Projo Football Food and Spirits

Stephen Linn, author of www.theultimatetailgater.com

He's got a trio of pizzas for you to toss on the grill at your next tailgate event.

He says "I love pizzas at tailgates because they cook fast, which means everyone can get one with their favorite toppings. They also meet the tailgate test of being able to be eaten with one hand while your other holds a drink."

Barbecue Chicken Pizza
2 skinless, boneless chicken breasts
Salt and pepper
1 (14-inch) pizza crust (store-bought dough is fine)
¾ cup barbecue sauce
½ red onion, thinly sliced
6 ounces Mozzarella cheese, shredded
3 ounces Parmesan cheese, shredded

Preheat the grill to medium-high.
Salt and pepper the chicken breast and grill until internal temperature is 150ºF.
Remove from the grill, let cool, and cut into ½-inch think slices.
Place the crust on a 14-inch pizza pan. Spread the barbecue sauce evenly over the crust, and top it with the onions and chicken. In a bowl mix the cheeses, and sprinkle them evenly on the pizza. Place the pizza on the grill and cook for 10 to 15 minutes, until the crust is crisp and the cheese has melted.
Serves 4 - 8

Feta and Tomato Pizza
Olive oil
6 tomatoes, cut into slices
1 14-inch pizza crust (store-bought is fine)
1 cup feta cheese
½ cup fresh basil, chopped
1 teaspoon salt
½ teaspoon black pepper

Preheat grill to medium.
Brush tomatoes with oil and grill for 1-2 minutes without turning them. Remove and set aside.
Place the crust on a 14-inch pizza pan. Brush the crust with oil and place the tomatoes on top. Meanwhile, mix the remaining ingredients in a bowl and sprinkle on tip of the pizza. Place the pizza on the grill, and cook until the cheese is melted and bubbling slightly.
Serves 4-8.

Grilled Pizza con Funghi e Fontina
From Chef Ilene Ross
1 recipe pizza dough or prepared dough, rolled into 8 (3-inch) rounds
½ cup olive oil
4 to 5 cloves garlic, minced
3 shallots, minced
1 pound assorted exotic mushrooms, sliced or chopped (if using shiitakes, remove inedible stems) 1/4 cup Marsala wine
8 ounces Fontina cheese, grated
Salt and freshly ground black pepper, to taste
Pizza stone or pizza pan

Heat ½ of the oil, garlic and shallots in a large sauté pan over medium high heat until lightly golden.
Add the mushrooms and sauté until most of the liquid has evaporated (about 3 to 5 minutes), and then add wine. Continue to sauté until wine completely evaporates and mushrooms have turned a darker shade or brown, about 2 to 3 minutes. Remove mushroom mixture from heat. Season with salt and pepper.
Heat grill to high. Brush dough rounds with remaining olive oil, season with salt and pepper and grill for 2 to 3 minutes or until golden brown. Turn over and grill for 1 to 2 minutes. Remove from the grill and place on a flat surface.
Spread the mushroom mixture evenly over the crust. Add the Fontina cheese, distributing it as evenly as possible. Season with salt and pepper and return to grill just until the cheese is melted. Serve immediately.

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