ANNE BURRELL GRILLED PIZZETTA WITH STRACCHINO, SAUSAGE, ARUGULA & CHILI OIL
Makes: 6. Time: 1½ hours, mostly unattended
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.
5 to 6 Fresno chili peppers, roughly chopped 1½ cups extra virgin olive oil
1½ teaspoons active dry yeast
½ teaspoon sugar
1½ cups all-purpose flour, plus more as needed
½ teaspoon kosher salt
2 tablespoons extra virgin olive oil, plus more for the bowl and grill
Extra virgin olive oil
½ pound sweet Italian sausage, casings removed
1 pound stracchino or other mild, creamy cheese, such as ricotta, Taleggio, or Fontina, at room temperature
1 bunch of arugula, trimmed
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.
Mamma mia, whatta pizza!
Exclusive Presentation by Resident Publications.