Summer Grilling- Pizza and Sandwiches

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Allie Mac Kay was live from Bristol Farms in Manhattan Beach with Chef Jamie Gwen for some outdoor summer grilling. Chef Jamie showed Allie some great pizza and sandwich recipes.

Recipes courtesy of Jamie Gwen, 2013.


6 ounces Pizza Dough
1/2 cup virgin olive oil, for brushing and drizzling
6 garlic cloves, minced
2 cups shredded mozzarella cheese
2 cups shredded Fontina cheese
1/2 cup freshly grated Parmesan cheese
2 containers cherry tomatoes, cut in half
Fresh basil leaves, cut into thin strips

Pizza Toppings: Grilled and raw vegetables, prosciutto, sausage, pepperoni, pesto, pineapple, fresh Mozzarella cheese, crumbled goat cheese, red pepper flakes

Fire up your outdoor grill or stove-top grill to medium-high. In a mixing bowl combine the shredded mozzarella and Fontina.

Cut the pizza dough into 8 equal pieces and roll each ball of dough flat on a floured work surface. By hand, stretch each ball of dough into a 5-inch round, as thin as possible. Layer the floured pizza crusts on a cookie sheet, in between layers of parchment paper until ready to use.

Brush the top side of the dough rounds with olive oil. When the fire is hot (when you can hold your hand over the coals for 3 to 4 seconds at a distance of 5 inches), drape the dough onto the grill. Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear. Using tongs, immediately flip the crust over, onto the coolest part of the grill. Brush the grilled surface with olive oil. Scatter the garlic and cheeses over the dough and top with cherry tomato halves  (or your toppings of choice).

Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning. The pizza is done when the top is bubbly and the cheese melted, about 6 minutes. Serve at once, topped with the basil leaves.


4 red heirloom tomatoes, cut into ½-inch-thick slices
2 tablespoons balsamic vinegar
Red pepper flakes
4 cloves garlic
3 Tbs. olive oil, divided, plus more for drizzling
1 loaf French bread, cut into 12 slices
10 fresh basil leaves, cut into thin strips

Preheat the grill to medium-high and be sure to lightly oil the grates on the grill. In a large bowl, toss the tomatoes with 2 tablespoons of olive oil and season with salt and pepper. Arrange the tomatoes on the grill, cut side down. Grill until the tomatoes are slightly charred, about 5 minutes, turning once during grilling.

Remove the tomatoes from the grill and place them back in the mixing bowl. Add the balsamic vinegar, 1 tablespoon of olive oil and red-pepper flakes to the tomatoes and toss to combine.

Brush the  bread with the remaining oil and season with salt and pepper. Grill the bread on both sides until grill marks appear, about 2 minutes per side. Remove the bread from the grill and immediately rub the whole garlic cloves on one side of the grilled bread, to infuse the garlic flavor.

To serve, cut the bread slices in half. Divide the tomato mixture evenly over each. Top with the shredded basil.
Serves 4


A grilled cheese sandwich full of succulent BBQ pulled pork smothered in melted cheese.

2 tablespoons unsalted  butter
2 slices rustic bread
2 slices sharp white cheddar cheese
2 slices Fontina cheese
1/2 cup pulled pork, warm
1/2 cup BBQ sauce

Butter one side of each slice of bread, top with one cheese, the mixture of the pork and BBQ sauce, then the remaining cheese and finally the other slice of bread with buttered side up.  Grill until golden brown on both sides and the cheese is melted, about 3 to 4 minutes per side.

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