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I'M BOBBY FLAY, AND GRILLIN'S MY GAME.
I'VE SEARCHED ALL OVER FOR THE MOST PASSIONATE, DIE-HARD,
AND FEARLESS GRILLERS AROUND.
NOW THEY'RE COMING TO ME
TO COOK UP THEIR FAVORITE DISH.
WE'RE GRILLING ONE MAIN INGREDIENT,
TWO DIFFERENT WAYS--
THEIR RECIPE AND MINE.
YOU READY? LET'S GRILL IT.
HEY, EVERYBODY, I'M BOBBY FLAY, AND WELCOME TO "GRILL IT!"
TODAY, IT'S PIZZA DOUGH ON THE GRILL.
THAT'S RIGHT, PIZZA DOUGH ON THE GRILL.
AND I'M GONNA SHOW YOU HOW TO DO THAT,
BUT FIRST, LET ME BRING ON MY GUEST TODAY.
HER NAME IS JEN COOK FROM CHAPPAQUA, NEW YORK.
WHEN I WAS A LITTLE GIRL GROWING UP WITH THE NAME "JEN COOK,"
I WAS HARASSED ON THE SCHOOL BUS CONSTANTLY.
"HEY, COOK, WHAT ARE YOU COOKING FOR DINNER?"
AND I ALWAYS SAID, "PIZZA."
I AM ABSOLUTELY READY TO GET GRILLING WITH BOBBY FLAY.
COME ON, JEN. HOW YOU DOING? GOOD TO SEE YOU.
HEY, BOBBY.
THANKS FOR MAKING THE TRIP OUT HERE.
THANK YOU.
ALL RIGHT, SO PIZZA ON THE GRILL.
WHAT ARE YOU GONNA MAKE TODAY?
TODAY I AM GONNA MAKE
ASIAN CHICKEN PEANUT SAUCE PIZZA.
BUT BOBBY, THE SECRET TO MY DOUGH...
YEAH?
I PUT SOME OF THAT INGREDIENTS INTO MY DOUGH.
OH, YOU PUT IT IN THE DOUGH. OKAY.
YEAH.
I'M ALSO MAKING A 4-CHEESE PIZZA,
AND THEN I'M GOING TO CARAMELIZE SOME NICE FRESH FIGS...
RIGHT.
AND I'M GONNA PUT SOME PROSCIUTTO,
AND I HAVE SWEET AND SALTY ALL TOGETHER.
ANY COCKTAILS?
A HONEY-PINEAPPLE LEMONADE.
I'M GONNA SHOW PEOPLE HOW TO MAKE DOUGH TODAY.
I THINK YOU'RE GONNA MAKE DOUGH, AS WELL.
BUT I'M ACTUALLY GOING TO PUT MY DOUGH DIRECTLY ON THE GRILL.
SO I'M GONNA MAKE A PIZZA THAT HAS A RED PEPPER PESTO
WITH SOME FRESH BASIL IN IT,
AND I'M GONNA MAKE A BASIL- AND-PARSLEY OIL TO PUT ON TOP.
AND THEN I'M GONNA MAKE A DESSERT PIZZA, AS WELL,
WHERE I'M GONNA USE SOME DULCE de LECHE,
WHICH IS SORT OF A LATIN SORT OF CARAMEL,
AND I'M GOING TO GRILL SOME FRESH PEACHES
AND PUT THAT ON TOP, AND MAYBE SOME NUTS.
IT'S A GREAT WAY TO FINISH OFF A PIZZA PARTY OUTSIDE.
SOUNDS GOOD.
SOUNDS EXCELLENT.
AND I'M GONNA MAKE A COCKTAIL, TOO.
I'M GONNA MAKE A CHAMPAGNE-LEMONADE COCKTAIL
WITH A LITTLE BIT OF GRENADINE IN THERE, AS WELL.
SO YOU READY TO START GOING?
I'M READY. ARE YOU READY?
ALL RIGHT, SHOW US WHAT YOU'RE DOING.
I'M GONNA PREPARE MY YEAST FIRST FOR THE DOUGH.
PREPARING THE YEAST.
YOU HAVE TO HAVE WARM WATER...
YES.
NOT COLD, NOT HOT.
IT'S GOTTA BE ABOUT 100, 110 DEGREES, NOT BOILING HOT.
ABSOLUTELY.
SO I PUT MY YEAST IN THERE, AND NOW I'M GONNA PUT SOME SUGAR
BECAUSE YEAST LOVES SUGAR.
I'M GONNA LET THAT SIT FOR A LITTLE WHILE.
NOW I'M GONNA MOVE ON TO MY MARINADE FOR MY PINEAPPLE.
I'M USING SOME OF THE SAME INGREDIENTS FOR MY DOUGH.
SO I'M GONNA DO BOTH OF THEM TOGETHER.
TOASTED SESAME SEEDS?
YES, ABSOLUTELY.
PUT SOME TOASTED SESAME SEEDS IN THERE.
YOU CAN JUST PULL THIS WHOLE THING RIGHT OFF.
LET ME HELP YOU OUT HERE.
(laughing)
HERE YOU GO.
THANK YOU.
GO CRAZY WITH YOUR TOASTED SESAME SEEDS.
ALL RIGHT.
SO I'VE GOT SOME SEEDS IN THERE, SEEDS FOR THE DOUGH OVER HERE.
I'M PUTTING SOME-- LOOK AT THAT.
BLACK SESAMES?
YEP. I WAS ABLE TO GET THAT LID OFF THERE BY MYSELF THIS TIME.
SOY SAUCE, SESAME OIL, SOME HONEY.
YEP. NOW YOU'RE A VOLUNTEER FIREFIGHTER.
I AM.
WHAT WAS THE INSPIRATION BEHIND THAT?
I JOINED THE FIRE DEPARTMENT TO DRIVE THE FIRE TRUCK.
(both laugh)
ALL RIGHT, SO YOU HAVE AN INTERESTING CONCOCTION HERE.
YOU HAVE TOASTED WHITE SESAME SEEDS, BLACK SESAME SEEDS.
YOU HAVE SOME HONEY, YOU HAVE SOME CRUSHED RED PEPPER.
IS THIS GOING IN THE DOUGH?
THIS IS THE DOUGH.
OH, THIS IS THE DOUGH.
YOU'VE GOT SOME VERY INTERESTING INGREDIENTS HERE.
SO I'M GONNA GET MY DOUGH TOGETHER--FAIRLY SIMPLE RECIPE.
WE HAVE, UH, ABOUT 4 CUPS OF BREAD FLOUR THERE,
A TEASPOON OF SUGAR.
WE HAVE SOME DRY YEAST AND A PINCH OF SALT,
SOME KOSHER SALT.
WE HAVE A DOUGH HOOK. JUST LET ME SHOW THIS TO YOU.
THIS IS A DOUGH HOOK.
ALL RIGHT, SO WE'RE JUST GONNA START THIS ON A VERY, VERY LOW
JUST TO KIND OF MIX UP THE DRY INGREDIENTS.
OKAY, AND THEN I'M GOING TO ADD MY WATER.
AND AS JEN SAID, IT'S GOTTA BE ABOUT 100, 110 DEGREES,
JUST LIKE KIND OF LUKEWARM.
OKAY. AND THEN I'M GONNA TAKE JUST A LITTLE BIT OF OLIVE OIL,
JUST A COUPLE OF TEASPOONS.
BASICALLY, WHAT YOU WANT TO HAPPEN IS YOU JUST WANT THIS
TO FORM A BALL.
YOU CAN MEASURE THINGS OUT PERFECTLY,
BUT DEPENDING UPON THE QUALITY OF THE FLOUR THAT YOU'RE USING,
THE ENVIRONMENT YOU'RE IN-- WE'RE OUTSIDE.
WE'LL HAVE TO SEE HOW WET AND HOW DRY IT IS,
AND THEN WE'LL JUST SORT OF ADJUST IT SLIGHTLY.
HOW'S IT GOING? GINGER.
I AM GRATING MY FRESH GINGER.
GINGER'S THE BEST.
BRING IT ON.
LET'S SEE WHAT THIS LOOKS LIKE.
MAYBE A TOUCH MORE FLOUR.
FLOUR. OKAY.
SO WE HAVE OUR DOUGH HERE,
AND THIS IS SORT OF THE TEXTURE THAT YOU WANT.
YOU JUST WANT TO KNEAD IT A LITTLE BIT.
AND THEN WHAT I'M GONNA DO IS I'M GOING TO ACTUALLY, UM,
PUT A LITTLE OIL IN THIS BOWL.
YOU JUST WANT TO SORT OF GREASE DOWN A MIXING BOWL.
JUST A LITTLE BIT.
AND WE'RE GONNA PUT OUR DOUGH IN OUR MIXING BOWL,
AND WE'RE GONNA COVER IT WITH SOME PLASTIC WRAP.
AND YOU'RE GONNA LEAVE IT OUT AT ROOM TEMPERATURE,
AND WE'RE GOING TO LET IT SIT FOR ABOUT AN HOUR.
AND THIS IS WHEN THE YEAST IS GONNA GO TO WORK.
BOBBY, MY BROTHER MOVED HERE TO CALIFORNIA,
AND HE SAID PIZZA'S JUST NOT THE SAME HERE AS IN NEW YORK.
WELL, THAT'S TRUE.
BUT WHY IS THAT?
YOU KNOW, THEY SAY THE SAME THING ABOUT BAGELS,
YOU KNOW.
RIGHT.
AND SO MAYBE IT HAS SOMETHING TO DO WITH THE DOUGH AND THE WATER.
I MEAN, THAT MIGHT BE PART OF IT.
RIGHT.
I'M SURE THERE'S SOME PRETTY GOOD PIZZA IN CALIFORNIA,
BUT MAYBE YOU AND I, AFTER THIS, WE CAN KIND OF GO ON THE SEARCH.
WE'LL FIND OUT.
ALL RIGHT.
SO I SEE SOME PINEAPPLES HERE MARINATED IN THE SESAME SEEDS.
AND I'M PUTTING SOME FRESH MINT IN HERE.
FRESH MINT. OKAY.
MINT AND PINEAPPLE-- THAT SOUNDS LIKE A COCKTAIL.
LET'S GET THAT GOING.
ORANGE ZEST.
NO DRINKING BEFORE I FINISH COOKING.
IT COULD BE DANGEROUS.
ALL RIGHT, SO THIS IS JUST ABOUT READY,
AND THIS IS JUST GONNA SIT HERE FOR A WHILE...
OKAY.
UNTIL I PUT IT ON THE GRILL.
SO GOOD FRESH PINEAPPLE.
YEP. AND THEN I'M GOING BACK TO MY DOUGH NOW.
NOW I'VE GOT THAT FOAMY PUFFED-UP LOOK OF THE YEAST.
THE YEAST IS GOING TO WORK, EATIN' AWAY WITH THE SUGAR,
AND THEN YOU HAVE SOME WATER IN THERE, AS WELL.
RIGHT.
SO NOW I'M GONNA BE THROWING IN ALL MY FLOURS.
I'M USING WHITE FLOUR, WHOLE WHEAT FLOUR,
A LITTLE CORNMEAL.
REALLY?
THEN I'M GONNA PUT IN A LITTLE BIT OF ORANGE ZEST IN MY DOUGH.
ORANGE ZEST.
MY SESAME SEEDS WITH GINGER AND A LITTLE BIT OF FRESH GARLIC.
THAT'S ALL GOING IN THE DOUGH?
IT'S ALL GOING IN THE DOUGH.
INTERESTING. THIS IS SERIOUS DOUGH.
THIS IS SERIOUS.
THIS DOUGH YOU CANNOT GET AT YOUR LOCAL PIZZA PARLOR.
THAT I CAN TELL YOU RIGHT NOW.
(laughs)
SO JUST MIX THIS UP A LITTLE BIT.
THEN I'M GONNA THROW IN MY YEAST.
RIGHT.
YEAST IN THE WATER, THE SUGAR.
AND LET THAT MIX...
AND HOPE FOR THE BEST.
OKAY, COOL.
NOW I'M GOING TO GET MY PEPPERS ON THE GRILL.
YOU CAN USE ROASTED RED PEPPERS THAT YOU CAN FIND IN THE STORE
THAT ARE ALREADY ROASTED, PEELED, AND SEEDED,
BUT, YOU KNOW, SINCE WE'RE OUTSIDE,
I'M GONNA TAKE FRESH RED PEPPER,
AND I'M GONNA FIRE-ROAST 'EM RIGHT ON THE GRILL.
IT'S VERY, VERY SIMPLE.
ALL I DO IS I JUST TAKE MY PEPPERS,
AND I JUST HIT THEM WITH A LITTLE BIT OF VEGETABLE OIL
OR CANOLA OIL AND A LITTLE SALT AND PEPPER,
AND THEY GO RIGHT ON TOP OF THE GRILL.
I'M TRYING TO ACTUALLY CHAR THE SKIN
SO THAT THE SKIN ACTUALLY COMES OFF,
BUT I'M ALSO GONNA PICK UP SOME OF THAT REALLY GOOD GRILL, UH,
CHARRED FLAVOR.
ALL RIGHT, SO I GOT MY, UH, MY PEPPERS ON THE GRILL.
I'M GONNA FIRE-ROAST THOSE FOR MY PESTO.
JEN COOK HAS HER PINEAPPLE GOING.
SHE'S GOT HER DOUGH GOING.
WE GOT LOTS OF PIZZAS ON THE GRILL.
THERE'S SWEET, THERE'S SAVORY,
AND THE GREAT THING ABOUT IT IS WE'RE GRILLING 'EM.
YOU KNOW WHY? 'CAUSE THIS IS "GRILL IT!"
DON'T GO AWAY.
WELCOME BACK TO "GRILL IT!"
TODAY IT'S ALL ABOUT PIZZA DOUGH ON THE GRILL.
(Bobby) AND I'M HERE WITH JEN COOK.
JEN'S GOT HER CHICKEN AND PINEAPPLE PIZZA.
IT'S GONNA HAVE A NICE SPICY PEANUT ON IT, RIGHT?
THAT'S RIGHT.
I'M ALSO MAKING A 4-CHEESE PIZZA
WITH FIGS AND PROSCIUTTO ON TOP.
I'M GONNA MAKE A SAVORY PIZZA
THAT HAS A RED-PEPPER- AND-BASIL PESTO ON TOP.
AND THEN I'M GONNA MAKE A DESSERT PIZZA
WITH SOME FRESH PEACHES THAT WE'RE GONNA GRILL.
BUT LET'S GET TO OUR ROASTED RED PEPPERS HERE.
I'M FIRE-ROASTING MY RED PEPPERS.
YOU CAN SEE HOW NICELY CHARRED THAT IS.
WE'RE ACTUALLY CHARRING THE SKIN SO THE SKIN ACTUALLY COMES OFF,
BUT AT THE SAME TIME, IT GIVES THE PEPPERS
A REALLY NICE SMOKY FLAVOR.
AND WHAT I'M GOING TO DO IS ACTUALLY COVER THESE.
SO WE'RE GONNA LET THESE STEAM FOR A LITTLE WHILE,
AND WE'RE GONNA PEEL THEM AND SEED THEM
SO WE JUST HAVE THE FLESH OF THAT FIRE-ROASTED PEPPER,
AND IT'S GONNA GO INTO THE PESTO.
JEN, HOW YOU DOING OVER HERE?
I'M GOOD.
ARE YOU OKAY ON THE GRILL? IT LOOKS A LITTLE HOT.
YES.
THIS THING IS A MONSTER.
IT'S VERY HOT.
MY SHORT ARMS CAN'T REALLY REACH THAT BACK CHICKEN THERE, BOBBY.
IF YOU COULD HELP ME FLIP IT.
SO THIS IS YOUR PIZZA STONE.
THAT'S MY PIZZA STONE.
YOU'RE GONNA COOK THE DOUGH RIGHT ON THERE.
BUT I'M GONNA MAKE MY PEANUT SAUCE FIRST.
OKAY.
ALL RIGHT, IF YOU NEED MORE HAND, LET ME KNOW.
I APPRECIATE IT.
OKAY, SO I'M ADDING MY PEANUT BUTTER,
AND I'M GONNA ADD SOME CHICKEN STOCK.
I'M GONNA ADD SOME COCONUT MILK,
SOME FRESH LIME JUICE, FISH SAUCE.
IT DOESN'T SMELL SO GREAT,
BUT IT TASTES AMAZING WHEN IT'S MIXED WITH OTHER STUFF.
YEAH.
AND IT'S A GREAT SUBSTITUTE FOR SALT, TOO.
SOME SOY SAUCE.
I'M GONNA THROW IN SOME GARLIC,
SOME SCALLION, AND MY GINGER.
YOU LIKE SPICY, RIGHT?
OH, YEAH.
MR. PEPPERS.
BRING IT ON.
I THINK WE'LL THROW A LITTLE BIT MORE SPICE IN THERE.
SOME SPICE SAUCE.
GOING TO CHECK MY PINEAPPLE.
PINEAPPLE'S COMING OFF.
I LOVE GRILLED PINEAPPLE.
IT JUST GIVES IT THAT SORT OF NICE CARAMELIZED FLAVOR.
IT'S GOT HONEY AND GINGER IN THERE, SESAME OIL.
DELICIOUS.
OKAY, SO PUT THAT ASIDE FOR A MINUTE.
CAN YOU PUT THIS ATTACHMENT ON THERE?
SURE.
THAT'S A PASTA ATTACHMENT,
THAT IS MY SECRET THAT I LOVE TO MAKE MY PIZZA DOUGH THINNER.
INTERESTING.
I'M GONNA TAKE MY DOUGH.
TRY TO GET IT AS THIN AS YOU CAN
BEFORE PUTTING IT THROUGH THE MACHINE.
OKAY.
OH, THAT'S VERY COOL. WHAT A GREAT IDEA.
'CAUSE ROLLING OUT PIZZA DOUGH IS NOT EASY...
NO.
UNLESS YOU DO IT ALL THE TIME.
I'M GONNA JUST THROW THIS RIGHT ON THE PIZZA STONE.
HERE'S THE REST OF OUR DOUGH.
JUST KIND OF SPREAD IT OUT A LITTLE BIT.
AND YOU HAVE TO GET THE FISTS GOING.
I'M GONNA PUT THIS RIGHT ON THE GRILL.
GET IT NICE AND CRISPY.
A LITTLE, UH, BLACK PEPPER.
THIS IS THE KIND OF CRAZY PART WHERE PEOPLE KIND OF FLIP OUT
AND ARE LIKE, "YOU JUST PUT IT RIGHT ON TOP OF THE GRILL?"
I'M TELLING YOU, IT WORKS REALLY EASILY.
JUST LEAVE IT ALONE. LET IT GET NICE AND CRUSTY ON THE OUTSIDE,
AND WE'RE GONNA FLIP IT OVER,
LET IT COOK A LITTLE BIT MORE ON THE OTHER SIDE,
AND THEN WE CAN PUT OUR TOPPINGS ON.
SPEAKING OF TOPPINGS, LET'S MAKE OUR RED PEPPER PESTO.
THIS IS REALLY SIMPLE.
SO WE HAVE OUR ROASTED RED PEPPERS HERE.
WE HAVE SOME PINE NUTS,
A WHOLE BUNCH OF PARMESAN CHEESE, FRESHLY GRATED,
A COUPLE OF CLOVES OF GARLIC, OF COURSE.
GOT SOME SALT AND PEPPER.
SOME OLIVE OIL.
AND I'M GONNA ADD, UM, A WHOLE BUNCH OF FRESH BASIL LEAVES.
MMM, THAT SMELLS SO GOOD.
AND JUST GIVE IT A QUICK PULSE.
OKAY, MY DOUGH IS OFF THE GRILL.
I'M CUTTING UP MY PEPPERS.
I GOT MY CHICKEN CUT UP, MY PINEAPPLE,
MY AVOCADO IS READY, SOME CILANTRO,
AND I'M GONNA THROW ON MY PEANUT SAUCE,
AND I'LL BE ALL SET.
OKAY, TAKE THIS OFF.
I'M GONNA TAKE OUR RED PEPPER PESTO,
JUST KIND OF SLATHER IT.
THIS WOULD BE SORT OF, LIKE, TAKING THE PLACE
OF, LIKE, WHERE THE TOMATO SAUCE WOULD GO.
AND THEN WE'RE GONNA TAKE OUR MOZZARELLA CHEESE
AND OUR GOAT CHEESE.
A LITTLE SALT AND PEPPER.
ALL RIGHT, NOW I'M GONNA PUT THIS BACK ON THE GRILL.
I DON'T NEED THE PIZZA DOUGH TO COOK ANYMORE.
JUST TAKE SOME TINFOIL,
I'M JUST GONNA PUT OUR PIZZA RIGHT ON TOP OF IT.
YOU'RE DOING THAT SO IT DOESN'T BURN?
EXACTLY.
THEN I'M GONNA COVER IT. THEN I'M GONNA MAKE A FLAVORED OIL.
WE HAVE SOME ITALIAN PARSLEY
AND SOME FRESH BASIL,
TO KEEP REINFORCING OUR BASIL IN THE PESTO
AND ON TOP OF THE PIZZA.
AND I'M GONNA TAKE A LITTLE BIT OF SALT AND PEPPER.
I'M GONNA TAKE SOME OLIVE OIL.
I'M GONNA MAKE A BASIL-PARSLEY OIL.
OKAY, BOBBY, MY PIZZA IS ALL SET.
YOU WANT TO TRY SOME?
LOVE TO.
LET ME CUT YOU A PIECE.
ALL RIGHT.
WOW, YOU GOT A LOT OF INGREDIENTS ON HERE.
A LOT OF STUFF ON THERE.
MMM. THAT SAUCE IS AMAZING.
AND CAN YOU TELL THAT THE DOUGH HAS SESAME IN IT...
I WAS JUST GONNA SAY, THE DOUGH...
AND GINGER?
THE DOUGH IS DEFINITELY SPECIAL HERE
BECAUSE IT'S GOT LOTS OF THINGS RUNNING THROUGH IT.
THIS IS REALLY-- THIS IS AWESOME.
WOW.
ALL RIGHT.
I'M GONNA TOP THIS WITH, UH,
SOME ARUGULA AND RED ONIONS.
SO THEN WHAT I DO IS I TAKE A LITTLE BIT OF THAT OIL I MADE--
IT'S JUST BASIL AND SOME PARSLEY AND SOME OLIVE OIL--
AND JUST, UH, JUST PUT IT ON TOP JUST FOR A LITTLE MOISTURE
AND, OBVIOUSLY, A LITTLE BIT MORE OF THAT HERBACEOUS FLAVOR.
AND THEN, UH, GIVE IT A CUT.
THIS IS DEFINITELY CALIFORNIA-STYLE PIZZA.
IT'S GRILLED PIZZA OUTDOORS.
THERE YOU GO. GIVE IT A TRY.
THANK YOU.
YOU KNOW, IT'S A LITTLE CRISPY, A LITTLE CHEWY.
I MEAN, THAT'S THE WAY I LIKE MY DOUGH.
I LIKE SORT OF A CONTRASTING TEXTURE ON THE DOUGH.
THAT'S EXCELLENT.
IS IT?
VERY GOOD.
CAN YOU TASTE THE PESTO AND THE--
I TASTE ALL OF IT TIED IN, AND I LOVE THE RED ONION WITH IT.
AND I REALLY LOVE THE CRISP OF YOUR DOUGH ON THE OUTSIDE,
AND IT'S JUST NICE AND CHEWY ON THE MIDDLE.
MM. ALL RIGHT, GUYS, WE'RE STILL GRILLING PIZZAS.
HERE ARE THE SAVORY. WE GOT SOME SWEET PIZZAS COMING UP.
AND ALSO, WE GOT A COUPLE OF COCKTAILS.
JEN COOK IS COOKING UP A STORM RIGHT HERE ON "GRILL IT!"
SO DON'T GO ANYWHERE.
ALL RIGHT, LET'S EAT SOME PIZZA.
CHEERS.
WELCOME BACK TO "GRILL IT!" TODAY WE'RE MAKING PIZZAS.
I GOT JEN COOK ALONGSIDE OF ME.
SO FAR, WE'VE HAD HER CHICKEN AND SPICY PEANUT SAUCE PIZZA,
WHICH WAS DELECTABLE.
AND I MADE A PIZZA THAT HAD A RED PEPPER PESTO
AND SOME GOAT CHEESE AND SOME MOZZARELLA.
AND NOW WE'RE GONNA MOVE ON TO OUR NEXT PIZZA.
I'M GONNA MAKE A SWEET PIZZA. AND WHAT ARE YOU MAKING?
I AM MAKING A FIG-CHEESE PIZZA.
MMM.
I HAVE ALREADY PREPARED THE DOUGH...
YEAH.
WHITE FLOUR, WHOLE WHEAT FLOUR,
A LITTLE CORNMEAL, YEAST,
AND I THREW IN BALSAMIC VINEGAR WITH FIG
BECAUSE I'M GONNA TIE IN THE FIG THAT I'M PUTTING ON TOP.
FIGS AND BALSAMIC VINEGAR HAVE A GREAT AFFINITY FOR EACH OTHER.
I THINK THAT'S TERRIFIC.
OKAY, SO I'M GONNA ROLL OUT MY DOUGH HERE
AND THROW IT ON THE GRILL FOR A LITTLE WHILE.
I'M ACTUALLY GONNA MAKE A SWEET PIZZA.
IT'S GONNA HAVE SOME GRILLED PEACHES,
BUT THEN I'M GOING TO SOAK THEM, OR BATHE THEM,
IN A BATH OF BUTTER AND BROWN SUGAR.
SO IT'S A GREAT WAY TO SORT OF END OUR PIZZA ON THE GRILL DAY.
SO I'M GONNA TAKE A LITTLE BIT OF CANOLA OIL.
I'M GONNA BRUSH THIS,
AND WE'RE JUST GONNA PUT OUR PIZZA RIGHT ON THE GRILL.
I'M GONNA THROW MINE ON THE STONE,
THROW A LITTLE BIT OF CORNMEAL ON THERE.
CORNMEAL ON THE BOTTOM SO IT DOESN'T STICK.
SO AS YOU CAN SEE, BOBBY, I DECIDED ON THIS ONE
NOT TO PUT IT THROUGH THE PASTA MAKER.
IT'S A LITTLE THICKER.
YEAH, BECAUSE I'M PUTTING A LOT OF CHEESE ON IT...
RIGHT.
AND I JUST WANT THERE TO BE A LITTLE BIT MORE SUBSTANCE
TO THE DOUGH.
WHILE THAT'S HAPPENING,
I'M ACTUALLY GONNA START TO GRILL THE PEACHES,
AND THEN I'M GONNA BATHE IT IN A COMBINATION OF BUTTER
AND SOME BROWN SUGAR.
I'M CUTTING UP MY FIGS,
AND I'M ACTUALLY GONNA PUT THEM IN BROWN SUGAR, TOO,
BUT I'M GONNA USE THE APPLE JUICE
THAT I MARINATED MY FIGS IN ALREADY
TO CARAMELIZE THE--
SO YOU MARINATED THE FIGS?
I DID. SO IF YOU USE DRIED FIGS,
YOU JUST SOAK 'EM OVERNIGHT, AND THEY HAVE A GREAT TEXTURE.
ALL RIGHT, SO I'M GONNA TAKE SOME BUTTER AND BROWN SUGAR
AND JUST GONNA MELT IT IN A PAN.
AND THIS IS WHAT WE'RE GONNA USE TO PUT THE GRILLED PEACHES IN.
THERE WE GO.
AND I'M GONNA USE THE APPLE JUICE
THAT I MARINATED MY FIGS WITH,
THROW SOME BROWN SUGAR IN, THROW MY FIGS IN.
A LITTLE CANOLA OR VEGETABLE OIL RIGHT ON TOP OF THE PEACHES.
I'M GONNA PUT THESE RIGHT ON TOP OF THE GRILL.
I LOVE FRESH FRUIT ON THE GRILL.
WELL, YOU HAD THE PINEAPPLE FOR YOUR PIZZA.
YEP.
AND PINEAPPLE'S FANTASTIC ON THE GRILL.
IT'S ONE OF THE BEST FRUITS.
AND NOW THE FIGS.
NOW YOU GOT THE FIGS ON THE GRILL, AS WELL.
YEP.
WHILE THAT'S WARMING UP, I'M GONNA PULL MY DOUGH OFF.
SO YOUR DOUGH IS DONE?
MY DOUGH IS NOT DONE.
IT IS ONLY COOKED HALFWAY...
PAR-COOKED.
BECAUSE I WANT ALL THIS CHEESE TO MELT,
AND I DON'T WANT MY DOUGH TO BURN.
OKAY, GOT IT.
CHECK ON MY PEACHES.
SO I'M GONNA TAKE MY PIZZA DOUGH OFF HERE.
I'M GONNA START PUTTING MY CHEESE ON.
GRUYèRE CHEESE, FONTINA--
BOTH KIND OF A SMOKY FLAVOR.
ADD SOME MOZZARELLA. AND I LOVE BLUE CHEESE,
BUT I--IT'S SUCH A STRONG FLAVOR, YOU KNOW,
SO I LIKE TO ADD JUST A LITTLE BIT OF IT.
QUATRO FROMAGE--I LIKE THAT. VERY NICE.
I LOVE CHEESE.
I ALWAYS SAY IF I HAD A KID, I'D NAME MY KID CHEESE,
CHEESE AND CHOCOLATE.
YOU LIKE CHEESE BETTER THAN CHOCOLATE?
THEY'RE RIGHT UP THERE AT NUMBER ONE RIGHT NEXT TO EACH OTHER.
ALL RIGHT, SO I'M GONNA SLICE UP MY PEACHES.
AND I'M GONNA THROW THIS IN THIS BROWN SUGAR AND BUTTER MIXTURE
AND JUST LET MY PEACHES BATHE IN THERE FOR A COUPLE OF MINUTES.
ALL RIGHT, I'M GONNA START ASSEMBLING MY PIZZA, AS WELL.
THAT LOOKS GREAT.
INSTEAD OF THE PART WHERE THE TOMATO SAUCE WOULD GO,
I'M GONNA PUT THE DULCE de LECHE,
A LATIN SORT OF CARAMEL.
NICE SWEET CARAMEL.
ALL RIGHT, I'M GONNA TAKE SOME CRèME FRAîCHE.
AND THE CRèME FRAîCHE IS LIKE A SOUR CREAM,
SO IT HAS A LITTLE BIT OF TARTNESS TO IT,
WHICH I THINK GOES REALLY WELL AGAINST THE SWEETNESS
OF THE DULCE de LECHE.
I'M GONNA TAKE OUR PEACHES
BATHING IN OUR BROWN SUGAR
AND OUR BUTTER
AND THEN SOME SLIVERED ALMONDS
AND THEN SOME CINNAMON SUGAR
AND THEN JUST A LITTLE BIT OF FRESH MINT.
I'M JUST GONNA TEAR THE LEAVES.
MINT'S MY FAVORITE.
IS IT? YEAH, I LOVE IT. I'M A HUGE FAN OF MINT.
DO YOU LIKE FIGS?
I LOVE FIGS. I ABSOLUTELY LOVE FIGS.
I'M LOOKING FORWARD TO YOUR PIZZA IN A BIG WAY.
OKAY, I'M GONNA PUT MY PROSCIUTTO ON.
THERE'S NOTHING LIKE CRISPY PROSCIUTTO.
JUST GONNA CRISP THIS UP REAL QUICK.
MY PIZZA'S GOING ON.
ALL RIGHT, COOL. WE GOT TWO PIZZAS ON THE GRILL.
ONE IS SWEET, AND ONE'S A LITTLE SAVORY.
ONE'S GOT FOUR CHEESES, ONE HAS NO CHEESES.
DON'T GO ANYWHERE. WHEN YOU COME BACK,
WE'RE GONNA KEEP EATING PIZZAS RIGHT HERE ON "GRILL IT!"
DON'T GO AWAY.
WELCOME BACK TO "GRILL IT!" IT'S PIZZA ON THE GRILL DAY.
I HAVE A SWEET PIZZA, ALMOST LIKE A DESSERT PIZZA.
IT'S GOT SOME PEACHES ON IT,
IT HAS A LITTLE BIT OF DULCE de LECHE,
AND WE HAVE SOME CRèME FRAîCHE, A LITTLE BIT OF TARTNESS
TO KIND OF BREAK UP THE SWEETNESS,
SOME MINT, SOME TOASTED ALMONDS, AND SOME CINNAMON, SOME SUGAR.
AND LOOK AT THAT.
LOOK AT THAT.
FOUR CHEESE IS IN THE HOUSE, LADIES AND GENTLEMEN.
SOME PROSCIUTTO, SOME FIGS.
THE CHEESES ARE BLUE CHEESE, FONTINA.
WHAT ELSE DO YOU HAVE?
GRUYèRE AND MOZZARELLA.
GRUYèRE AND MOZZARELLA. THAT LOOKS FANTASTIC.
I'M GOING TO, UH, JUST DISH UP A SLICE OF MY PIZZA HERE FOR YOU.
I'M GONNA GIVE YOU A SLICE OF MINE.
OKAY.
HERE YOU GO. PIZZA SWAP.
GORGEOUS.
NOW THAT'S A GOOD-LOOKING PIZZA--
PROSCIUTTO, FIGS, AND LOTS OF CHEESE.
MMM.
MMM.
THAT IS GREAT.
OH, THANK YOU SO MUCH.
MMM.
THIS IS TREMENDOUS.
IT'S ACTUALLY, IN A WAY--LIKE, THIS IS CLEARLY A DESSERT PIZZA,
THE ONE THAT I MADE,
BUT THIS WOULD ACTUALLY WORK THAT WAY, AS WELL,
LIKE THE CHEESE COURSE WITH THE FIGS AND THE PROSCIUTTO--
IT WOULD GO GREAT WITH, LIKE, A NICE PORT
IF YOU WERE EATING IT INDOORS.
BUT SINCE WE'RE OUTDOORS,
YOU'RE MAKING AN OUTDOOR-STYLE COCKTAIL, RIGHT?
RIGHT.
WHAT IS IT GONNA BE?
HONEY-PINEAPPLE LEMONADE.
I'M GONNA MUDDLE SOME PINEAPPLE, SOME MINT WITH THE LIMONCELLO.
OKAY, COOL. I HAVE A VERY SIMPLE COCKTAIL TODAY.
I'M ACTUALLY MAKING SORT OF A LEMONADE-CHAMPAGNE COCKTAIL.
YOU JUST TAKE A LITTLE BIT OF THE LEMONADE
AND THEN A LITTLE BIT OF THE GRENADINE.
OR IF YOU WANTED TO, YOU COULD USE POMEGRANATE JUICE.
YOU KNOW, POMEGRANATE JUICE WOULD BE REALLY NICE, AS WELL.
I LOVE POMEGRANATE JUICE.
I'M GONNA TOP IT OFF WITH A LITTLE BIT OF CHAMPAGNE.
(cork pops)
WHOA. GOT IT.
OKAY, NICE AND FROTHY. GOOD BUBBLES IN HERE.
PUT A LITTLE LEMON ZEST RIGHT ON TOP OF OUR...
THAT LOOKS GREAT.
COCKTAILS.
SO I'M MUDDLING MY MINT, MY PINEAPPLE,
AND MY HONEY SIMPLE SYRUP TOGETHER.
I ALMOST USED THE BOTTLE OF CHAMPAGNE FOR TWO COCKTAILS.
OH, MY GOD.
SO I HOPE YOU'RE FEELING OKAY,
'CAUSE YOU'RE GONNA DEFINITELY BE FEELING OKAY
AFTER THIS DRINK, FOR SURE.
ALL RIGHT, SO I'M PUTTING IN SOME SELTZER HERE.
UH-HUH.
AND NEXT WILL BE THE LIMONCELLO.
AND I'M GONNA POUR THAT RIGHT INTO THE GLASSES.
IT LOOKS REFRESHING.
I LOVE LEMONADE.
AWESOME.
ALL RIGHT.
HERE'S ONE FOR YOU.
HERE'S ONE FOR YOU.
AND I'LL TRY YOURS.
CHEERS. ALL RIGHT.
THANKS.
PIZZA ON THE GRILL.
MM. WOW.
ALL RIGHT, JEN, THIS IS GREAT-- DELICIOUS, REFRESHING.
YOUR PIZZAS HAVE BEEN AMAZING.
IT'S BEEN AWESOME.
OH, THANK YOU SO MUCH.
AND WE DEFINITELY LEARNED SOMETHING HERE TODAY
BY CHECKING OUT YOUR SORT OF NEWFANGLED PIZZA TECHNIQUES.
DELICIOUS STUFF.
AND YOU CAN BET THAT YOU'RE GONNA SEE YOUR PIZZAS
IN MY FIREHOUSE REAL SOON.
ALL RIGHT. CHEERS.
THANK YOU.
ALL RIGHT, LET'S EAT SOME PIZZA NOW.
YEP.
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