The Very Best of Emeril

marks will appear. Using tongs, immediately flip the crust over onto the

coolest part of the grill. Quickly brush the grilled surface with 2

teaspoons of virgin olive oil. Spread 1/4 cup of Parmigiano−Reggiano cheese,

tablespoons Pecorino Romano cheese, and 1/4 cup Fontina cheese over the

entire surface of the pizza. Dollop with 6 tablespoons of the tomatoes and

top with 1 tablespoon of the parsley. Drizzle the entire pizza with virgin

olive oil. After the toppings have been added, slide the pizza back toward

the hot coals so about half of the pizza is directly over the heat. Rotate

the pizza frequently so that different sections receive high heat checking

the underside by lifting the edge with tongs to be sure it is not burning.

The pizza is done when the top is bubbling and the cheese has melted.

Garnish with basil and serve immediately. Continue stretching the dough

balls and grilling pizzas using the above topping ingredients. This recipe

yields 12 servings.

Servings: 12

Al Forno And Johanne Killeen's Grilled Pizza

The Very Best Of Emeril