Vegetarian Grill--pizza 1

[Guest guest]

Pizzas on the grill. Yum-Yum.

 

Broccoli-Gorgonzola Pizza

Cheese-Tomato Pizzas

 

 

 

* Exported from MasterCook *

 

Broccoli-Gorgonzola Pizza

 

Recipe By : Vegetarian Grill, by Andrea Chesman, page 184

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pizza

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 recipe Basic Pizza Dough

OR Quick-Rise Pizza Dough

(see separate recipes)

1 pound broccoli -- finely chopped

2 garlic cloves

1 teaspoon dried thyme

2 tablespoons extra-virgin olive oil

plus more for brushing

8 ounces Gorgonzola cheese

at room temperature

softened with a fork

1/2 cup pine nuts -- toasted

 

SERVES 12 TO 18 AS AN APPETIZER;. SERVES 6 AS A MAIN COURSE

 

You may have to be a fan of strong cheese to enjoy this combo (i.e., kids

had better step aside), but those who can appreciate Italy's fine, creamy

blue cheese will enjoy it. Because of the intense flavor of the cheese,

this is a good choice for serving as an appetizer.

 

1. Prepare the pizza dough according to the recipe directions. While the

dough is resting, prepare a medium-hot fire in the grill with a lightly

oiled vegetable grill rack in place.

 

2. Combine the broccoli, garlic, thyme, and olive oil and toss to coat.

 

3. Grill the broccoli, tossing frequently, until tender and grill-marked,

5 to 8 minutes.

 

4. Divide the dough into 6 balls. Roll out the balls to make small pizzas

about 1/8 inch thick. Brush both sides with olive oil. Stack the dough

rounds on a plate. Place a round of dough on the grill. Grill until the

surface of the dough is bubbly and the bottom is browned, 2 to 3 minutes.

With a pair of tongs, lift the pizza off the grill and invert onto a plate

or baking sheet. Spread about 1/6 cup of the Gorgonzola on the browned

crust, then top with 1/6 of the broccoli and 1/6 of the pine nuts. Return

the pizza to the grill, cheese side up, and grill until the bottom is

browned, 1 1/2 to 2 minutes more. If at any point the pizza seems to be

cooking too quickly, reduce the heat on a gas grill or move the pizza to a

cooler spot over charcoal or wood to avoid scorching. Place the pizza on a

serving plate and keep warm. Repeat with the remaining dough and toppings.

 

5. Slice the pizza and serve warm.

 

Converted by MC_Buster.

 

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Cheese-Tomato Pizzas

 

Recipe By : Vegetarian Grill, by Andrea Chesman, page 171

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 recipe Basic Pizza Dough

OR Quick-Rise Pizza Dough

(see separate recipes)

2 cups well-seasoned tomato sauce

4 garlic cloves -- minced (optional)

1/2 cup grated mozzarella cheese

1 1/2 cups freshly grated Parmesan or Asiago cheese

Olive oil

 

For these and other grilled pizzas, use a vegetable grill rack or pizza

grill rack for an evenly browned crust. Because pizza grilling goes fast,

have your tools, rolled-out dough, sauce, and cheese at hand when you

begin, along with plates or platters on which to put the finished pizzas.

Be sure the sauce is piping hot, which will help ensure that the toppings

fully heat through.

 

SERVES 6

 

1. Prepare the pizza dough according to the recipe directions. While the

dough is resting, prepare a medium fire in the grill. Using a lightly

oiled vegetable grill rack or pizza grill and preheating it over the fire

will result in a more evenly baked crust, but using a vegetable grill rack

is not necessary.

 

2. Heat the sauce, with the garlic, if desired, and keep warm. The sauce

should be hot when it is spooned onto the pizza, otherwise the cheese won't

melt properly.

 

3. Combine the mozzarella and Parmesan or Asiago in a bowl and mix well.

 

4. Divide the dough into 6 balls. Roll out the balls to make small pizzas

about 1/2 inch thick. Brush both sides with olive oil. Stack the dough

rounds on a plate.

 

5. Place a round of dough on the grill (or on the vegetable grill rack, if

using). Grill until the surface of the dough is bubbly and the bottom is

browned, 2 to 3 minutes. With a pair of tongs, lift the pizza off the

grill and invert onto a plate or baking sheet. Sprinkle 1/6 of the cheese

over the browned crust, then spread 1/6 of the sauce on top. Return the

pizza to the grill, sauce side up, and grill until the bottom is well

browned, 1 1/2 to 2 minutes more. If at any point the pizza seems to be

cooking too quickly, reduce the heat on a gas grill or move the pizza to a

cooler spot over charcoal or wood to avoid scorching.

 

6. Place the pizza on a serving plate and keep warm. Repeat with the

remaining dough and toppings.

 

7. Cut each pizza in halves or quarters and serve warm.

 

Converted by MC_Buster.

 

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

schuller