Grilled Pizzetta with Stracchino, Sausage, Arugula & Chili Oil
I love the charred flavor of grilled pizza. You can top it with anything, of course, but this version is one of my favorites. It’s crispy and crunchy, kind of like a grilled cracker. Whenever I eat pizza I always give it a sprinkey-dink of crushed red pepper—it’s just better with a little kick! That’s why I make this infused oil for my pizzetta. It’s an amazing way to get a big flavor bump, and while I love this chili oil on pizza, it’s great on lots and lots of things.
Recipe information
Yield
makes: 6
Ingredients
for the chili oil
for the dough
for the pizza topping
Preparation
FOR THE CHILI OIL
Step 1
Bring the chilies and oil to a simmer in a small saucepan; remove from the heat and let the peppers steep in the oil for at least an hour or until the dough has risen and you’re ready to make the pizzas. This can be done WAY in advance.
FOR THE DOUGH
Step 2
While the oil steeps (look at you—multitasking!), combine the yeast, sugar, and 1/2 cup warm (NOT HOT!) water in a small bowl. Stir to combine and let sit for 10 to 15 minutes until foamy and yeasty-smelling.
Step 3
Combine the flour and salt in a large mixing bowl; make a well in the center of the flour and add the olive oil and the yeast mixture. Using a fork, stir until the flour and liquids are well combined. Turn the dough out onto a well-floured, clean work surface and knead until smooth and elastic, 6 to 7 minutes. Lightly coat the mixing bowl with olive oil, return the dough to the bowl, cover with plastic wrap, and let rise in a warm place until the dough has doubled in size, about 1 hour.
Step 4
When the dough is ready, portion it into six golf-ball-size pieces. Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like; I like irregular shapes). If you’re not using the dough right away, wrap each ball individually in plastic and refrigerate until ready to use.
FOR THE TOPPING AND PIZZA ASSEMBLY
Step 5
Preheat the oven to 425°F. and preheat the grill.
Step 6
Coat a large sauté pan with oil, add the sausage, and bring to medium heat. Cook the sausage until brown, 10 to 15 minutes. Remove with a slotted spoon and reserve.
Step 7
Brush the grill with oil and arrange each piece of dough on the grill; you might need to work in batches here. Grill until the dough is stiff and crisp and has lovely grill marks on it, then flip and repeat on the second side, moving occasionally so the bottom doesn’t burn.
Step 8
Put the pizzas on baking sheets, schmear each with some stracchino, top with sausage, and put as many pizzas as will comfortably fit in the oven; bake until the cheese has melted, 5 to 7 minutes. Again, you may have to work in batches. Remove the pizzas from the oven, top with arugula, and drizzle with the deliciously spicy chili oil!
note
Step 9
When you’re making any kind of yeast dough, be sure the water you use is warm—if the water is too hot it will kill the yeast; if it is too cold, the yeast won’t activate. A good way to be sure the water is the correct temperature is to run it over your fingers—if it feels nice and warm, it’s fine.
note
Step 10
I like fresno peppers because they’re medium hot, but you can use what you like—if you prefer a hotter or milder chili, knock yourself out!
