Spiaggia
980 North Michigan Avenue
Chicago
www.spiaggiarestaurant.com
For more information about the Green City Market:
www.chicagogreencitymarket.org
Read more about the restaurant:
metromix.com
Chef Tony Mantuano's Grilled Pizzas with Green City Market Summer Ingredients
Makes 3, 14-inch grilled pizzas
Ingredients:
For pizza dough:
4 cups all-purpose flour
2 teaspoons sea salt
2 envelopes active dry yeast
1 teaspoon sugar
1 1/4 cups lukewarm water
For pizza topping:
16 oz (1 pound) fresh chevre goat cheese
10 fresh apricots, sliced in half, pit removed then sliced thin
12 oz. diced pancetta fried until crispy
3 oz. fresh mint leaves, torn in half
Good quality extra virgin olive oil
Sea salt and freshly ground pepper
Directions:
In a stand mixer fitted with a dough hook or in a large bowl, combine the flour, salt, yeast, and sugar. Add the water to the dry ingredients and mix until the water is absorbed and a shaggy dough is formed. Turn the dough out onto a lightly floured board and knead until smooth, 2 to 3 minutes. Divide the dough into 3 equal pieces and shape each piece into a ball. Place on a floured cookie sheet and cover with plastic wrap. Let the dough rise in a warm place until doubled in size, about 2 hours, or store the dough in the refrigerator overnight. If refrigerated, let the dough come to room temperature before rolling, about 1 hour.
To prepare charcoal grill:
Open vents on bottom of grill and on lid. Light a heaping chimneyful of charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. You want your coals to burn for 15 to 20 minutes so that they are smoldering. Move coals to one side so that you have a hotter side from grilling, and a cooler side for resting
To prepare gas grill:
Preheat burners on high, covered, 10 minutes, then reduce heat to moderate. Turn one side on low for resting and one side medium high for grilling.
To grill pizzas by either method:
Remove plastic wrap from rounds of dough. On a floured surface, pat or roll dough rounds until 1/4 inch thick. Lightly brush olive oil on one side. Grill crusts on the oiled side until golden brown, (rotate them if one side of grill is hotter than the other), 2 to 3 minutes, remove from grill.
On a pizza peel, evenly top each crust on the grilled side with goat cheese, pancetta and drizzle 2 tbsp of olive oil spreading evenly over dough. Place pizza on hot side of grill for 1-2 minutes and then move to the low side. Grill until undersides are golden brown and cheese is melted, about 3 minutes on gas grill or 5 minutes on charcoal grill.
Remove pizzas, garnish with sliced apricots, fresh mint leaves, sea salt, fresh black pepper, and drizzle with more olive oil.
Cut pizzas into 8 wedges, serve immediately.
Tips:
Brush the dough with olive oil before putting the dough on the grill to keep it from sticking
Dough should be removed from the grill when the oiled side turns golden brown
Keep the grill on two heats, one medium high and the other low. The low side will be used to rest the pizza.
Let the dough rise in a warm place until doubled in size, about 2 hours, or store the dough in the refrigerator overnight.
Store bought pizza dough can be used instead of making your own down, following the directions on the package for cooking.
Visit the Green City Market, or your favorite local market, to pick the best seasonal ingredients of the day to make your own version of this pizza.
980 North Michigan Avenue
Chicago
www.spiaggiarestaurant.com
For more information about the Green City Market:
www.chicagogreencitymarket.org
Read more about the restaurant:
metromix.com
Chef Tony Mantuano's Grilled Pizzas with Green City Market Summer Ingredients
Makes 3, 14-inch grilled pizzas
Ingredients:
For pizza dough:
4 cups all-purpose flour
2 teaspoons sea salt
2 envelopes active dry yeast
1 teaspoon sugar
1 1/4 cups lukewarm water
For pizza topping:
16 oz (1 pound) fresh chevre goat cheese
10 fresh apricots, sliced in half, pit removed then sliced thin
12 oz. diced pancetta fried until crispy
3 oz. fresh mint leaves, torn in half
Good quality extra virgin olive oil
Sea salt and freshly ground pepper
Directions:
In a stand mixer fitted with a dough hook or in a large bowl, combine the flour, salt, yeast, and sugar. Add the water to the dry ingredients and mix until the water is absorbed and a shaggy dough is formed. Turn the dough out onto a lightly floured board and knead until smooth, 2 to 3 minutes. Divide the dough into 3 equal pieces and shape each piece into a ball. Place on a floured cookie sheet and cover with plastic wrap. Let the dough rise in a warm place until doubled in size, about 2 hours, or store the dough in the refrigerator overnight. If refrigerated, let the dough come to room temperature before rolling, about 1 hour.
To prepare charcoal grill:
Open vents on bottom of grill and on lid. Light a heaping chimneyful of charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. You want your coals to burn for 15 to 20 minutes so that they are smoldering. Move coals to one side so that you have a hotter side from grilling, and a cooler side for resting
To prepare gas grill:
Preheat burners on high, covered, 10 minutes, then reduce heat to moderate. Turn one side on low for resting and one side medium high for grilling.
To grill pizzas by either method:
Remove plastic wrap from rounds of dough. On a floured surface, pat or roll dough rounds until 1/4 inch thick. Lightly brush olive oil on one side. Grill crusts on the oiled side until golden brown, (rotate them if one side of grill is hotter than the other), 2 to 3 minutes, remove from grill.
On a pizza peel, evenly top each crust on the grilled side with goat cheese, pancetta and drizzle 2 tbsp of olive oil spreading evenly over dough. Place pizza on hot side of grill for 1-2 minutes and then move to the low side. Grill until undersides are golden brown and cheese is melted, about 3 minutes on gas grill or 5 minutes on charcoal grill.
Remove pizzas, garnish with sliced apricots, fresh mint leaves, sea salt, fresh black pepper, and drizzle with more olive oil.
Cut pizzas into 8 wedges, serve immediately.
Tips:
Brush the dough with olive oil before putting the dough on the grill to keep it from sticking
Dough should be removed from the grill when the oiled side turns golden brown
Keep the grill on two heats, one medium high and the other low. The low side will be used to rest the pizza.
Let the dough rise in a warm place until doubled in size, about 2 hours, or store the dough in the refrigerator overnight.
Store bought pizza dough can be used instead of making your own down, following the directions on the package for cooking.
Visit the Green City Market, or your favorite local market, to pick the best seasonal ingredients of the day to make your own version of this pizza.
