Jamie Purviance
Costco member Jamie Purviance is a
national grilling expert, a 2010 James
Beard Award nominee, and author of
the recently released Weber’s Time to
Grill and several bestselling companion
books. He has been a guest chef at the
James Beard House in New York City, and
has been featured on many TV shows,
including NBC’s Today, CBS’s Early
Show and The Oprah Winfrey Show.
Grilled Pizzas with Sausage
and Black Olives
Tarantino
Recipes developed by Jamie Purviance
2 links (½ pound) Tarantino*
mild Italian sausage
1¼ pounds premade pizza dough
Olive oil
Salt
1 package ( 12 ounces) grape tomatoes
1 small eggplant, cut crosswise into
¼-inch slices
2 cups grated mozzarella cheese
24 Kalamata olives
Remove the sausage meat from the casings and break the meat into ½-inch
chunks. In a small skillet, sauté the sausage over medium heat until the meat
is cooked through. Remove the sausage with a slotted spoon and set aside.
Prepare the grill for direct cooking over medium heat (350°F-450°F).
Divide the pizza dough into 4 equal pieces. Lightly brush four 9-inch squares
of parchment paper on one side with oil. Flatten each piece of dough on a sheet
of parchment paper. Each round should be about ¼ inch thick and 8 inches in
diameter. Lightly brush the tops with oil and sprinkle with salt. Let the rounds
sit at room temperature for 5-10 minutes.
Grill the tomatoes and eggplant over direct medium heat, with the lid closed as
much as possible, until the tomato skins burst and the ;esh becomes very soft
and the eggplant is tender, turning once or twice. The tomatoes will take about
5 minutes, and the eggplant will take 8-10 minutes. Put the tomatoes in a bowl
and crush with a spoon or fork. Cut the eggplant into a medium dice.
Place the dough on the cooking grate with the paper sides facing up. Grill over
direct medium heat until the dough is well marked and ;rm on the underside,
2-5 minutes, rotating as needed for even cooking. Discard the parchment paper.
Transfer the crusts to a work surface with the grilled sides facing up.
Evenly divide the tomatoes, cheese, eggplant, sausage and olives over the
crusts. Return the pizzas to the grill and cook over direct medium heat, with the
lid closed as much as possible, until the cheese is melted and the bottoms of the
crusts are crisp, 2-5 minutes, rotating the pizzas occasionally for even cooking.
Transfer to a cutting board and cut into wedges. Serve warm. Makes 4 servings.
All recipes adapted from Weber’s Time To Grill, by Jamie Purviance.
Used with permission. ©2011 Weber-Stephen Products LLC.
* Brands may vary by region; substitute a similar product.
Tomato and Sausage Strata
Tarantino
9 links Tarantino* breakfast sausage
½ tablespoon unsalted butter
8 cups cubed (¾-inch) Italian bread
(or other crusty bread)
1 pint small grape tomatoes
1 roasted red pepper, peeled and
cut lengthwise into ¼-inch slices
6 ounces mozzarella cheese,
cut in ¼- to ½-inch cubes
8 large eggs
1;⁄; cups whole milk
2 teaspoons ;nely chopped
fresh rosemary
2 teaspoons ;nely chopped
fresh oregano
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup grated Parmesan cheese
Prepare the grill for direct cooking over medium heat. Grill the sausages over
direct medium heat until they are cooked through, about 8-10 minutes, turning
occasionally. Set the sausages aside.
Grease a 12-inch cast iron skillet with the butter and add the bread cubes. Halve
the cooked sausages lengthwise and then cut them crosswise into thin slices.
Scatter the sausages, tomatoes, roasted pepper and mozzarella evenly over the
bread. In a large mixing bowl, whisk the eggs, milk, rosemary, oregano, salt,
and pepper. Drizzle the egg mixture into the skillet and mix thoroughly. Top
with the Parmesan cheese, cover with foil, and refrigerate overnight.
Prepare the grill for direct cooking over medium-low heat. Remove the foil from
the skillet and grill until the bread is toasted and the center of the strata is ;rm,
30-40 minutes (any liquid will re-absorb upon resting, but a knife inserted into
the center of the strata should come out free of uncooked egg). Let cool for
10 minutes, then slice and serve warm. Makes 8 servings.
* Brands may vary by region; substitute a similar product.
Chef’s Choice 89
