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Keep on Cookin with Nick Rabar – Grilled Pizza

Simply Southern New England is excited to share the newest Keep On Cooking with Nick Rabar segment, showing you how to grill your own pizza. Plus find out what wine goes best with this recipe from Wines & More.

Nick Rabar  0:06

Hey everybody, it’s your old pal, Nick, and were hitting the road today heading to Cranston, Rhode Island to make grilled pizza with my buddy Jess. Let’s go. Jess  is a DJ here in Rhode Island on 92 Pro FM, where she’s on the air Mondays everyday bringing her big personality to the airwaves. And if there’s one thing I know about Jess, she loves pizza. Hey, Jess, ready to make some pizza?


Jess & Nick 0:41

Well, I have my chef hat on, don’t I? Let’s get to it. First thing we’re gonna do is stretch the dough. Stretch it out, man. So you can see how I’m almost like punching the air out? Yeah, yes, this dough sat, and poofed really nice. So now this is looking almost ready to go. So it’s just about thin enough, right? So let’s put a little oil on this dough. And you really want it to be well oiled because you don’t want it to stick to the grill. Is it wrong to eat it right now?


Jess & Nick  1:09

When you pick up the dough, yes, kind of quickly, like a hand puppet? Yes, because you want to get it on there. And then you kind of want to form your dough. You don’t want to tear it. You want to be very careful, of course, right? So you want to turn it up a little bit to get nice char on that dough,  and you want to see a little bit of that. It’s starting to char underneath. This is the part where we dance this, we could do a little dance. What do you listen to now? Cardi B.


Jess & Nick  1:37

Alright, so let’s give it a flip. All right, nice. Oh, you see, Oh, we got this beautiful golden-brown color on top. Now what we want to do is we want to drop that, we want to turn it to the lowest setting. And the reason is, because at this point we need to be in control. We can’t let the grill own us we have to own the grill. Right. All right, now we’re gonna put some toppings on this. Okay, while it’s on the grill while it’s on the grill. Oh my goodness, this is vicious. Alright, we’re gonna use your basic mozzarella cheese. I’m gonna go on with some pecorino. So two types of cheeses.

Jess & Nick 2:06

Now we’re going to go on with the sauce. So, I just have some tomato puree here. Basically, I just took salt, a little bit of sugar and some period garlic, use what you want to use. In fact, I’m going to put on some corn. Yeah, so just a little bit of corn. So this corn is going to add a little bit of sweetness to the pizza, a little bit of texture, a little bit of color, we’re going to drizzle a little bit of olive oil on top, a little pinch of salt.


Jess & Nick  2:38

So now we’re going to take a peek, it’s on that low heat and we’re going to rotate it and it’s still a little soft. When this is done, you’re gonna be able to pick this up, it’s gonna stay nice and flat. And you can see how like the back of the grill has a little bit more brown, you know, grills have hot spots can see how the front side of the grill was a little colder, and the backside added that nice char same process is gonna happen there. Watch how now that it’s nice and dry. When you lift it up, it doesn’t just drop down. The cross is kind of dried out and crisp up.

Grilled Pizza

Jess & Nick  3:28

So there is our grilled pizza, and now we’re gonna add a little bit of finesse to it. Okay, so I’m just gonna put a touch of crushed pepper, just a little bit and then I like scallions, so we’re gonna put on a little bit of fresh scallions, and a little olive oil. We’re gonna put out a touch cracked pepper and you’re gonna cut this you’re gonna cut this piece off. And there you have it


Krasi Lafore 4:14

Hello, my name is Krasi Lafore and the fine line manager here once in more in Cranston Rhode Island. Today I’m going to help you choose the right wine pairing for Chef Nick’s grilled pizza. Let’s look at the most predominant ingredients of the pizza first. We have three types of cheese, tomato paste and corn. We definitely need a white wine with nice acidity to cut through the fat of the cheese and the acidity of the tomato paste and wine that is fruity enough to bounce off the sweetness of the corn. My recommendation is this lovely white burgundy Domaine Joel Curveux, from a small, family owned estate located in the heart of Pouilly – Fuissé . This wine is made with 100% Chardonnay grapes.


It was aged in a combination of stainless steel tanks and oak barrels. Let’s taste it. The nose is elegant with nice mineral and flavors of lemongrass and citrus. On the palate, there is fresh acidity and flavors of lemon, honey, green apple and a touch of vanilla note. This one will be excellent choice for Chef Nick’s grilled pizza. Cheers and we hope to see you soon here at once in more in Cranston, Rhode Island


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