Grilled “Salad” Pizzettes with Balsamic Drizzle and Flavored Oils
5small pizzettes
5small pizzettes
  • 2cups all-purpose flourunbleached
  • .25teaspoon kosher salt
  • .67cup watervery warm (110°F)
  • 1.125teaspoons active–dry yeast
  • 1tablespoon olive oilextra virgin, plus more for mixing bowl, sheet pan, and brushing
  • 2.5ounces cheeseparmigiano, brie, aged gouda, or other, very thinly sliced or grated
  • 4cups lettucesmall salad leaves, young arugula, baby Asian greens, or a mix, washed and dried
  • 2ounces prosciuttovery thinly sliced, ripped into smaller pieces (optional)
  • lemon oilsee below (optional)
  • Balsamic Drizzlesee below (optional)
  • olive oilextra virgin, or a selection of flavored or infused oils (such as blood orange oil, pumpkin seed oil, truffle oil, etc.)
  • 1 lemoncut into six wedges
  1. In the bowl of a food processor, combine the flour and salt. In a liquid measure, combine the warm water, yeast, and the 1 tablespoon olive oil. Let the liquid sit for 5 minutes. With the processor running, pour the liquid into the dry ingredients just until a dough forms. Scrape the dough into an oiled mixing bowl and cover it with a dishcloth. Let sit for 50 to 60 minutes.
  2. Heat a gas grill to medium high and scrape the grates clean. Arrange tongs, a cutting board, a little bowl of oil and a brush or spoon, some salt, and your cheese near the grill.
  3. Arrange the salad green, Balsamic Drizzle, lemons, and salt in small bowls on your kitchen counter or serving area. Put out a few extra bowls for tossing greens.
  4. Coat the back of a sheet pan with a little olive oil, and oil your fingers. Pinch off a knob of dough (about a sixth of the dough) and plop it on the back of the pan. Press it out into a roughly shaped disk that’s 5 or 6 inches in diameter and ¼ inch thick. Brush the top of the dough with a little more oil and sprinkle with salt. Carry the sheet pan to the grill, set id down, and use both hands to pick up the dough and drape it across the hot grates (it will stretch—don’t worry about the shape). Cover the grill and cook for about 1½ minutes. Uncover, flip the pizzetta over with tongs (it should be well marked), and brush it with a little more olive oil. Sprinkle with salt and top with a bit of cheese. Cover and cook for 1 minute. Uncover, transfer to a cutting board or plate, and bring to the serving area.
  5. Arrange a few pieces of prosciutto over the cheese, if using. Grab a small handful of greens, sprinkle with salt, and toss with just a tiny bit of Lemon Oil (if desired), olive oil, or infused oil. Arrange the greens on the pizzette, drizzle with a little bit of the Balsamic Drizzle, squeeze a lemon over all, and drizzle again with a tiny bit of oil. Cut into pieces and eat right away.
Lemon Oil
  1. Combine 2 tablespoons of extra-virgin olive oil and 1 tablespoon of freshly grated lemon zest. Let sit for 15 to 30 minutes before using. Store, covered, in the fridge for a week.
Balsamic Drizzle
  1. In a small skillet, combine 3 tablespoons of balsamic vinegar and 2 teaspoons of brown sugar. Bring to a simmer over medium heat and cook for 1 minute, until slightly syrupy. (It will thicken more when it cools so do not over reduce or it will be very thick.) Remove from the heat, let cool. Store at room temperature, covered, for up to a week.