Posted March 29, 2005 by Nick Lindauer in Recipes

Firecracker Pizza


Chef Bill Etzel first tried grilled pizza in New England, and he was hooked. The former librbarian convinced his childhood friend to open a restaurant devoted to it. 5 months ago thier dream became a reality when they opened Coals right across from the Albert Einstein college of medicine, in the Morris Park section of the Bronx.

There are nine kinds of pizza on the menu plus a daily special, and they all start with Bill’s secret dough that uses a bit of whole wheat.

Firecracker Pizza

Pizza dough (from local pizza place or made from scratch)
1/2 cup bel paese cheese
1/2 cup fresh tomato sauce
1/4 cup grated pecorino romano cheese
1/2 cup corn kernels
2 tbls roasted jalapeno olive oil (specialty food stores)
1 tsp chopped parsley
2 tbls olive oil

Use 1 cup of rolled dough.
Press out till thin on cutting board (may need to use a little olive oil so it doesn’t stick)
Then add it right on top of hot grill (indoor grill or barbcue grill)
Within seconds it will bubble. Using tongs, check underside for char marks.
When visible, flip over to cooler side of grill brush with olive oil.
Drizzle bel paese, tomato sauce, pecorino romano, corn and jalapeno oil.
Move to hotter part of grill, add parsely. As oil starts to bubble, remove from grill.
Slice and serve. Serves 1 person

Nick Lindauer

The Original Hot Sauce Blog