Monday, June 17, 2013

Veggie Grilled Pizza

                         Makes : 5 servings      (2 slices each)

1                 cup warm water (100° to 110°), divided
10               ounces bread flour (about 2 cups plus 2 tablespoons) 1                 package dry yeast (about 2 1/4 teaspoons)
10               teaspoons olive oil, divided
1                 teaspoon kosher salt, divided
                         **Cooking spray**
2                 tablespoons yellow cornmeal
12               ounces baby eggplant, cut crosswise into 1-inch-thick slices
1                 medium zucchini, cut crosswise into 1-inch-thick slices 
1                 large red bell pepper, quartered and seeded
3                 garlic cloves, minced
2/3              cup Basic Pizza Sauce (recipe below)
1/4              teaspoon freshly ground black pepper
1                 cup (4 ounces) shredded fontina cheese
1/4              cup small mint leaves
2                 teaspoons fresh thyme leaves

1.        Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, 4 teaspoons oil, and 1/2 teaspoon salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
2.         Prepare grill to high.
3.         Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch oval on a lightly floured baking sheet sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
4.         Brush eggplant, zucchini, and bell pepper with remaining 2 tablespoons oil. Grill eggplant 4 minutes on each side or until tender; place in a bowl. Grill zucchini 3 minutes on each side or until tender; add to eggplant. Place pepper quarters, skin side down, on grill rack; grill 6 minutes or until blistered. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel peppers; add to vegetable mixture. Coarsely chop vegetables. Add garlic to vegetables; toss to combine.
5.         Place pizza dough, cornmeal side up, on grill rack coated with cooking spray, and grill for 4 minutes or until blistered. Turn dough over; grill 3 minutes. Remove from grill. Spread Basic Pizza Sauce evenly over top side of crust, leaving a 1/2-inch border. Arrange vegetable mixture evenly over sauce; sprinkle evenly with remaining 1/2 teaspoon salt and black pepper. Top with cheese. Return pizza to grill rack, and grill for 4 minutes or until thoroughly cooked. Cut pizza into 10 pieces; sprinkle with mint and thyme.
A sprinkling of bright, sweet mint complements the smoky grilled vegetables in this dish.

Makes 6 servings (serving size: about 1/3 cup)

2               tablespoons extra-virgin olive oil
5               garlic cloves, minced
1               (28-ounce) can San Marzano tomatoes
1/2            teaspoon kosher salt
1/2            teaspoon dried oregano

1.       Heat oil in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Remove tomatoes from can using a slotted spoon, reserving juices. Crush tomatoes. Stir tomatoes, juices, salt, and oregano into garlic mixture; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally.

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