Preparation Prepare barbecue (medium-high heat). Divide dough in half. Stretch and roll each piece to 10-inch round. Brush 1 side of each dough round or baked crust with oil, then sprinkle each with 1/2 teaspoon rosemary, sea salt, and pepper. Place on grill, seasoned side down. Brush tops with oil, then sprinkle each with 1/2 teaspoon rosemary, sea salt, and pepper. Grill until just golden, about 4 minutes per side for fresh dough and 2 minutes per side for baked crusts. Cut pizzas into wedges and serve. What to drink:When he's in Orvieto, Alex stops by his friend Enzo Fausto's vineyard and picks up wines for dinner. For those of us not in Orvieto, Alex suggests the Arnaldo-Caprai 2006 "Grecante," Grechetto dei Colli Martani ($20). This Umbrian white is delicious with the starters and can be poured throughout the meal.
Preparation Prepare barbecue (medium-high heat). Divide dough in half. Stretch and roll each piece to 10-inch round. Brush 1 side of each dough round or baked crust with oil, then sprinkle each with 1/2 teaspoon rosemary, sea salt, and pepper. Place on grill, seasoned side down. Brush tops with oil, then sprinkle each with 1/2 teaspoon rosemary, sea salt, and pepper. Grill until just golden, about 4 minutes per side for fresh dough and 2 minutes per side for baked crusts. Cut pizzas into wedges and serve. What to drink:When he's in Orvieto, Alex stops by his friend Enzo Fausto's vineyard and picks up wines for dinner. For those of us not in Orvieto, Alex suggests the Arnaldo-Caprai 2006 "Grecante," Grechetto dei Colli Martani ($20). This Umbrian white is delicious with the starters and can be poured throughout the meal.