Carla Makes Grilled Pizza

It's a YouTube comment.

Oh. The level of realness that

Carla exudes is immense and captivating.

Honestly an icon.

Wow. It's pretty real.

That's what you get.

You also get ASMR, that's a new thing that we're doing.

[Man] I wonder what that stands for.

Okay, we'll do salt noises later.

This one's so easy because if you like pizza and you

like grilling you're going to love grilled pizza.

You need some store-bought dough.

Why? So the reason why I would

not go to the trouble necessarily to make my own dough

for grilled pizza is because that kind

of a dough is going to be super supple and a little bit hard

to work with and the dough that you get in the refrigerated

section, that dough generally is just going to be sturdier.

They're making it in big volumes, it's not as precious,

it's not as tender and that's actually what you want.

When you put it down on the grill it's not

going to sink through the grill grate.

The other thing is don't worry about making

a circle or an oval or whatever.

Whatever shape, oblong, that's kind of like the fun of it,

it's very rustic, it's very handmade.

Oh yeah, cheese, let's talk about cheese.

So what I am using is actually not

your fancy pants mozzarella at all but this

is just a block of low-moisture mozzarella.

It's gonna melt really nicely and it'll give you that

nice stretchiness that you want but it's not

gonna get super watery and it's also gonna melt.

Smoked mozzarella can be delicious.

(man groans)

Oh, he wasn't saying yum to me.

He said it right on cue though.

The way that I like to strategize this when we're gonna have

a grilled pizza party is sort of do a bunch of things inside

beforehand and then kind of get your grill tray together,

bring everything out to the grill, gather your people, open

a bunch of really gluggable wine and start taking requests.

Along with me I'm bringing a little bit of pre-cooked

hot sausage and kind of cooking it so it's browned but

not all the way cooked through because

it will see more heat over there on the grill.

I also have some sliced up Fresno chiles.

And then this is canned tomatoes that have just been

pureed and seasoned with a little bit of fresh garlic,

raw fresh garlic, olive oil, and salt,

and the mutz.

And we're just gonna make a sausage pizza pie.

The way that the grill is set up is that there's

a hot side and a not as hot side.

The advantage of that is that you're actually gonna

assemble the pizza while it's on the grill

and I need kind of a safety zone to do that.

I'm gonna just put a little bit of oil

on to the dough so that it doesn't stick,

put the pizza down, that oiled side down,

and then I'm just using tongs to

kind of get a sense of whether this is

set enough to flip over so I can oil this side.

And I'm really oiling it for a little bit of flavor,

a little bit of heat conductivity

and just as a safety so it doesn't stick.

So now you can see it's sort of like rigid enough

to move all in one piece and light grill marks.

The first thing it's gonna do when it hits is stick so don't

try to move it around until you've got browning going on.

I'm bringing it back over to the

cool side and then you get to top.

I don't want to overload the dough and I really

don't want to overload it with sauce because

that is step one to a soggy bottom: too much sauce.

This is where I feel like people really

want to over do it is with the cheese.

You really just want to create like cheese opportunities.

So same goes for the sausage, I just don't want a blanket of

sausage, I just want sausage in the neighborhood.

A little bit of chile.

And at this point I would put the grill cover over.

And I'm doing that really because all of the heat is

coming from underneath and the cheese is not gonna melt

unless a little bit of that heat gets kicked over.

And look at that, the cheese is melting.

You can see that my sauce is actually boiling

and the cheese is definitely melting and we're probably

getting like a really nice amount of color underneath.

What you want?

It's hard to get your oven this hot, that's another

reason why grilling pizzas is pretty awesome.

I'm just gonna go for maybe 30 more seconds.

So then all of the people are now gonna be

clamoring cause they want a piece.

If you've like thrown a really nice pizza party

this one pie is not gonna feed everybody.

So then it creates like an energy in the room.

I wouldn't cut into this right away.

The cheese needs to set up for a second.

Alright, sausage pepper pizza.

We went hot and spicy, you could go sweet.

So to finish it I have some pickled red onion,

these are just soaked in lime juice for about 20 minutes.

These are one of our favorite things in the test kitchen,

these hot cherry peppers packed in oil but

I'm actually just in it for the chile oil.

So I'm adding a little more spice with that

and then just a little drizzle of honey.

Pretty much finish everything around

here with a little bit of salt.

This is just a little bit of fresh oregano.

Wow, that's a beautiful bunch of basil.

Not to mention, my alliteration.

So I'm just tearing these up.

The pizza needs to rest anyway,

I know it seems like, what are you doing?

Just give me my pizza already.

She looks funny but she's delicious.

That's what they say about me.

I was talking about the pizza.

Who wants pizza, anybody?

Anyone, anyone?

Pizza pie?

Nice, how'd you get the little down heat, top heat?

Put a bowl over it.

Ah, the old bowl.

But at home, you know, you want to cover your grill but--

Oh real nice.

Right?

The bottom's like perfect.

I was a little worried that I was burning.

It wasn't burning.

That thing gets hot, too.

It does get hot but it's a real, oh sneaky mansceny.

Not bad at all, right?

(mumbles)

You need the sweetness, too.

You do need the honey is like shining through.

It's really nice.

It's got a nice little chew to it.

I know the dough is good, store bought dough.

Oh we've got little sneaky, sneaky mice.

Crowd pleaser.

That was meaty and spicy and now we'll

do something fresh and green and cheesy.

I have before me some very beautiful young grillable greens.

So this is Tuscan Kale and if you've never

stripped your kale off of the thing like this,

this is how you should be doing it.

Make little cut there, get your gripper

around the gripper and then just unzip the flipper.

The other thing that is here are

beautiful bulb bottom scallions.

And we also have some rainbow Swiss chards.

You want something that's gonna hold up not only

on the grill but also as a pizza topping.

Alright a little bit of salt.

If you're gonna be entertaining you can sort of get some of

this grill work out of the way earlier in the day so that

it's not like super frenzied when people come over.

And this is gonna be for a green

and white pie, like a nice vegetarian pie.

These are not gonna cook at the exact same rate.

I think that the Swiss chard is the most tender and

it's gonna cook the fastest and I'm looking for like a

little bit of charring and for those stems to get tender.

I just want to keep them moving so that they don't burn.

The kale I'm gonna let steam for a second and as soon as

this Swiss chard is done I'm gonna get it out of the way.

So we've got some really beautiful charred tender greens.

I'm kind of just turning this into

a little grilled vegetable condiment.

So I'm just cutting these again for

scallion into bite sized pieces.

I'm gonna season this with a little chile flake,

flakey salt, some nice olive oil.

I'm just finely grating some lemon zest.

I just want the grilled greens to taste good on their own.

They're gonna make new, more delicious flavors.

This is fresh ricotta, the kind that comes

in the cone with the plastic over it.

That's gonna be really nice and moist and also sweet.

The word moist.

We went through this already once.

A little lemon zest because the ricotta's so sweet and fatty

it benefits from a little bit of citrus.

Salt.

I like black pepper.

I'd be happy to throw black pepper in everything.

Even my ice cream.

So everybody's going to the pizza party.

Turned out I had some charred charred in my teeth

so we had to take a little break.

That ever happen to you, Molly?

[Molly] Never.

Charred charred in the teeth?

Never in my life.

Never in her life.

Okie dokie, same deal as before.

We have like a medium-high side and a not hot side.

And we're going oiled side down.

I think with the pesto as well

a little bit is gonna go a long way.

As the pesto warms up it's gonna run a little bit.

This is enough to make sure that

there's a little bit in every bite.

And then kind of the same thing with the ricotta.

This is a really pretty green and white kind of veggie pie.

But it's got enough fat and a lot

of flavor to make it totally satisfying.

So now we're back on the hot side.

I covered the one that had mozzarella because I wanted

the heat from the top of the grill to

go down onto the mozzarella and help it melt.

Ricotta's not really gonna melt anyway

it's just gonna warm through.

So if it's hot enough on the surface of the dough

for the oil to sizzle that means that the ricotta's

getting hot, heated through from the bottom.

Alright let's peak.

So that's some nice leapording

going on the bottom of that dough.

The dough freaks will know what I'm talking about.

So while the cheese is settling down and this dough

is cooling off from extremely hot to edible

I'm going to finish it with a little bit of parm.

Parm and greens, delicious.

Little more salt.

Going very sparingly on the oil because

there's a lot of oil in that pesto.

And a few herbs as well cause

we've got pureed basil, obviously, in the pesto.

I'm just gonna brighten it up.

Some people don't like parsley.

Those people should not put parsley on their pizza.

I just took an informal poll.

Everybody wants lemon.

Alright I'm gonna go rectangles.

And then they're not parallelograms,

there's a different shape.

Claire will know, she went to Harvard.

Claire. (laughs)

What's this shape of straight here,

straight and then a diagonal

I think--

She's gonna know.

It's a...

Rhododendron?

That's a flower.

That's a flower in a bush.

[Man] Should we call it a, just call it a polygon?

I guess it's a type of--

Yeah, yeah.

Well it's a quadrilateral cause it has--

Okay.

Four sides, right? Sure does.

A type of rhombus?

Heard it here first.

Type of quadrilateral rhombus. I don't know.

Someone will fact check that so no worries.

Do you want some pizza?

Sure.

Great. I'll have some.

I feel like I threw a pizza party on

the day when everybody had finals.

Because everyone is super stressed out.

Can I try that little piece?

Yeah.

Pizza party. Oh my gosh this

looks so good.

This is a green and white pie.

Charred charred, ricotts, parm, pesto.

I learned that fold from Alex DeLaney.

Taught me all about that.

The pizza fold?

Mhmm.

Here comes the secret pizza eater.

Andy you like green things.

Love.

Love.

What? Don't start with me.

Grilled pizza, it's a thing.

Yeah.

Great catch phrase, you need to put that on a t-shirt.

Give me that money.

[Christina] So good.

So good.

Thanks for coming to the pizza party guys,

next time we'll do it outdoors.

Carla hungry.

Carla grill pizza.

[Man] I hate pizza.

(laughs)