Though hot dogs and hamburgers might garner most of the grilling glory, just about any food can be cooked over an open flame. Even homemade pizza, such as the following recipe for “Kale, Potato and Chorizo Pizza” from Karen Adler and Judith Fertig’s “The Gardener & The Grill” (Running Press), can make for a unique entree at your next backyard barbecue.
Kale, Potato and Chorizo Pizza
Ingredients: Serves 4
1 pound frozen pizza
or bread dough, thawed
All-purpose flour, for sprinkling
8 kale leaves
Olive oil, for brushing
8 ounces cooked and crumbled chorizo, Portuguese or other spicy sausage
4 new potatoes, cooked
and sliced thinly
1⁄2 cup chopped green onion (about
6 green onions, white and light green parts)
Coarse black pepper
Divide the dough into four equal parts and press or roll each piece into an 8-inch circle. Sprinkle flour on two large baking sheets and place two rounds of dough on each sheet.
Prepare a hot fire on one side of your grill for indirect cooking. Oil a perforated grill rack and place over direct heat.
Brush the kale with olive oil. Grill leaves for 1 minute on each side, or until slightly charred and softened. Quickly trim off the bottom of the stalk and strip the leaves from the stems. Finely chop the leaves and set aside.
To grill directly on the grill grate, brush one side of each pizza with olive oil and place, oiled side down, on the direct heat side. Grill for 1 to 2 minutes, or until you see the dough starting to bubble. Brush the top side with olive oil and flip each pizza, using tongs, onto a baking sheet. Quickly brush with more olive oil, then spoon on a fourth of the sliced potato and grilled kale. Sprinkle with sausage and green onion. Drizzle with olive oil and season with pepper. Using a grill spatula, place each pizza on the indirect side of the fire. Cover and grill for 4 or 5 minutes until the kale has slightly wilted and the topping is hot. Serve hot.
Kim Crawford Sauvignon Blanc
Kim Crawford — New Zealand
It’s a knee jerk reaction to grab a red wine when preparing for a night of grilling, but we’re going with this New World savignon blanc.
Yes, when you’re grilling red meat or fish, we’d agree you’ll want to pair your meal with a red. Meat, however, is not the star of tonight’s show.
For a warm night outdoors, it’s more refreshing to have a chilled glass of white wine. A pour of this white from New Zealand offers a smooth taste with bright citrus flavors.
Now, we wouldn’t fault you for grabbing your favorite bottle of red for this dish. If you’re leaning towards a little bit of that spicy sausage, you may want to pair up with something that’s going to compliment this meat, and make it the star of your show.
Hey, everyone has a favorite.
Of course, the best pairing is one of your own choosing. Let us know what you think by reaching out to us on Facebook at TheSpot518.com. Please share what pairings you ultimately went with.