Speedy Romeo's Grilled Pizza with Marinated Tomatoes & Ricotta
"This recipe might look long, but none of the steps are complicated, and you can streamline if you like (skip the herb oil, and buy really good quality ricotta). The most important part is getting ripe, in-season tomatoes, and tasting this summery combination for yourself, which will turn your idea of what pizza can be on its head. Also note: you can adapt for a grill pan or even broil the dough. Recipe adapted from Speedy Romeo Chef/Owner Justin Bazdarich...."
INGREDIENTS
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2 quarts farm-fresh whole milk
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1 cup heavy cream
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4 tablespoons kosher salt, divided
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3 tablespoons lemon juice
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6 small heirloom tomatoes, chopped into large pieces, core removed
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1 cup red wine vinegar
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1 tablespoon sugar
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2 cloves garlic, peeled and crushed whole
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15 basil leaves, torn roughly
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3 rosemary sprigs
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3 thyme sprigs
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1 cup olive oil
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Hot grill with the flame off set to one side—wood-burning preferred
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Two 8-ounce pieces of your favorite pizza dough, stretched to 12 inches
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Herb Oil (from above)
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Ricotta (from above)
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Marinated Tomatoes (from above)
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Basil leaves for garnish
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Lemon juice for garnish
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Olive oil for garnish
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Ground chile flakes for garnish
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Flaky sea salt for garnish
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