2 In The Kitchen: Chef Waldy Malouf From High Heat’s Grilled Pizza Recipes

(credit: Alex Denis/CBS 2)

(credit: Alex Denis/CBS 2)

NEW YORK (CBSNewYork) – As part of 2 In The Kitchen’s “Can’t Stand The Heat” week, Chef Waldy Malouf of High Heat in Greenwich Village and Beacon Restaurant stopped by the CBS 2 studios to make grilled pizza.

After all, in this heat, who wants to turn on their oven?

Thin Crusted Pizza with Four Cheeses and Basil

Click here for a printable version of the pizza with four cheeses recipe (.pdf)

This is the Margherita pizza of our repertoire. I combine three cheeses for a flavor that no one cheese can provide. The Parmesan contributes a sharp bite, Asiago has a sweet nuttiness, and the Bel Paese rounds out the cheese flavor with its smooth, full-flavored, creaminess. Together I find they add an interesting flavor to the fresh mozzarella.

Grilling the pizzas gives them a wonderful smokiness. While it may seem intimidating to slide pizzas onto the grill, once you’ve tried it you’ll realize it’s not as hard as it seems, especially when the dough is well chilled. – Waldy Malouf

Serves 4 to 6

Ingredients

  • 1 recipe Pizza Dough (below)
  • Unsalted butter, softened, for brushing
  • Extra-virgin olive oil, for brushing
  • Coarse sea salt or kosher salt and freshly ground black pepper
  • 1 cup basic Tomato sauce (below)
  • 2/3 cup grated Bel Paese cheese
  • 2/3 cup grated Asiago cheese
  • 2/3 cup grated Parmesan cheese
  • 2/3 cup sliced or diced fresh Mozzerella
  • 1 1/2 cups fresh basil leaves, cut into thin strips

Preparation

  1. Light a covered grill. Get it to medium hot. Push the coals to one side or turn off one side if gas for indirect cooking.
  2. Press the risen pizza dough down and turn it onto a flat surface. Lightly knead the dough a few times. Divide the dough into two equal balls. Roll out each round to 1/4-inch thick (they will be about 10 inches in diameter). Slide the rounds, on to the parchment paper, onto cookie sheets or upside down rimmed baking sheets.
  3. Brush the pizza dough with softened butter and olive oil and sprinkle with salt and pepper. Spread a thin layer of sauce over the crust. Sprinkle the cheeses over the sauce.
  4. Chill the pizzas in the refrigerator until they are firm enough to slide from a baking sheet or board onto the grill, about 30 minutes to an hour.
  5. Slide the pizzas off the paper onto the cool part of the grill and cook, with the grill covered, until the edges are crisp and the dough is cooked through, about 6 to 8 minutes.
  6. Scatter the basil over the pizza, slice, and serve.

Summer Pizza with Charred Lobster, Corn and Tomatoes 

Click here for a printable pizza with charred lobster, corn and tomatoes recipe (.pdf)

Everyone loves lobster and everyone loves pizza, and here they are combined for a dish that could be called HIGH HEAT’S version of a New England lobster roll. It’s a fun, summery, easy-to-eat way to dress up pizza and dress down lobster. Everyone will love it. – Waldy Malouf

Makes Four individual Pies

Ingredients

  • 1 recipe Pizza Dough (below)
  • Unsalted butter, softened, for brushing
  • Extra-virgin olive oil, for brushing
  • Coarse sea salt or kosher salt and freshly ground black pepper
  • 1 cup basic pizza sauce (below)
  • 1 small red onion, thinly sliced and separated into rings
  • 2 ripe yet firm beefsteak tomatoes, thinly sliced
  • 2 cooked lobsters (about 1 1/2 pounds each), tail and claw meat removed from the shell and cut into 1-inch pieces
  • 1 cup each grated Parmesan and Fresh Mozzarella cheese
  • Fresh basil leaves, sliced into ribbons

Preparation

  1. Light a covered grill. Get it to medium hot. Push the coals to one side or turn off one side if gas for indirect cooking.
  2. Press the risen pizza dough down and turn it onto a flat surface. Lightly knead the dough a few times. Divide the dough into four equal balls. Roll out each round to 1/4-inch thick (they will be about 5 inches in diameter). Slide the rounds, on to the paper, onto cookie sheets or upside down rimmed baking sheets.
  3. Brush the pizza dough with softened butter and olive oil and sprinkle with salt and pepper. Spread a thin layer of sauce over each pizza and top it with the onion rings and then the tomato slices. Sprinkle the parmesan and mozzarella on top and arrange the lobster meat on top of the cheese. Chill the pizzas in the refrigerator until they are firm enough to slide from a baking sheet or board onto the grill, about 30 minutes to an hour.
  4. Slide the pizzas off the paper onto the cool part of the  grill and cook, with the grill covered, until the edges are crisp and the dough is cooked through, about 6 to 8 minutes.
  5. Garnish with the basil, slice, and serve.

Tomato Sauce Recipe

Click here for a printable version of High Heat’s tomato sauce recipe (.pdf)

Makes 2 1/2 cups, enough for five 10-inch pies.

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1/2 cup chopped onion
  • 6  garlic cloves, thinly sliced
  • 1/4 teaspoon hot red pepper flakes or to taste
  • 1 teaspoon coarse sea salt or kosher salt
  • 1 28-ounce can whole Italian plum tomatoes
  • Stems from 1 bunch basil (reserve leaves for another purpose)
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. Warm the olive oil in a large skillet over medium heat.  Add the onion, garlic, red pepper flakes, and salt and cook, stirring, until the onion is limp and translucent, about 10 minutes.
  2. Add the tomatoes and their juice, the basil stems, and the pepper.  Bring to a boil over medium heat, breaking up the tomatoes with a spoon. Simmer, uncovered, for 5 minutes, stirring occasionally.  Turn off the heat and let cool slightly.
  3. Remove the basil stems.  Puree the sauce in a bowl of a food processor or blender.  Refrigerate for up to 1 week or freeze up to 6 months.

High Heat Pizza Dough

Click here for a printable version of the pizza dough recipe (.pdf)

Makes enough dough for two 10-inch Pizzas

Ingredients

  • 3/4 teaspoon Brewers Yeast or active dry yeast
  • 1 tsp Honey
  • 1 3/4 cups plus 2 tablespoons bread flour or “000” flour
  • 1 1/2 tablespoons extra virgin olive oil, plus additional for the bowl
  • 1 1/2 tablespoons fine sea salt or kosher salt

Preparation

  1. Warm 1/4 cup water to 110-115 degrees F (it should feel warm to the touch).  In the bowl of an electric mixer fitted with a dough hook, mix the yeast with the warm water and honey.  Let sit for 15 minutes.  If the yeast is not foaming, discard it and begin with fresh yeast.
  2. Add the flour, oil, salt, and an additional 1/2 cup warm water to the foaming yeast and mix on medium speed until the dough is smooth and elastic and springs back when pinched, about 10 minutes.
  3. Gather the dough into a ball and place it in a lightly oiled bowl, turning the dough to coat with oil.  Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in bulk, about 1 1/2 to 2 hours.  (Or let it rise in the refrigerator overnight, then bring it to room temperature before proceeding. Roll out to approximately ¼ inch thick.
  4. Bake or grill according to the individual recipe.