In this recipe we attempt to recreate the wonderful thin-crust pizza from wood-fired ovens in your very own backyard. Our homemade crust has something that Pizza Doodle Express does not: chile. But if you’re lazy and don’t want to make your own dough, you can use a 12-inch, prebaked pizza shell. You can also easily make the dough in your bread machine. It is very important to have a clean grill for this recipes, as any residue on the grill will give the crust an off flavor. Why not make both toppings and divide the pizza?

Ingredients

For the Dough:

• 1 cup warm water (100 degrees F.)

• 2 tablespoons olive oil

• 1 ½ cups all-purpose flour

• 1 teaspoon sugar

• 1 teaspoon yeast

• 3/4 teaspoon salt

• 2 teaspoons crushed red chile

• Freshly ground black pepper

• Yield: 1 12-inch pizzaPowerful

For the Putanesca:

• 3 cups chopped fresh tomatoes, such as cherry or roma

• 2 tablespoons chopped capers

• 2 tablespoons chopped nicoise olives

• 1 tablespoon chopped fresh basil

• 2 teaspoons crushed red chile

• Garlic salt

• 1 cup grated parmigiano reggiano or pecorino romano cheese

• Olive oil

For the Green Chili Topping:

• 8 New Mexican green chiles, roasted, peeled and cut in half lengthwise

• 1 cup grated mozzarella cheese

• ½ cup grated provolone cheese

Instructions

To make the pizza by hand. Combine the water and sugar in a bowl and stir in the yeast. Let stand for 10 minutes until foamy.

In a large bowl, combine the flour, salt, chile and pepper. Make a well in the flour and pour in the yeast water and olive oil. Stir until almost mixed, turn onto a floured board and knead until the dough is smooth and elastic.

Place the dough in a lightly oiled bowl and cover with plastic wrap. Place in a warm, draft free location and let rise until doubled, about an hour and a half.

Punch down the dough and divide into 2 balls. If preparing ahead of time, place in the refrigerator until ready to use. Bring the dough back to room temperature and then proceed with the recipe.

Roll out each portion into a round or oval pizza or do it free-form. If it will fit on your grill, you can also combine the balls into one and make one large pizza.

Heat a gas grill to hot. If using charcoal bank the coals to one side, creating a hot side and a warm side.

Brush each of the pizzas with olive oil and gently drape, oil side down on a hot grill. Shortly, within a minute or two, the dough will start to rise and bubbles will appear. Gently lift an end to see that the underside is browned and has grill marks. Immediately invert the crust onto a pan, and turn the gas grill to low

Brush the dough with additional oil.

To make the putanesca, place the tomatoes on the cooked side of the pizza, sprinkle the capers, olives, pepper and cheese over the top. Shake a little garlic over the pizza and sprinkle some olive oil over the top.

To make the Southwestern topping, lay the green chile strips over the cooked side. Top with the cheese and sprinkling of the olive oil. Slide the pizza(s) back onto the grill. Cover and cook, rotating once or twice until the toppings are heated through and the crust is browned, about 5 minutes on the cooler part of the grill.

Since tofu was invented in China, it is perfectly appropriate to grill it after a good soaking in an Asian marinade such as this one. And it does absorb a marinade! Tofu comes in different styles–soft, regular, firm and extra-firm. The firmer ones are best for grilling but it is still critical to remove as much liquid as possible. Serve with hot and sour soup, Chinese sesame noodles, and mango pudding with almond cookies.

Ingredients

For the Tofu:

• 1-pound package “firm” tofu

For the Tangerine Marinade:

• 1/3 cup tangerine juice

• 2 tablespoons rice wine

• 1 tablespoon soy sauce

• 1 teaspoon tangerine zest

• 1 teaspoon hoison sauce

• 1 teaspoon crushed red chile, such as New Mexican

• ½ teaspoon 5-spice powder

Instructions

Place a thick layer of paper towels on a plate. Place the tofu on the towels and cover with another thick layer of towels. Place a heavy skillet on top of the paper towels and let sit for an hour to remove excess moisture.

Combine all the ingredients for the marinade in a bowl. Cut the tofu into 1-inch cubes. Place the tofu in a nonreactive bowl, pour the marinade over the tofu, cover, and refrigerate for 6 hours.

Soak wooden skewers in water for 30 minutes.

Thread the tofu slices onto the skewers. Grill over a medium-hot fire for 5 minutes, turn, cook another 5 minutes, until outside is slightly crispy and brown.