Grilled Spinach Sweet Onion Pizza
August 20, 2009
Grilled Spinach Sweet Onion Pizza
What You Need:
3 C of white bread flour
1 pkg. quick rising yeast
2 t of salt
1/2 t of sugar
1 C of water
4 T of extra virgin olive oil, divided
1 lb. fresh spinach, trimmed
2 T of minced garlic
1/2 C Parmesan cheese, grated
1 (8 oz.) pkg. feta cheese, crumbled
1/2 C sweet Vidalia onion, sliced thin
How to Make It:
Mix together the flour, yeast, salt and sugar until blended well.
Place the water and 2 T of the olive oil together in a small saucepan.
Place the pan over medium heat and heat for 5 minutes or until a thermometer reads 130 degrees.
Pour the mixture over the flour mixture and mix until the dough forms into a ball.
Knead the dough 10 times.
Turn the dough onto a lightly floured surface, cover with plastic wrap and allow the dough to rise for 30 minutes.
Prepare the grill for medium hot temperature.
Place the spinach in a sauce pan and just cover with water.
Place the pan over high heat and bring the water to a rolling boil.
Adjust the heat to low, cover the pan and cook, 3 minutes or until the spinach is wilted.
Drain the spinach and when cool enough to handle squeeze out any extra water.
Coarsely chop the spinach.
Divide the dough into 2 equal size balls.
Lightly spray the grill rack with a non stick cooking spray.
Stretch one ball of dough out over the grill rack.
Cover the grill and cook the dough for 5 minutes or until the bottom is browned.
Brush the top of the pizza crust with 1/2 T of the olive oil.
Flip the crust and brush the other side with 1/2 T of the olive oil.
Sprinkle 1 T of the minced garlic evenly over the crust.
Layer half of the spinach over the top of the garlic.
Sprinkle half of the Parmesan cheese and half of the feta cheese evenly over the spinach.
Top with half of the Vidalia onion.
Cover the grill and cook for 8 minutes being sure to check the crust after 5 minutes to ensure it is not over cooking before the cheese has melted.
If the crust if cooking too quickly adjust the heat on the grill to a lower temperature or move the pizza to the side away from the intense heat.
When the cheese has melted remove the pizza and keep warm while grilling the second pizza.
Makes 6 servings per pizza
Be careful of the hot spots on your grilling when cooking pizza. These hot spots will cause the crust to over cook in that area. When grilling pizza be sure to remove the rack from the grill before adding the toppings. If the crust remains over the heat the crust will continue to cook causing it to over cook while the toppings are heating. By removing the rack you don’t have to worry about transferring the pizza back to the grill and loosing any of those great toppings.
Grilled Marinated Mushrooms on a Stick
August 20, 2009
Grilled Marinated Mushrooms on a Stick
What You Need:
1/3 C of dry cooking sherry
3 T of olive oil
1 T of sherry vinegar
2 cloves of garlic, minced
1 t dried thyme
1/2 t salt
1/4 t pepper
1 1/2 lbs fresh mushrooms, trimmed
How to Make It:
Whisk together the sherry, oil and vinegar in a large mixing bowl.
Add the garlic, thyme, salt and pepper and whisk until well blended.
Add the mushrooms to the marinade and stir until well coated.
Cover the bowl and allow the mushrooms to stand in the marinade at room temperature for 1 hour or until most of the liquid is absorbed.
Lightly oil the grill grate and set the grill for medium hot temperature.
Soak 4 bamboo skewers in water for 30 minutes.
Thread the mushrooms on the prepared skewers.
Grill for 10 minutes, turning frequently or until browned.
Makes 6 servings
These tasty mushrooms can served as a side dish or an appetizer. They taste great by themselves, tossed in pasta or even place on a piece of toast if you like.
Grilled Carrot Potato and Onion Salad
August 20, 2009
Grilled Carrot Potato and Onion Salad
What You Need:
1 3/4 lbs. potatoes, peeled and cut into sticks
3 T of olive oil
1/2 t salt
1/4 t of pepper
2 large carrots, cleaned and cut into sticks
1 Vidalia onion, sliced
2 T of mayonnaise
2 T of plain yogurt
2 T of white wine vinegar
1 t Dijon style mustard
How to Cook It:
Place the potato sticks into a saucepan and cover with water.
Place the pan over medium heat and bring the water to a rolling boil.
Reduce the heat to low, cover the pan and steam the potatoes for 12 minutes or until tender.
Drain the potatoes well and place in a mixing bowl.
Drizzle the potatoes with 2 T of the olive oil
Set the grill temperature to medium hot heat.
Season the potatoes with the salt and pepper.
Place the carrots and onions into a separate bowl and drizzle with the remaining 1 T of oil.
Grill the potatoes 8 minutes or until tender, turning occasionally.
Return the potatoes to the bowl.
Grill the carrots and onions 4 minutes or until tender, turning occasionally.
Remove the carrots and onions and place in the bowl with the potatoes.
In a small bowl whisk together the mayonnaise, yogurt, vinegar and mustard until well blended.
Pour the mixture over the vegetables and toss until well coated.
Makes 6 servings
Be sure to steam the potatoes before placing them on the grill. This will ensure that the potatoes are cook through. Other vegetables such as zucchini, bell peppers or squash may be added to this recipe if you like.
