a medium-hot fire to grill this arugula pizza.
campfire sounded friendly, so I bought a fire pit. After I
twisted the metal feet onto the metal bowl, I was stumped.
Fire doesn’t require feet.
does, however, require stumps where campers can slump,
sticks in hand, and burn marshmallows. I checked back at the
supermarket: no stumps. Later, while driving a country road,
I saw a sign claiming free stumps. I pulled over and tried
to lift one. Free, apparently, to anyone towing a crane.
Then one night at a dinner party I mentioned my stump
problem to my neighbor Andrew. Not stumps, he corrected,
next afternoon Andrew pulled up in his truck. He heaved six
rounds into place around the fire pit.
night we all slumped on the stumps. We burned marshmallows.
We stared at the stars. Andrew pointed out pale Jupiter and
fiery Mars. Which is when I noticed that the wood chips,
under the feet, were on fire.
we’d doused the flames I decided I prefer the
old-fashioned ground-level campfire. But I’m so glad I’ve
got those sturdy rounds. And a round of sturdy friends.
2 1/2 hours
six 8-inch pizzas
dough (recipe follows)
ounces whole-milk ricotta cheese
ground black pepper
(about 6 ounces) baby arugula
salt, such as Maldon
tablespoons lemon-infused olive oil (see note)
Grill: Light a medium-hot fire. Lightly oil grates. Grill
dough until golden brown, about 2 minutes per side.
Top: Spread 3 tablespoons ricotta onto each pizza, leaving 1
inch of perimeter crust bare. Grind on pepper. Heap 1 cup
arugula on each. Sprinkle with salt. Drizzle each with 1
teaspoon lemon oil. Enjoy.
dough: Pour 1 cup warm water into the bowl of a stand mixer.
Sprinkle in 1 teaspoon active dry yeast and 1 teaspoon
sugar. Let stand until creamy, about 5 minutes. Add 1
teaspoon kosher salt, 1/4 cup olive oil and 3 cups flour.
Knead with a dough hook until smooth and elastic, about 3
minutes. Shape dough into a ball. Cover bowl with plastic
wrap and let rest until dough has doubled, about 1 1/2
hours. Divide dough into 6 balls. Set balls on a lightly
oiled baking sheet, cover with plastic and let rest until
puffy, about 30 minutes. Dust each ball lightly with flour
and roll out into an 8-inch round. Use right away or stack
up, separated by parchment paper, slip into a zip-top bag
and refrigerate. Chilled dough will produce a chewier but
equally delicious, crust.
Stocked with other olive oils or available at specialty
stores. Its intense lemon flavor is worth tracking down. Or
substitute 2 tablespoons olive oil mixed with the finely
grated zest of 1 lemon.
Construction inspired by Iggies in Baltimore.