ho-made grilled pizza volume II: spicy salami and burrata

Right now I am on Pacific Coast Highway, thundering off a cliff / roughly towards San Diego and listening to the Greatest Hits of Downbeat Backcountry Cabaret playlist in a rental Ford Focus. Obviously I am not driving.

Because I made two pizzas last week, this ho-made grilled pizza thing is going to be a series now: ingredients change, technique remains the same.  I have done you the courtesy of copying the crust prep instructions a second time because I know most people do not want to click between two links. This one is based on a discontinued creation from some other pizza place. It now lives on only in our hearts.

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Burrata isn't particularly hard to find, but it's a pain in the ass to work with. You can't slice it like mozzarella; it doesn't spread like ricotta. If it gets too warm it turns to liquid; if you cook it too long, it becomes rubber. That said, it works on pizza. Make sure to get salami marked 'dry' or your crust will quickly become an oil delivery vehicle.

Not that it isn't anyway.

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RECIPE

Effortful time: 10 minutes 
Total time: 20 minutes
Serves: 2

INGREDIENTS

  • 1 ball Trader Joe's traditional pizza dough, from the refrigerator section
  • 1 package sliced dry salami
  • 2 tbsp. burrata, innards only, about one ball worth
  • 1/4 cup-ish of basil, ribboned
  • Olive oil spray
  • Sea salt

MAKE IT

  1. Let the dough come up from its cold temperature for about 30-40 minutes. When it's cold, it's thin and stringy and impossible to work with. After it's plumped up, this will be simple.
  2. Near the end of that waiting period, heat the grill to 450°. It has to be hazardously hot. I have a gas grill and don't know what the equivalent is for charcoal.
  3. Dump some flour onto a huge board. Plop the dough ball onto it and roll around to coat in flour. Split it into two smaller dough balls. You have two options now: you can use a rolling pin (because I don't bake I only just bought one for pizzas; a French taper kind that made me feel very gourmet-sophisticate until I realized it couldn't go through the dishwasher) or you can stretch it by hand. The former will create you slightly more regular-looking shapes but hand-pulling, while it takes longer, gives it an interesting 'rustic' 'organic' vibe. I like ovals for this. Circles don't fit on my grill.
  4. Lightly rub in olive oil to both sides of your newly-formed crust. Sprinkle with sea salt. Set aside.
  5. Grill one side. Remove, top the grilled side, and return to the grill.