Grilling Pizzas – Broders’ Style
Grilling pizza is easy, fast and flexible. You’ll get great results with both charcoal and gas grills.
1. Prepare grill – gas or charcoal: gas grill– preheat on high using all burners. charcoal grill-use enough coal to keep heat high & to be separated into two sections
2. Prepare the dough. Cut one Broders’ Large Pizza Dough into 4 equal pieces. (or cut a small ball in 2) Using a bit of flour, make each piece into a ball. Then flatten it on a lightly floured work surface. Stretch the dough into a larger shape—round is good, but any shape works. Continue to flip and stretch the dough until the dough won’t stretch any further. Let dough relax as you prepare the remaining dough.
3. Prepare toppings. Traditional sauce and mozzarella cheese pizzas as well as ones with more exotic ingredients are both very easy. Ingredients can be prepared well in advance.
Charcoal grill–push coals to one side to maintain a hot fire on half of the grill. Spread out the rest for a low heat fire on the other side.
Gas grill– continue to use all burners. Place dough on hot grill. For the final cook with toppings you can turn a burner off
Grill! Place dough on hot side of grill about 1-2 minutes. Flip dough, grilling second side about 1 minute and quickly remove from fire. Add toppings to the most cooked side of the pizza, then replace on low heat side of the fire. Close the lid until bottom is cooked and toppings are warm. Remove to cutting board – slice and enjoy!
For a number of pizzas, you may want to par-cook all the dough at once, then top and finish all together. Simple!
Bucatini all’ Amatriciana
- 1 tablespoon Broders’ extra virgin olive oil
- 1 medium onion, sliced thin
- 3 cloves garlic, sliced
- 1/4 pound guanciale, in 1-inch slivers 1/4 -inch thick
- 3 cups canned San Marzano tomatoes (about a 28-ounce can)
- 1/2 teaspoon red chili flakes, or to taste
- 1/4 cup grated aged pecorino cheese, more for serving
- 1 pound bucatini
Heat oil in a 12-inch skillet. Add onion and garlic, and sauté over medium heat until transparent. Add guanciale and sauté until barely beginning to brown.
Break up tomatoes and add. Cook about 15 minutes, crushing tomatoes with a spoon, until sauce has become somewhat concentrated and homogenized. Season with chili and salt and stir in 1 tablespoon cheese. Remove from heat.
Bring a large pot of salted water to a boil, add bucatini and cook until al dente, about 9 minutes. Drain and transfer to skillet. Gently reheat contents of skillet, folding pasta and tomato sauce together until they are heated through and pasta is well-coated, about 5 minutes. Fold in remaining cheese. Check seasoning and serve with more cheese on the side.
Linguine with Lentils and Lemon
- 1/2 cup dried lentils
- 1/2 pound fresh linguine
- 1/2 stick of butter
- 1 small onion, chopped
- 2 garlic cloves, peeled and minced
- 1 lemon, juiced and zest reserved
- 2-3 tbsp. mascarpone
- Sea salt and black pepper
- Handful of Italian parsley, roughly chopped
To cook lentils: In a medium sauce pan, fill lentils and cover with plenty of water and a large pinch of salt. Bring to a boil, then simmer for about 30 minutes until tender. Drain thoroughly and keep warm.
Start boiling water for pasta. In a large skillet, big enough to hold the pasta, cook the onion on low heat with the half stick of butter. Cook till translucent. Add the garlic and cook another minute or two until fragrant. Add the drained and cooked lentils to the pan and keep the lid on to keep warm. When the water is boiling, drop the pasta and cook for 60 seconds, or until it floats to the top. Drain the pasta and immediately add it to the skillet with the lentils and onions. Add the lemon zest, lemon juice, sea salt, black pepper and 2-3 dollops of mascarpone to the pasta. Mix together with tongs until it is a nice creamy sauce and everything is well coated.
Top with parsley and enjoy immediately.