CIA Recipe: Grilled Pizza
Hyde Park, NY – Everyone loves pizza. But who wants to turn on an oven in
the height of the summer heat? The chefs at The Culinary Institute of America
have a great alternative that beats calling out for delivery: use your outdoor
grill to make a fresh and delicious smoky-flavored pie.
Making bread on top of coals is as old as fire and dough.
Flatbreads of many types, like Indian-style naan and
Mexican tortillas, have been traditionally grilled all over the world.
"The key to making a great grilled pizza is shaping the
crust," says CIA Chef Howie Velie. "Start with fresh
dough, and roll or stretch it so the center is about 1/4-inch thick. I prefer
to keep them small in diameter so they are easier to manage and get off the
Pizza can be made on your gas grill or any outdoor fire. For
best results, make your own fresh dough, roll or stretch it to the desired size,
and don't worry if it isn't perfectly round. Brush with oil, and place the
oiled side directly onto the grill. Once it's down,
brush the other side with oil. Flip it over as soon as the dough is marked on
the down side and begins to puff up slightly. You are now ready to sauce and
top the pie.
Sauté or grill the onions for the pizza before you begin. If
you prefer, you can use uncooked onions instead. In that case, use a sweet
onion like a Walla Walla or Vidalia. The tomato sauce that you use for the
pizza should be fairly thick and not cold.
This method produces a crispy rustic pizza. By using
favorite toppings, you can customize each one to everyone's individual taste. Pizza
is always a great party food, and this is especially true for outdoor parties
when you make the pizzas yourself.
The following recipe—along with more than 175 others—is
explained and illustrated in The Culinary
Institute of America Grilling cookbook (2006, Lebhar-Friedman),
available for purchase at bookstores nationwide or at www.ciaprochef.com/fbi/books/grilling.html.
Photo Caption and Hi-Res Image
CIA's grilled pizza. (Photo credit: CIA/Ben Fink)
View hi-res image >
Founded in 1946, The Culinary Institute of America is an
independent, not-for-profit college offering associate and bachelor's
degrees with majors in culinary arts, baking and pastry arts, and
culinary science, as well as certificate programs in culinary arts
and wine and beverage studies. As the world's premier culinary
college, the CIA provides thought leadership in the areas of health
& wellness, sustainability, and world cuisines & cultures
through research and conferences. The CIA has a network of 45,000
alumni that includes industry leaders such as Grant Achatz, Anthony
Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Johnny Iuzzini,
Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for
professionals and enthusiasts, as well as consulting services in
support of innovation for the foodservice and hospitality industry.
The college has campuses in Hyde Park, NY; St. Helena, CA; San
Antonio, TX; and Singapore.
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