I am alone in the kitchen typing this. I hear some noise behind me.

That blasted freakin’ squirrel is sitting on my kitchen table eating breakfast cereal.

Did you hear me HOWL WITH OUTRAGE AND DISGUST?

Well, I did.

How about I go and take a chill pill and you all have some really delicious pizza?

Seriously, if you have never grilled pizza, go for it. Make sure you have everything ready to go before you put the dough on the grill and you will be golden.

Grilled Pizza With Fontina, Garlic, Tomato And Arugula

Ingredients for dough:

1 Tbs active dry yeast
1 cup warm water
1 1/2 cups cool water
1 1/2 tsp kosher salt
4 cups flour
olive oil

Ingredients for topping:

6 Tbs freshly-grated Parmigiano-Reggiano cheese
1 cup shredded Fontina cheese
3/4 cup chopped canned tomatoes in heavy puree
1 cup arugula leaves

Directions:

1. Dissolve the yeast in the warm water. After 5 minutes stir in the cool water. Combine two cups of flour with the salt and add to the yeast mixture. In a stand mixer combine the mixture with the dough hook. Gradually add the rest of the flour.

2. Knead the dough, using the dough hook, for 7 minutes. When the dough is smooth and shiny, transfer it to a bowl that has been brushed with olive oil. To prevent a skin from forming, brush the top of the dough with additional olive oil, cover the bowl with plastic wrap, and let rise in a warm place, away from drafts, until doubled in bulk, 1 1/2 to 2 hours.

3. Punch down the dough and knead once more. Let the dough rise again for about 40 minutes. Punch down the dough. If it is sticky, knead in a bit more flour. Divide into four portions.

4. When the dough is ready, prepare a hot charcoal or gas grill.

5. Set out topping ingredients. I found that the most important thing was having everything all organized and ready to go right next to the grill.

6. Place dough on a large inverted cookie sheet brushed with 1 to 2 tablespoons extra-virgin olive oil. Turn the dough over to coat it with oil. With your hands, spread and flatten the pizza dough into a 10- to 12-inch free-form circle, 1/8-inch thick.

7. If you find the dough shrinking back into itself, allow the dough to rest for a few minutes, then continue to spread and flatten the dough. You may end up with a rectangle rather than a circle; the shape is unimportant. Take care not to stretch the dough so thin that small holes appear. If this happens, all is not lost. Rather then try to repair them, avoid them when adding toppings and drizzling with olive oil.

8. When the fire is hot, use your fingertips to lift the dough gently by the two corners closest to you, and drape it onto the grill. Catch the loose edge on the grill first and guide the remaining dough into place over the fire. Within a minute, the dough will puff slightly, the underside will stiffen, and grill marks will appear.

9. Using tongs, immediately flip the crust over onto the coolest part of the grill. Quickly brush the grilled surface with some olive oil. Sprinkle with Parmigiano-Reggiano and Fontina.

10. Spoon some of the tomatoes on top and scatter arugula over. Drizzle the entire pizza with olive oil.

11. After the toppings have been added, slide the pizza back toward the hot portion of the grill so about half of the pizza is directly over the heat. Rotate the pizza frequently so that different sections receive high heat checking the underside by lifting the edge with tongs to be sure it is not burning.

12. The pizza is done when the top is bubbling and the cheese has melted. Serve immediately. Repeat with remaining dough and toppings.

Recipe from Johanne Killeen and Al Forno

Yep, this one again. It’s easier said than done.
You Must Chill!

There are some moments that only The Decemberists can help with.

‘Burned his body for incurring my wrath’

This bloody squirrel’s days are numbered, too.
The Decemberists-The Rake's Song

Cheers…sort of.