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Recipe Thursday-Grilled Pizza with Grilled Hatfield Capocolla, Shiitake Mushrooms and Parmesan

Posted on June 19th, 2014 | Posted in Grilling, Main Course, Recipes

Hatfield Grilled Pizza (1 of 1)

It has been a while since I made grilled pizza so I was excited to get to try Hatfield’s Capocolla in a creative way! I chose a new New York Style Pizza Dough recipe that was delicious, chewy and definitely characteristic of the folded New York slice of pizza, with it’s elasticity. Grilling the mushrooms and capocolla prior to topping the pizza dough was a nice addition, since it brought out the ingredients flavor. Lastly, fresh mozzarella, shredded Parmesan and chopped scallions finish off this simple pizza to perfection. Definitely a worthy pizza to add to your recipe box!

Yield 3 Pizzas
Ingredients
1 recipe Basic New York Style Pizza Dough
12 ounces shiitake mushrooms, stems removed (00657, 3#)
2 tablespoons extra-virgin olive oil, plus more for drizzling (992059, 3LTR)
Kosher salt (CQS030, 3#) and freshly ground black pepper (peppercorns-CQP071, QT)
6 ounces thinly sliced Hatfield Capocolla Ham (HTF2286, 8#, Hatfield)

Hatfield Capocolla (1 of 1)

 

 

 

 

 

 

 

1 pound fresh mozzarella, sliced, drained between paper towels (CWUS1090, 3#-4oz balls)
1/4 pound roughly grated or shaved Parmesan cheese (CWIT326, 20#)
3 tablespoons finely sliced chives or scallions (01008, 48CT)

Method
Allow pizza dough to rise at room temperature until doubled in volume, about 2 hours. Meanwhile, toss mushrooms and olive oil in a large bowl. Season with salt and pepper. On a heavily floured surface, roll a dough ball into a disk about 13-inches by 9-inches and 1/4-inch thick using rolling pin. Shake off excess flour and place on a sheet tray lined with parchment paper. Repeat with remaining dough balls, placing a sheet of parchment between each one.

Heat gas grill to hot on one side and medium on the other side. Cover and allow to preheat for 5-10 minutes. Place mushrooms over hot side of grill and cook, turning frequently with tongs, until charred and tender, about 6 minutes. Transfer to cutting board and roughly chop. Place Hatfield Capocolla Ham over hot side of grill and cook about 15 seconds. Transfer to a plate.

Brush top of 1 dough round with a thin even layer of oil and season with kosher salt. Place gently on hot side of grill, oiled side down. Immediately brush top side with thin layer of oil and season with salt. Cook, checking frequently and moving to encourage even browning until bottom is dark brown and charred in spots and top is bubbly, 45 to 90 seconds. Flip using tongs or large spatula and cook until second side is charred. Flip again and transfer to cooler side of grill.

Grilled Pizza (1 of 1)

 

 

 

 

 

 

 

Apply 1/3 of mozzarella in a thin even layer across surface of pizza. Add 1/3 of capocolla and 1/3 of mushrooms. Cover and cook until cheese is melted, about 2 minute. Transfer pizza to cutting board with large spatula or pizza peel. Add 1/3 of Parmesan and 1/3 of chives. Drizzle with more oil and serve immediately. Repeat with remaining dough and toppings.

Recipe adapted from SeriousEats.com

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