Pizza Today - July 2022 - 18

ON DECK CHRIS DECKER
SIZZLING SUMMER
It is no doubt we all love pizza. If you
haven't had the chance to try a grilled pizza,
this month you are in luck and about to fall in
love with pizza all over again. The grill produces
a super light and crispy dough. One of each of
the vegetables will be enough for 3-4 pizzas
for you. So, everyone wins with this one.
Summertime is all about grilling and spending
time outside, so fi rst things fi rst. Light your
grill and preheat to a medium/high heat. The
prep is very easy ... it's summertime, after all.
You will need to slice the zucchini and squash
on a slicer or mandolin, then lay fl at on a plate
and drizzle olive oil and season with salt and
pepper. Add the zucchini and squash to the
grill and cook on both sides. Return to plate
when fi nished cooking.
For the pesto vinaigrette you will need 2
packed cups of fresh basil, 3 garlic cloves,
olive oil, a pinch of crushed red pepper and
2 tablespoons of vinegar. I like champagne
vinegar for this, but anything you like will do -
and a squeeze of a quarter of a lemon to keep
the pesto nice and green and bright. Blend
together for 1 to 2 minutes, adding more oil
if your pesto looks too dry. When fi nished
blending, empty into a bowl and cover.
To stretch the pizza, you can use a cookie
sheet or half sheet pan turned over to make
a fl at surface. Heavily oil your dough ball
and the pan, then work your dough fl at using
fi ngertips and your stretching technique. I
personally love making it a little oblong or oval.
I think it adds some personality to the fi nished
product. Also, more surface area on the grill
means more grill marks and char.
When your dough is stretched, carefully
lay on the grill. You will see the dough almost
instantly start to bubble and char. Using tongs,
carefully loosen the dough from the grill and
quarter turn it to get a nice crosshatch marking.
When the dough is charred nicely, take it
off the grill and top the grill-marked side with
the zucchini and squash. Sprinkle on the goat
cheese and diced roasted red pepper, then
return the pizza to the grill. Give the pizza a
quarter turn after a minute or so and continue
cooking. When the pizza has visible grill marks
on the bottom, use tongs to slide pizza onto a
cooling rack.
While on the rack, add basil pesto over the
top of the pizza. Add some fresh dill sprigs,
a couple of grates of Romano cheese and a
squeeze of extra virgin olive oil. Cut and enjoy!
Happy grilling this summer, everyone.
*Recipe will yield three 10-12-inch pizzas
(3) 8-ounce dough balls
Goat cheese
1 large zucchini
1 large yellow squash
1 red pepper (roasted)
Pesto vinaigrette
Dill
CHRIS DECKER is managing partner at Metro Pizza in Las Vegas, NV. Instagram: @everythingbutanchovies
18 / PIZZATODAY.COM / JULY 2022
http://www.PIZZATODAY.COM

Pizza Today - July 2022

Table of Contents for the Digital Edition of Pizza Today - July 2022

Commentary
Digital
Conversation
Mike's Monthly Tip
Man on the Street
Building Blocks
On Deck
Knead to Know
Destination
Makeline Efficiency
Consistency Through Turnover
St. Louis Style Pizza
Summer Cocktails
Inflation Tactics
Rising Stars
Product Showcase
Pizza Today/Yellow Pages
The Marketplace
Reader's Resource
Expo Spotlight
Pizza Today - July 2022 - CT1
Pizza Today - July 2022 - CT2
Pizza Today - July 2022 - Cover1
Pizza Today - July 2022 - Cover2
Pizza Today - July 2022 - Commentary
Pizza Today - July 2022 - 4
Pizza Today - July 2022 - 5
Pizza Today - July 2022 - 6
Pizza Today - July 2022 - 7
Pizza Today - July 2022 - Digital
Pizza Today - July 2022 - 9
Pizza Today - July 2022 - Conversation
Pizza Today - July 2022 - 11
Pizza Today - July 2022 - Mike's Monthly Tip
Pizza Today - July 2022 - 13
Pizza Today - July 2022 - Man on the Street
Pizza Today - July 2022 - 15
Pizza Today - July 2022 - Building Blocks
Pizza Today - July 2022 - 17
Pizza Today - July 2022 - On Deck
Pizza Today - July 2022 - 19
Pizza Today - July 2022 - Knead to Know
Pizza Today - July 2022 - 21
Pizza Today - July 2022 - 22
Pizza Today - July 2022 - 23
Pizza Today - July 2022 - Destination
Pizza Today - July 2022 - 25
Pizza Today - July 2022 - Makeline Efficiency
Pizza Today - July 2022 - 27
Pizza Today - July 2022 - 28
Pizza Today - July 2022 - 29
Pizza Today - July 2022 - Consistency Through Turnover
Pizza Today - July 2022 - 31
Pizza Today - July 2022 - 32
Pizza Today - July 2022 - 33
Pizza Today - July 2022 - St. Louis Style Pizza
Pizza Today - July 2022 - 35
Pizza Today - July 2022 - 36
Pizza Today - July 2022 - 37
Pizza Today - July 2022 - Summer Cocktails
Pizza Today - July 2022 - 39
Pizza Today - July 2022 - Inflation Tactics
Pizza Today - July 2022 - 41
Pizza Today - July 2022 - Rising Stars
Pizza Today - July 2022 - 43
Pizza Today - July 2022 - 44
Pizza Today - July 2022 - 45
Pizza Today - July 2022 - 46
Pizza Today - July 2022 - 47
Pizza Today - July 2022 - 48
Pizza Today - July 2022 - 49
Pizza Today - July 2022 - Product Showcase
Pizza Today - July 2022 - 51
Pizza Today - July 2022 - Pizza Today/Yellow Pages
Pizza Today - July 2022 - 53
Pizza Today - July 2022 - 54
Pizza Today - July 2022 - 55
Pizza Today - July 2022 - 56
Pizza Today - July 2022 - The Marketplace
Pizza Today - July 2022 - 58
Pizza Today - July 2022 - 59
Pizza Today - July 2022 - 60
Pizza Today - July 2022 - 61
Pizza Today - July 2022 - 62
Pizza Today - July 2022 - 63
Pizza Today - July 2022 - 64
Pizza Today - July 2022 - Reader's Resource
Pizza Today - July 2022 - Expo Spotlight
Pizza Today - July 2022 - Cover3
Pizza Today - July 2022 - Cover4
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