-
1
Make the dough: Fill a liquid measuring cup or small bowl with 1/2 cup warm (not hot) water.
-
2
Add the yeast and sugar and stir with a fork; let sit 15 minutes.
-
3
The top of the water will bubble and it will smell very yeasty-this is what you want!
-
4
Combine the flour and salt in a large bowl.
-
5
Make a well in the center of the flour and pour in the olive oil and the yeast mixture.
-
6
Using a fork, gradually stir the flour into the yeast mixture until mostly combined, then mix with your hands to bring the dough together.
-
7
Turn out onto a clean surface.
-
8
Knead the dough until smooth, dusting with flour as needed.
-
9
Lightly oil a bowl; add the dough, cover with plastic wrap and set aside in a warm place until doubled in size, about 1 hour.
-
10
Prep the toppings: For prosciutto-arugula pizzas, make the chile oil: Bring the chiles and olive oil to a simmer; remove from the heat and let steep 1 hour.
-
11
(This makes extra oil; store in a sealed container for up to 1 week.)
-
12
For puttanesca pizzas, make the topping: Mix the tomatoes, olives, capers and red pepper flakes in a bowl; add salt and drizzle with olive oil.
-
13
Preheat the grill: Preheat a grill to medium high (you don't want it to be too hot or the crusts will burn before the cheese melts).
-
14
Brush the grill to remove any crud.
-
15
Roll out the dough: Turn the dough out onto a floured surface and divide into 6 equal pieces.
-
16
Roll each piece into a ball.
-
17
Use a rolling pin to roll out each ball into an irregular oval, dusting with flour as needed.
-
18
For cracker-thin crusts, use your hands to gently stretch the dough even more.
-
19
Stack the dough between layers of plastic wrap and head to the grill (or wrap and refrigerate overnight).
-
20
Grill the crusts: Oil the grill (Anne uses a rolled-up towel and tongs), then carefully add a few pieces of dough.
-
21
Grill until the top is bubbly and the bottom is marked, about 2 minutes.
-
22
Flip with tongs and grill until just marked on the other side.
-
23
Remove from the grill and transfer to baking sheets; repeat with the remaining dough.
-
24
Add the toppings: Working on the baking sheets, top the crusts with parmigiano and prosciutto, or top with taleggio and the puttanesca mixture; return to the grill.
-
25
Crack an egg directly onto each prosciutto pizza, if you want.
-
26
Cover the grill and cook until the cheese melts and the eggs are set, 2 to 3 minutes.
-
27
Finish the pizzas: Remove from the grill and top the prosciutto pizzas with arugula; drizzle with the prepared chile oil.
-
28
Top the puttanesca pizzas with chives.
-
29
Photograph by Steve Giralt
