it rest, covered with plastic wrap, at room temperature for 10
to 15 minutes before resuming the stretching process. It’s OK if your dough
isn’t a perfect circle. Transfer the stretched dough to the prepared pizza peel
or baking sheet (if using a baking sheet, try to press the dough all the way
out to the corners).

Using
the back of a large spoon, spread the tomato sauce onto the stretched dough,
leaving about a 1/2-inch border. Distribute the provolone, bacon, and sweet potatoes evenly over the sauce.

If
using a baking sheet, put it on the rack. If using a pizza stone, shake the
peel a bit to make sure the pizza isn’t stuck and then slide the pizza off the
peel and onto the heated stone (Aim for the back of the stone and place the end
of the peel there). Bake, turning the pizza with a peel or tongs if one side
browns faster than the other, until the crust is nicely browned and crisp and
the cheese is bubbly, about 20 to 25 minutes on a pizza stone, or 25 to 30
minutes on a baking sheet. Transfer the pizza to a cutting board, scatter the chives over the pizza, and let stand
for 1 to 2 minutes before cutting it with a pizza wheel, kitchen shears, or a
chef’s knife.

Grilled Pizza with Buffalo Chicken and Blue Cheese

It didn’t take much imagination for me to come up with this pairing and just like with wings, the combination is great on pizza. You can cook this pizza either in the oven or on the grill.

• 1-1/2 cups thinly sliced leftover chicken
• 1/4 cup Original Frank’s Hot Sauce or your favorite brand
• 1 lb. pizza dough, stretched into a 12-inch round
• 1 Tbs. olive oil
• 6 oz. blue cheese, crumbled
• Kosher salt and freshly ground black pepper 
• 3 Tbs. thinly sliced fresh chives or scallion greens

In a medium bowl, toss the chicken with the hot sauce.

To Bake the Pizza:

Heat the oven to 450°F. Set a large pizza stone on the middle rack.

Set the stretched-out dough on a lightly floured pizza peel, and brush the dough with olive oil. Arrange the sliced chicken and blue cheese over the dough, and season with salt and pepper.  

Slide the pizza from the peel onto the pizza stone. Bake until the crust is well browned and crisp and the cheese is melted and browned, 10 to 12 minutes. Transfer the pizza to a cutting board, and sprinkle with chives or scallion greens just before serving.

To Grill the Pizza:

Heat a gas grill to medium-high or prepare a charcoal fire with a moderate and a low zone (to build a two-zone fire, set a couple of layers of charcoal on one side of the grill and a sparse single layer of charcoal on the other side).

Grease a large baking sheet with olive oil and set the stretched-out pizza dough on top.

Carry the dough and toppings to the grill. Brush the top of the dough lightly with 1 Tbs. oil. Using both hands, set the pizza dough onto the grill grates (on the hotter part of the charcoal fire). Cook, covered on the gas grill, until the top of the pizza starts to bubble and the bottom gets nice grill marks (but does not burn), 2 to 3 minutes. If the dough appears to be burning, reduce the heat on the gas grill to medium or transfer the dough to the cooler part of the charcoal fire.

Flip the dough using tongs and a large metal spatula (one in each hand). Transfer it to the cooler part of the fire if cooking over charcoal, or reduce the heat to medium-low on a gas grill. Sprinkle with the sliced chicken and the blue cheese. Cook, covered, until the chicken heats through and the cheese melts, about 6 minutes.

Transfer the pizza to a cutting board, and sprinkle with chives or scallion greens just before serving.

Chicken Caesar Pizza

The pungent tanginess of a well-made Caesar salad is a restaurant staple. In this pizza, the grilled crust stands in for the croutons and the Parmigiano-Reggiano melts into the chicken for a more intense Caesar experience, one that Brutus would never betray. You can use store-bought pizza dough or make your own.

• 1 large boneless, skinless chicken breast (about 12 oz.) or 1-1/2 cups shredded cooked chicken breast
• 3 Tbs. olive oil, divided
• Kosher salt and freshly ground black pepper to taste
• 1/4 cup uncooked grits or polenta, for rolling the dough
• 1 8-oz. ball prepared pizza dough, at room temperature
• 1/2 cup Roasted Garlic Paste
• 1-1/4 cups grated Fontina cheese
• 1 heart of romaine, cut crosswise into 1/2-inch-wide ribbons
• 2 Tbs. homemade or store-bought Caesar salad dressing  
• 2 Tbs. freshly grated Parmigiano-Reggiano cheese

If you’re not using leftover chicken, preheat the grill per the master instructions below.

Brush the chicken breast with 1 Tbs. of the oil and season with salt and pepper. Place the chicken on the cooking grate directly over the heat and grill until no longer pink in the middle, 10 to 12 minutes. Set aside and, when almost ready to use, cut into 14-inch-thick strips.

Roll out and shape the dough, then grill the first side of the crust per the master instructions below. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

Spread the entire surface with the garlic paste, then top with the chicken and sprinkle with the Fontina.

Finish grilling the pizza per the master instructions below.

Just before the pizza is done, toss the romaine with the dressing and 1 Tbs. of the Parmigiano in a medium bowl. Remove the pizza from the grill and immediately top with dressed romaine. Sprinkle with the remaining 1 Tbs. Parmigiano and season with salt and pepper. Slice and serve immediately.

Master directions for grilling pizza

For Gas Grills

• Heat the grill by setting all the burners on high. After lighting, close the lid and leave on high for 10 minutes, then reduce the heat of all the burners to medium.
• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling a few more minutes until the bottom is well marked and nicely browned.
• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
• Switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner.
• Set the pizza back on the grate over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza halfway through the cooking time.
• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

For Charcoal Grills

• Build a fire by lighting 50 to 60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed (20 to 30 minutes or 450°F inside the grill), move them all to one side of the grill.
• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat—over the side without briquettes—on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.
• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
• Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.
• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

Maple-Roasted Butternut Squash, Chard, and Sausage Flatbread

There’s a double dose of pure maple syrup in this hearty flatbread. It flavors the butternut squash and sweetens a vinaigrette that dresses an unusual topping: finely shredded raw chard leaves. The fresh-tasting chard in combination with the savory, salty sausage and creamy ricotta on the flatbread is heavenly.

• 1 lb. pizza dough, thawed if frozen
• 1 lb. butternut squash, peeled, halved lengthwise, seeded, and sliced crosswise 1/4 inch thick
• 3 Tbs. pure maple syrup
• 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Semolina or cornmeal, for dusting the pan
• 1/2 small red onion, thinly sliced (3/4 cup)
• 1 Tbs. fresh thyme, coarsely chopped
• 6 oz. fresh pork sausage (hot or sweet), removed from casings if necessary, and crumbled
• 6 oz. fresh whole-milk ricotta (3/4 cup)
• 3/4 oz. finely grated Pecorino Romano (3/4 cup using a rasp grater)
• 1 tsp. apple cider vinegar
• 2 cups very thinly sliced Rainbow chard leaves

Position a rack in the center of the oven and heat the oven to 450°F. Let the pizza dough stand at room temperature while you roast the squash.

In a large bowl, toss the squash with 2 Tbs. of the maple syrup, 1-1/2 tsp. of the oil, 1/4 tsp. salt, and 1/8 tsp. pepper. Spread it in a single layer on a large heavy-duty rimmed baking sheet and roast until tender and lightly browned, about 12 minutes. Let cool to warm.

Dust another large heavy-duty rimmed baking sheet with semolina or cornmeal. On a lightly floured work surface, roll the dough into a 1/4-inch-thick oval; transfer to the prepared baking sheet.

Lower the oven temperature to 425°F. In the large bowl, gently toss the squash, onion, thyme, 1-1/2 tsp. of the remaining oil, 1/2 tsp. salt, and 1/4 tsp. pepper

Scatter the squash mixture evenly over the dough, then scatter the sausage and teaspoonfuls of ricotta all over. Sprinkle with the pecorino and bake until the crust is golden-brown and crisp, about 30 minutes.

In a large bowl, whisk the remaining 1 Tbs. syrup and 1 Tbs. oil, the vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the chard to the bowl, and toss to coat. Scatter the chard over the flatbread. Cut into pieces and serve.