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oil a 13 x 9-inch metal or disposable aluminum foil roasting pan. Cut each pepper in half lengthwise, keeping the stem intact. Using a small spoon, scoop out and discard the seeds and ribs. Stuff each pepper with the ricotta mixture. Arrange the peppers, stuffed sides up, in the pan. Drizzle with the oil. Pour ½ cup of hot water into the pan.
    3. Prepare the grill for indirect cooking with medium heat (400°F).
    4. Place the pan on the grill over the not-yet-ignited burner(s). Close the lid and cook until the topping is lightly browned and the peppers are tender, 30 to 40 minutes. Remove from the grill.
    5. Drizzle with the oil and sprinkle with the parsley. Serve warm or cooled to room temperature.

    Â 
Grilled Marinated Portobello Mushrooms
    Makes 4 servings, more if part of an antipasti platter
    There are so many ways you can present these delicious mushrooms. Serve the mushrooms whole, warm, or at room temperature with fresh green salad as a first course. Cut them into wedges and serve with toothpicks as part of an antipasti platter. Tie a string around two of them and use as a bikini top. OK, maybe not that last one, but you can definitely finish them off with your favorite fresh herbs, alone or in a tasty combination.
    2 tablespoons balsamic vinegar
    2 garlic cloves, minced
    Â¼ teaspoon salt
    Â¼ teaspoon freshly ground black pepper
    â…“ cup extra-virgin olive oil
    4 (4-inch) portobello mushroom caps
    1 tablespoon finely chopped fresh basil, oregano, or parsley, or 2 teaspoons finely chopped fresh thyme or sage, optional
    1. Whisk the vinegar, garlic, salt, and pepper together in a small bowl. Gradually whisk in the oil. Pour into a shallow glass or ceramic baking dish. Add the mushrooms and turn to coat both sides. Let stand at room temperature, turning occasionally, for about 30 minutes.
    2. Preheat the grill for direct cooking over medium heat (400°F).
    3. Remove the mushrooms from the baking dish, reserving any marinade. Place the mushrooms on the cooking grate, gill sides up, and close the grill lid. Cook until the undersides are seared with grill marks, about 3 minutes. Flip the mushrooms and continue cooking, with the lid closed until tender and juicy, 3 to 4 minutes more. Transfer the mushrooms to a serving platter. Let cool for 10 minutes.
    4. Sprinkle with the herbs and drizzle with the reserved marinade. Serve warm or at room temperature.



CHAPTER 3

Pizza

    Quel che non ammazza, ingrassa.
    Literally: “What won’t kill you, will feed (fatten) you.”
    What it means: “What doesn’t kill you makes you stronger.”
    A long with an assortment of meats and cheeses and the special grilled antipasti dishes we always serve, one of the most popular first courses for Italians is pizza. Most people don’t think you can cook a pizza on the grill, but it’s really no different than cooking it on a flat rack in your oven. Perfect pizzas require a lot of heat (by oven standards, anyway), so it’s only natural in a hot country to want to cook them outside. Some people, like Joe’s parents, have permanent pizza ovens built in their backyards, but the rest of us manage just fine on the regular grill.
    Even though we eat them as a first course, you could easily make any of these pizzas for your main entrée. And once you get the hang of the dough and the process, you can create your own signature pies by making them with your favorite toppings.
P IZZA ON THE G RILL
    Cooking pizza on the grill is one of my family’s favorite things to do. The key is to be super-organized. Have all of the toppings ready to go—sliced, shredded, and precooked, as needed. You can even partially grill the pizza dough to get it ready for the toppings.
    When grilling pizza, the dough goes right on the cooking grate, so you don’t need a baking stone, as you would in an oven. You will see grilling pizza stones for sale, but they don’t work that well. To slide the pizza dough