Grilled Pizza with Spinach, Gorgonzola and Raisins
AL FORNO POMODORO:
- 1/2 cup extra-virgin olive oil
- 1 tablespoon minced fresh garlic
- 1/2 teaspoon fine sea salt
- 1 cup dry white wine
- 5 cups chopped canned tomatoes with their juices
- 6 ounces pizza dough
- 1/4 cup virgin olive oil
- 1/2 cup loosely-packed shredded fontina cheese
- 2 tablespoons freshly grated Pecorino Romano
- 1 tablespoon raisins
- 2 tablespoons crumbled gorgonzola cheese
- 1/2 teaspoon minced garlic
- 8 to 10 fresh, tender spinach leaves, washed and dried
- 8 fresh basil leaves
- Thinly sliced scallions, for garnish
For the pomodoro: Heat the oil, garlic and salt in a medium saucepan over medium heat, stirring often. Keep a close watch here and adjust the heat as necessary to slowly cook the garlic from opaque white to a slightly translucent golden without a hint of browning. As soon as the garlic is golden, add the wine and 1 cup water. Be careful, as the oil has a tendency to spatter. Bring to a boil, reduce the heat and simmer until the garlic is soft and turns a nutty color, and the liquid reduces to about 1 cup. Add the tomatoes, bring to a boil, lower the heat and simmer for 5 minutes.
For the pizza: Prepare a hot charcoal fire, setting the grill rack 3- to 4-inches above the coals. Grease an inverted baking sheet with some of the oil.
Spread and flatten the pizza dough with your hands into a 10- to 12-inch free-form circle, 1/8-inch thick, on the prepared inverted baking sheet. Do not make a lip. You may end up with a rectangle rather than a circle; the shape is unimportant, but do take care to maintain an even thickness.
When the fire is hot (you can hold your hand over the coals for 3 to 4 seconds at a distance of 5 inches), use your fingertips to lift the dough gently by the two corners closest to you, and drape it onto the grill. Catch the loose edge on the grill first and guide the remaining dough into place over the fire. Within 1 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. Quickly brush the grilled side with some of the olive oil. Scatter the fontina and Pecorino Romano over the dough and add the rasins. Spoon 6 tablespoons of the pomodoro sauce over the cheese and toppings. Do not cover the entire surface of the pizza with sauce. Drizzle with some of the oil and spread the gorgonzola and garlic on top. Lay the spinach out over the top and slide the pizza back toward the hot coals, but not directly over them. 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 melts. Serve immediately, topped with the basil leaves, some scallions and an additional drizzle of the oil.