Hello everyone! Yes, I survived the summer. I didn’t disappear completely into the slow and easy rhythms of the Ligurian coast, though it was tempting. I had a lot of work to do, and the best intentions of blogging regularly. But as it turns out, freelancing from the coast is no easy task. I would gaze out the window at the glistening turquoise sea, to the sounds of my baby babbling from her playpen-jail, and think “let’s see, I could sit at my computer today, or…”
Notwithstanding the difficulties of working from such a seductive location, and with such an irresistibly adorable companion, it was actually quite a productive summer. I took some time off the blog in order to throw together a new book that I’m looking forward to sharing with you very soon. I had my best team with me: my indispensable photographer Emilio Scoti and the talented stylist Luisa Girola who once again transformed my recipes into works of art.
I even found the time to experiment on my beloved BBQ pit, with the following recipe I’ve been wanting to try for months. Of course, there’s not comparing this recipe to the queen of pizzas I tried in Naples with Street Food Heroes, but it’s a fun and delicious way to spend the evening outdoors with friends. If you don’t have a pizza oven, but you do have a BBQ pit, this is a great way to give your pizza that wood-burned flavor and crispy crust.
So for the time being I’m back in Milan, where I find it a bit easier to sit at the computer. The colors of Liguria really got under my skin this year, though. When I need some distraction all I have to do is close my eyes and immerse myself in all that golden sunshine, the blue water, the pink buildings and the silver-green olive trees.
- Pizza dough (you can find a good recipe here)
- Olive oil
- Pizza toppings of choice (tomato sauce, herbs, mozzarella, and whatever veggies or meats you desire)
Start a covered grill. Fire should be medium-hot on one side, medium to cool on the other. Separate your dough into smaller balls and lightly press each dough ball into a flat round with your fingers. Let rounds sit for a few minutes then press again into thinner rounds with your hands or a rolling pin. Transfer to the hot side of the grill, oiled-side-down. Grill until lightly browned on bottom and dough begins to puff up, then flip pie over onto its other side, on cooler part of grill. Quickly top the grilled side with tomato sauce and any desired toppings, cover, and grill 6 to 12 minutes, until hot and nicely browned on bottom. Serve immediately or at room temperature. Repeat with remaining dough.