Guest guest Posted June 9, 1999 Report Share Posted June 9, 1999 More Pizza on the grill. Fresh Tomato Pizza Vegetable Lovers' Pizza * Exported from MasterCook * Fresh Tomato Pizza Recipe By : Vegetarian Grill, by Andrea Chesman, page 175 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) 3 pounds vine-ripened tomatoes -- halved 1 leek -- halved lengthwise and cleaned thoroughly Extra-virgin olive oil 1/2 cup finely chopped fresh basil Salt and black pepper 1/2 cup freshly grated Parmesan cheese 8 ounces fresh mozzarella cheese -- thinly sliced Before I learned to grill pizza, homemade pizza was strictly a winter dish-I wasn't about to crank up the oven to 5000 on a hot July evening. But with an outside grill, homemade pizza is easy to enjoy year-round, and in the summer you can take advantage of wonderfully flavored local tomatoes and fresh basil for a simple topping. SERVES 6 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. Brush the cut sides of the tomatoes and both sides of the leeks with the olive oil. 3. Grill the tomatoes, cut side down, until tender and grill-marked, about 10 minutes. Grill the leeks, turning occasionally, until tender and grill-marked, about 10 minutes. Remove the vegetables from the grill and set aside. Remove the grill rack from the grill; you can use this for grilling the pizza. 4. To make the sauce, peel and chop the tomatoes and set aside in a colander or sieve to drain. Press to squeeze out the excess liquid. Finely chop the leek and combine with the drained tomatoes, basil, and salt and pepper to taste. The sauce should be quite thick. If it is not, drain again. A loose sauce will result in a soggy pizza crust. 5. To make two large pizzas: Divide the dough into 2 balls. Lightly oil a vegetable grill rack or pizza grill. Stretch 1 ball of dough to fit the oiled grill rack. Place the grill rack over the fire, cover the grill, and grill the pizza until the bottom is browned, about 5 minutes. Remove the grill rack from the grill. Brush the top side with olive oil, then flip the pizza over. Sprinkle half of the Parmesan over the browned crust, then top with half of the sauce and half of the mozzarella. Return the pizza, still on the rack, to the grill. Cover the grill and grill for 5 to 8 minutes, checking the crust after 5 minutes. 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. Remove the pizza, place on a serving plate, and keep warm. Repeat with the remaining dough and toppings. To make individual-size pizzas: Divide the dough into 6 balls. Roll out the balls to make small rounds about '/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. Sprinkle about 1/6 of the Parmesan on the browned crust, then top with 1/6 of the sauce and 1/6 of the mozzarella. Return the pizza to the grill, cheese side up, and grill until the bottom is browned, 11/2 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. Remove the pizza, place on a serving plate, and keep warm. Repeat with the remaining dough and toppings. 6. Slice the pizza and serve warm. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Lovers' Pizza Recipe By : Vegetarian Grill, by Andrea Chesman, page 173 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 medium-size eggplant peeled and sliced 3/8 inch thick 1 onion sliced 1/2 inch thick 1 green bell pepper -- halved 1 medium-size zucchini sliced 3/8 inch thick 2 portobello mushroom caps sliced 3/8 inch thick Extra-virgin olive oil 2 cups well-seasoned tomato sauce 1 cup freshly grated Parmesan cheese You can't beat this combination-grilled vegetables on top of grilled pizza. The double dose of smoke makes this pizza irresistible. SERVES 6 1. Prepare the pizza dough according to the recipe directions. While the dough is resting, prepare a medium-hot fire in the grill. 2. Brush the eggplant, onion, pepper, zucchini, and mushrooms with olive oil. 3. Grill the vegetables, turning occasionally, until tender and grill-marked, 10 to 15 minutes for the eggplant; about 10 minutes for the onion and pepper; and about 5 minutes for the zucchini and mushrooms. As the vegetables become tender, remove from the grill and chop into large dice. 4. Meanwhile, heat the tomato sauce and keep warm. 5. To make two large pizzas: Divide the dough into 2 balls. Lightly oil a vegetable grill rack or pizza grill. Stretch 1 ball of dough to fit the oiled grill rack. Place the grill rack over the fire, cover the grill, and grill the pizza until the bottom is browned, about 5 minutes. Remove the grill rack from the grill. Brush the top side with olive oil, then flip the pizza over. Spread about 1 cup of the sauce on the browned crust, top with half of the grilled vegetables, and sprinkle with half of the Parmesan on top. Return the pizza, still on the rack, to the grill. Cover the grill and grill for 5 to 8 minutes, checking the crust after 5 minutes. 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. Remove the pizza, place on a serving plate, and keep warm. Repeat with the remaining dough and toppings. To make individual-size pizzas: Divide the dough into 6 balls. Roll out the balls to make small rounds 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 of the sauce on the browned crust, then top with 1/6 of the vegetables, and sprinkle with 1/6 of the Parmesan. Return the pizza to the grill, vegetable side up, and grill until the bottom is browned, 11/2 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. Remove the pizza, place on a serving plate, and keep warm. Repeat with the remaining dough and toppings. 6. Slice the pizza and serve warm. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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