Emeril Lagasse's Grilled Pizzas with Prosciutto, Pesto, and Taleggio Cheese

The celebrity chef shows you how to throw the ultimate summer pizza party.
5:16 | 07/31/12

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Transcript for Emeril Lagasse's Grilled Pizzas with Prosciutto, Pesto, and Taleggio Cheese
AND SO DELICIOUS SMELLING OUT HERE. EVERY TIME EMERIL IS HERE, WE'RE SMILING EAR-TO-EAR. OUR MOUTHS ARE WATERING. AND TODAY, FOR GOOD REASON. FIRING UP THE GRILL FOR PIZZA. IT BEARS MENTIONING. SAM AND I HAD DINNER LAST NIGHT. AND WE HAD PROSCIUTTO PIZZA. THE BAR HAS BEEN RAISED. YES. WELL, YOURS IS GOING TO BE MUCH BETTER. OF COURSE, IT IS. WE'VE BEEN SNACKING. AND EDWARD NORTON IS HERE TO TELL US ABOUT HIS NEW ROLE IN A THRILLER. "THE BOURNE TRILOGY." AND D.L. HUGHLEY. THEY'RE COMING BY. TOE-TO-TOE, COULD BE THE MOST VOLCANIC YET. AND "DEALS AND STEALS" FOR "GAA" VIEWERS. WHEN, LARA? 2:00 P.M. SORRY, I COULDN'T HEAR, SAM. WE'RE IN TIMES SQUARE. THAT SHOW. 2:00 EASTERN. FRANKLY, I'M ENJOYING THE SMELLS, THE SIGHTS, THE SOUNDS. EMERIL IS HERE TO SHOW US HOW TO TURN AN OUTDOOR COOKOUT INTO A PIZZA PARTY. EMERIL, WE'LL LET YOU GET RIGHT TO IT. FIRST OF ALL, WE MAKE A STANDARD PIZZA DOUGH. FLOUR, WATER, YEAST, A PINCH OF SALT. SIMPLE. LET IT REST. AND WE PUT ON A LITTLE CORN MEAL. WE'RE JUST GOING TO BRUSH THAT. SLIDE IT ON THE GRILL. WE WANT TO COOK BOTH SIDES, LIKE I HAVE RIGHT HERE. A LIGHT, GOLDEN BROWN. NOW, IT GETS REALLY SIMPLE. WE MAKE A FRESH BASIL PESTO. A LITTLE GARLIC AND SHALLOT. PARMESAN CHEESE AND PINE NUTS. WE'RE GOING TO SPREAD THAT. RIGHT THERE. WE'RE GOING TO -- YOU CAN CUT THAT UP AND SERVE IT WITH A GLASS OF ICE. RED OR WHITE. THAT WOULD BE PERFECT. NOW, WE TAKE SOME PROSCIUTTO. I HAVE IT IN LAYERS LIKE THIS. LAYER IT DOWN. A LITTLE BIT MORE. AND THEN, THIS HERE, THIS IS A TYPE OF ITALIAN CHEESE CALLED TOLLAGIO. IT HAS A LITTLE POP TO IT. I REFRIGERATED IT TO GET IT CHILLY ENOUGH. IT LOOKS LIKE YOU CAN PULL IT. IT'S ALMOST LIKE A STRING CHEESE. OR DID YOU GRATE IT? IT'S CUT AND SHAPED LIKE THIS AND REFRIGERATED. IT'S A VERY SOFT CHEESE, SAM. NAME THE CHEESE AGAIN. TOLLAGIO. VERY DELICIOUS. NOW, WE HAVE OUR GRILL. YOU WANT TO BE SURE THAT THE GRILL IS LOW. YOU DON'T WANT TO HAVE IT MEDIUM-HIGH, HIGH HEAT. YOU DON'T WANT IT TO BURN. THEN, WHAT WE'RE GOING TO DO IS TAKE OUR LITTLE PEEL HERE. I'M COMING TO YOU, SAM. WE'RE GOING TO TAKE THIS BABY JUST RIGHT LIKE THIS. AND IT GOES ON THE BOARD. THAT SIMPLE. AND WE'LL CUT IT. IS THERE A CUTTING IMPLEMENT? THERE IS A CUTTING IMPLEMENT. IT IS RIGHT HERE. THIS IS SCARY. JOSH, COME ON. OH, WHY DON'T YOU -- ALL RIGHT. HERE WE GO. WE'LL JUST CUT IT. HOW LONG ON THE GRILL TO GET THIS PERFECT? MAYBE AFTER THE CRUST IS BROWN, IT'S MAYBE GOING TO TAKE FOUR, NO LONGER THAN FIVE MINUTES, BUT IT HAS TO BE LOW HEAT. AS SOON AS EVERYTHING CURLS UP AND MELTS, YOU'RE IN, RIGHT? JOSH, YOU WANT TO PASS THIS OUT? THEY'RE GONE. THEY WERE GONE LIKE HOTCAKES. HOW WAS IT? IT WAS OKAY. ANOTHER GREAT SUMMER ITEM WE HAVE -- VEGETABLES. MUSHROOMS. SHIITAKE MUSHROOMS. AND IT HAS A LITTLE BIT OF GARLIC. THAT'S KIND OF LIKE A PESTO. YOU JUST DRIZZLE IT ON. YOU HAVE TO MAKE SURE YOUR WOODEN SKEWERS, YOU PUT THEM IN WATER FIRST. AND MUSHROOMS, NOT ALWAYS AVAILABLE ALL YEAR LONG. BUT THEY'RE PLENTIFUL RIGHT NOW. EVERYBODY HAS TO EAT THEM. THAT'S AMAZING. THE CHEESE AND THE PESTO, WITH THAT. OH, WOW. NOW, LAST -- A LITTLE PESTO GOES A LONG WAY, I FIND. IT DOES. DON'T OVER-PESTO. YOU DON'T WANT TO OVER-GARLIC, AS WELL. RIGHT NOW, MANGOS ARE IN SEASON. WE TAKE A PUREE OF MANGO AND A LITTLE SUGAR. AND MAKE MANGO POPS. PUT THEM IN CUPS THAT YOU HAVE. THIS IS DELICIOUS. THEY LOVE THAT. WHO IS IN? OH, MY GOSH. I DON'T KNOW WHAT TO TAKE FIRST. ALL RIGHT. WE HAVE TO SAY WHERE TO GET THE RECIPES. WE KNOW WHERE TO GET THE RECIPES, RIGHT? GOODMORNINGAMERICA.COM ON YAHOO! FOR THE MUSHROOMS, THE PIZZA, THE ICE POPS. TOO GOOD TO BE TRUE.

This transcript has been automatically generated and may not be 100% accurate.

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