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Camp Cookbook: Wood-Fired Pizza + Grilled Lime Margaritas

April 11, 2017
 

This recipe was developed by Ted Rosen, the Executive Chef at Court Street Grocers.

What better way to celebrate the start of spring than getting outside and firing up the grill? Our friend Ted pulled together a few recipes that are perfect for warm weather grilling. Get out your BaseCamp and PizzaDome to test out this delicious wood-fired pizza complete with a refreshing margarita.

Wood-Fired Pizza With Roasted Corn,
Market Tomatoes & Bacon

Ingredients

  • 12-15'' pizza dough
  • 1/2 cup Parmesan cream
  • 1/2 cup fontina cheese grated or cut into small cubes
  • 1/4 cup rendered guanciale
  • 1/2 cup cherry tomatoes, halved
  • 1/4 thinly sliced red onion
  • Equipment Used

    Dough:

    1. In the bowl of a stand mixer with the dough hook attached, combine 3 cups of flour and one packet of instant yeast and mix for 10 seconds to roughly combine.
    2. Slowly mix in 1 cup of lukewarm water and 1 tbsp of honey.  Let the mixer work for 7 minutes on low speed then rest for 5 minutes. If the dough looks too dry at this point, add a tablespoon of water. If it looks too wet, throw in a pinch of flour. Turn the mixer back on for another 5 minutes or until a smooth, tacky (but not sticky) ball forms. Transfer the ball of dough to a bowl greased with olive oil and let it proof for at least one hour at room temperature.
    3. If you’re going to make pizza right then, remove the ball of dough from the bowl and, on a well-floured work surface, begin rolling out the dough until the desired size is reached. If you’re making the pizza ahead of time, roll it into a tight ball and wrap with plastic. Store in the fridge until 1 hour before intended use.

    The Bacon:

    1. Cut a 1/2 pound of smoked guanciale into 1/4 inch pieces. Really, any bacon will work in this recipe. I like using smoked pork jowl (aka smoked guanciale) because of its sweet flavor and silky texture.
    2. In a shallow pan, render the pork jowl on medium-low heat until it just begins to crisp. Don’t take it all the way to crispy as it will cook further on top of the pizza. 

    The Parmesan Cream:

    This is just as good of a pizza topping as it is a pasta sauce or garlic bread spread. This recipe yields about 1 Quart.

    1. In a small saucepan, sweat 1 medium yellow onion (diced) in olive oil on medium-low heat for 5-7 minutes.
    2. Add 1 quart heavy cream and 1/2 cup Parmesan rinds (if you can't find rinds, use 1/4 cup shredded parmesan) and reduce to a simmer.
    3. Let the cream reduce for an additional 5 minutes. Turn off the heat and let the rinds steep for 10 minutes. Remove the rinds and pour the cream mixture into a heatproof container and store in the fridge.

    The Roasted Corn:

    1. Heat your BioLite BaseCamp grill
    2. Rub 6 ears of corn with olive oil or bacon fat and season with salt and pepper.
    3. Grill for 8 minutes or until the corn is nicely charred. If it’s not fully cooked, that’s ok. It’s going to cook again on the pizza.
    4. Allow the corn to cool to a temperature that you’re comfortable handling and shave off the kernels into a bowl. Set aside until pizza time.

    It's Pizza Time!

    1. Preheat your BioLite BaseCamp with the PizzaDome lid on top for about 5-10 minutes (we recommend you achieve a temperature of 400 degrees Fahrenheit).
    2. Roll your pizza dough out onto a well-floured pizza peel or an upside down sheet pan. Spread the Parmesan cream into an even, thin layer as you would tomato sauce. Place dots of fontina all around the pizza. Sprinkle the corn, bacon and tomatoes evenly and then top with thinly sliced red onion.
    3. Carefully slide the pizza onto the stone and cook for 7-10 minutes or until the pizza is nice and bubbly.
    4. Carefully remove from the pizza stone and sprinkle with basil before serving.
    Grilled Lime Mezcal Margarita

    Ingredients (makes 2 Margaritas)

  • 2 Limes
  • Sugar
  • Salt
  • Agave or Simple Syrup (optional)
  • 4 oz of Mezcal
  • 2 oz Triple Sec or Cointreau
  • Ice Cubes
  • Preparation

     

     

    Heat up your BaseCamp. Slice lime in half and dip flat side into sugar to coat. Place lime halves on top of the grill, sugar side down. This will caramelize the sugar and give them a great smoky flavor.

    • Grill for 2-3 minutes, and check to make sure the sugar doesn't burn. Remove from the grill and allow a few minutes to cool.
    • Squeeze one lime into a salt-rimmed glass (remember to salt your glass before you pour liquid into it). Add triple sec (1oz per glass) and mezcal (2oz per glass). Swirl together and do a quick taste test: the caramelized sugar adds a delicious sweetness but if you need a little more sweet, add agave or simple syrup to taste. Gently add ice cubes and enjoy.
    • Bonus Round: Cut up one extra lime into thin rounds and coat with sugar. Grill briefly and serve as garnish in glass.

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