Original source

NICK DIGIOVANNI learnt grilled pizza-making at its birthplace and has one or two other gems in his repertoire

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My first restaurant job was in Providence, Rhode Island. The restaurant, Al Forno, is known as the "birthplace of grilled pizza". It's the best pizza I've ever had. This is a spinoff I created with my friend Andris, who eats, sleeps and breathes pizza.

GRILLED PIZZA "AL FORNO"

450g pre-made pizza dough (see next page) all-purpose flour, for dusting high-heat cooking oil, for greasing

110g freshly grated Fontina cheese

70g freshly grated Romano cheese 

50g freshly grated Parmesan cheese

425g can of whole tomatoes salt to taste

20g fresh basil, chopped 

20g fresh flat-leaf parsley, chopped extra-virgin olive oil to finish

6 spring onions, thinly sliced 

Divide the dough into 3 equal portions, each about 150g, and place on a lightly floured baking sheet. Cover with plastic wrap and rest at room temperature until needed.

Oil the grill grates and preheat the grill to 200°C. In a medium bowl, lightly mix the Fontina, Romano, and Parmesan cheeses until evenly combined. Set aside.

Add the tomatoes (with juices) to a large bowl. Using your hands, crush the tomatoes into a slightly chunky purée. Add a pinch of salt. Set aside.

On a lightly floured work surface, use a rolling pin to roll out 1 ball of dough as thinly as possible, using flour as necessary to keep the dough from sticking to your hands or the work surface. You want an extremely thin crust, as it will puff up a lot when it cooks.

When the grill is hot and oiled, use your fingertips to gently lift the dough and drape it onto the grill. Cook for 1-2 minutes or until grill marks appear. Using tongs, flip the dough.