PIZZA WITH HOT SALAMI AND PECORINO
- Pizza Dough
- 1 cup simple tomato sauce (I like Pomì strained tomatoes)
- ½ cup freshly grated pecorino romano
- 4 ounces thinly sliced spicy salami or pepperoni
- About 2 tablespoons fresh marjoram or oregano leaves
Instructions:
- PREPARE A GAS OR CHARCOAL GRILL for indirect grilling. For an even crisper crust, put a piastra  on the hottest part of the grill to preheat.
- Divide the dough into 4 pieces and shape each one into a ball. Let rest for 15 minutes, loosely covered with a tea towel or plastic wrap.
- Using a floured rolling pin or your hands, stretch eachball into a 9- to 10-inch round (the shape doesn’t have to ball into a 9- to 10-inch round (the shape doesn’t have to be perfect).
- Carefully lay one round of dough on the piastra or over the hottest part of the grill and cook until the bottom is lightly browned and dry, about 2 minutes. Using tongs, gently lift up the dough, flip over, and cook for just 30 seconds. Transfer to a baking sheet, with the less cooked side up, and repeat with the remaining dough. Let cool.
- Divide the sauce among the partially cooked pizzas and, using the back of a kitchen spoon, spread it evenly to within ½ inch of the edges of the dough. Divide the cheese among the pizzas and arrange the salami on top.
- Place 1 or 2 pizzas at a time on the cooler part of the grill and cook until the cheese is melted and the bottoms are crisp and golden brown. Transfer to a cutting board and sprinkle each pizza with one-quarter of the marjoram. Cut into slices with a pizza wheel and serve hot.
- If you can, buy good imported salami or pepperoni; it will have much more character than the supermarket versions.