• 4 strips of bacon, thinly sliced
• 1 cup of tomato sauce — this time of year, it’s easy to find great heirloom tomatoes for a simple homemade sauce, but I use store bought sauce all the time as well
• 1 large bunch of hen of the woods mushrooms (see above) very roughly chopped (leaving some large chunks)
• 1 cup grated cheese — we found something slightly stinky at the farmer’s market which worked great with the earthy mushroom flavors (can’t recall the name unfortunately), but almost anything will work
• Pizza dough

Prep:

1. Saute the bacon over high heat until browned.  Remove, leaving the fat to cook the mushrooms.
2. Cook mushrooms in bacon fat over med-low heat for just a couple minutes.  They will continue to cook in the grill, so you really only need a little toast.
3. To assemble pizza, start with a very thin layer of tomato sauce, then add bacon and mushrooms, and finish with a light layer of cheese.
4. Grill pizza (instructions here) and serve with a salad and oaky red wine.

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• 2 links of Merguez lamb sausage, crumbled and sauteed in olive oil
• 2 baby leeks, cleaned, chopped and sauteed
• About 1.5-2 cups of grated fresh Asiago cheese (Asiago Pressato)
• 2 small ripe plumbs, sliced
• 1 cup pureed tomato sauce
• Pizza Dough

Prepare all ingredients and have ready near grill. (See below — this is crucial because you have to move fast in assembling the pizza after grilling one side)

Roll out pizza dough, brush one side lightly with olive oil and place that side down on grill over direct, high heat.  Once the dough has some nice color, slide it off the grill onto a plate or board, brush the uncooked side with olive oil and flip over.

Place ingredients on cooked size of dough and slide back on grill.  Cover and cook until bottom is nicely grilled and cheese is melted.

(Makes 2 large pizzas)

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After the long awaited move to Brooklyn, we made it over to the Grand Army Plaza Greenmarket last weekend.  I was hoping to find ramps for a pizza, but they are out of season so we picked up wild onion and garlic shoots instead.  We also found some incredible manchego cheese and homemade sausage.  Sunday night we did the pizza (recipe below) and last night we made some very tasty orzo with the leftovers (recipe to follow).

Sausage Pizza with Wild Onion and Garlic Shoots:

• 4 sweet Italian sausage, casings removed and chopped
• 1/2 cup marinara sauce or chopped canned tomatoes
• finely chopped wild onion (you can use all of the bulb and as much of the greens as you wish)
• finely chopped garlic shoots
• fresh pizza dough (recipe below)
• shredded young manchego cheese

Saute sausage over med-high heat until nicely browned and almost cooked through.  Remove and add onion and garlic to the saute pan.  Saute until transparent and wilted and remove.

Roll out dough and start with a very thin layer of tomato sauce.  Add sausage, cheese and onion/garlic mixture.

Bake on a pizza stone at 500 degrees until dough is cooked through and cheese is nice and bubbly.

Pizza Dough:

• 3 ½ cups flour
• 1 cup warm water (between 95 and 115 degrees F)
• 1 package active dry yeast
• 2-3 T honey
• 1 t salt
• ¼ cup olive oil

1. Dissolve yeast in warm water in a small bowl.  Add honey once yeast has been dissolved.
2. Add 1 cup flour to large bowl and mix in yeast/water mixture with wooden spoon.  Continue to add flour to bowl until a ball begins to form.
3. Transfer ball onto floured surface and begin kneading and incorporating flour until the ball no longer sticks to your hands.
4. Add ball of dough to a lightly oiled bowl, cover with a damp kitchen towel, and set aside in a warm, draft-free area.
5. After about 45 minutes, the dough should have doubled in size.  Punch down the dough, so it deflates.
6. Cut the dough into thirds, cover again and let it sit for another hour.
7. Roll out dough into a nice even circle and transfer to a pizza slider.

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• Pizza dough (store bought or grilled)
• Marinara sauce
• Basil pesto
• Bacon
• Goat cheese and parmesean reggiano
• Thinly sliced tomatoes and squash (or whatever other veggies are in season and look good)

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For the sauce & toppings:

• 2 large shallots, diced
• 5 cloves garlic, thinly sliced
• 3 T olive oil
• 6 oz Mexican beer
• 4 canned chipotle peppers (with a little adobo sauce)
• 4 whole peeped tomatoes
• 1 cup barbeque sauce
• 1 large sweet onion, thinly sliced
• 1 T sugar
• 1 rotisserie chicken, shredded
• 3 cobs of sweet corn, grilled and shaved kernels
• Fresh mozzarella, thinly slized
• Parmesan cheese, grated

1. Sauté shallots over medium heat in medium-sized sauce pan until soft and translucent.
2. Add garlic and cook for 1 to 2 minutes.
3. Add beer, chipotle peppers, tomatoes, and barbeque sauce.  Bring to a boil and simmer over medium heat for another 10 minutes.
4. Puree contents using blender (this is easiest with a hand-held) and add back to sauce pan.  Add the shredded chicken to sauce and cook until you reached desired consistency.
5. Sauté thinly sliced onion with sugar in olive oil over medium heat until caramelized.

For the dough:

• 3 ½ cups flour
• 1 cup warm water (between 95 and 115 degrees F)
• 1 package active dry yeast
• 1 t salt
• ¼ cup olive oil

1. Dissolve yeast in warm water in a small bowl.
2. Add 1 cup flour to large bowl and mix in yeast/water mixture with wooden spoon.  Continue to add flour to bowl until a ball begins to form.
3. Transfer ball onto floured surface and begin kneading and incorporating flour until the ball no longer sticks to your hands.
4. Add ball of dough to a lightly oiled bowl, cover with a damp kitchen towel, and set aside in a warm, draft-free area.
5. After about 45 minutes, the dough should have doubled in size.  Punch down the dough, so it deflates.
6. Cut the dough into thirds, cover again and let it sit for another hour.
7. Roll out dough into a nice even circle and transfer to a pizza slider.

For the pizza assembly and grilling:

1. Lightly oil one side of the rolled out dough and put that side face down on grill.  Grill for a couple minutes until lightly browned.  Remove from grill with pizza slider.
2. Lightly oil uncooked side and flip the dough over on the pizza slider with tongs.
3. Add a thin layer of sauce, caramelized onions, mozzarella, parmesan, and finish with sweet corn.
4. Slide pizza back onto grill and cook until bottom is nicely browned and cheese is melted.
5. Remove from the grill and serve with cold beer.

Servings: 3 pizzas or 6 servings

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• 3 ½ cups flour
• 1 cup warm water (between 95 and 115 degrees F)
• 1 package active dry yeast
• 1 T honey
• 1 t salt
• ¼ cup olive oil

1. Dissolve yeast in warm water in a large bowl.
2. Add flour about a half cup at a time and mix with your hands or a wooden spoon.  Continue to add flour to bowl until a ball begins to form.
3. Transfer ball onto floured surface and begin kneading and incorporating flour until the ball no longer sticks to your hands.
4. Add ball of dough to a lightly oiled bowl, cover with a damp kitchen towel, and set aside in a warm, draft-free area.
5. After about 45-60 minutes, the dough should have doubled in size.  Punch down the dough, so it deflates.
6. Cut the dough into thirds, cover again and let it sit for another hour.
7. Roll out dough into a nice even circle and transfer to a pizza slider.

For the pizza assembly and grilling:
1. Lightly oil one side of the rolled out dough and put that side face down on grill.  Grill for a couple minutes until lightly browned.  Remove from grill with pizza slider.
2. Lightly oil uncooked side and flip the dough over on the pizza slider with tongs.
3. Add toppings to cooked side of dough.
4. Slide pizza back onto grill and cook until bottom is nicely browned and cheese is melted.
5. Remove from the grill and serve. 

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