pizza on the grill i

Dinner

Pizza On The Grill I

Drescription

Grilled pizza with a smoky flavor, crisp crust, and endless topping possibilities—perfect for summer cookouts.

Ingredients

1 (.25 ounce) package active dry
yeast
1 cup warm water
1 pinch white sugar
2 teaspoons kosher salt
1 tablespoon olive oil
3 1/3 cups all-purpose flour
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1/2 cup olive oil
1 teaspoon minced garlic
1/4 cup tomato sauce
1 cup chopped tomatoes
1/4 cup sliced black olives
1/4 cup roasted red peppers
2 cups shredded mozzarella
cheese
4 tablespoons chopped fresh basil

Directions

In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for
ten minutes, or until frothy. Mix in the salt, olive oil, and flour until
dough pulls away from the sides of the bowl. Turn onto a lightly
floured surface. Knead until smooth, about 8 minutes. Place dough
in a well oiled bowl, and cover with a damp cloth. Set aside to rise
until doubled, about 1 hour. Punch down, and knead in garlic and
basil. Set aside to rise for 1 more hour, or until doubled again.
Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in
the microwave. Set aside. Punch down dough, and divide in half.
Form each half into an oblong shape 3/8 to 1/2 inch thick.
Brush grill grate with garlic flavored olive oil. Carefully place one
piece of dough on hot grill. The dough will begin to puff almost
immediately. When the bottom crust has lightly browned, turn the
dough over using two spatulas. Working quickly, brush oil over
crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2
cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup
roasted red peppers over crust. Sprinkle with 1 cup cheese and 2
tablespoons basil. Close the lid, and cook until the cheese melts.
Remove from grill, and set aside to cool for a few minutes while you
prepare the second pizza.

Preserved Lemon and Spring Vegetable Risotto with Grilled Pernod Shrimp

This risotto is a celebration of the verdant flavours of asparagus, pea, fennel, and mint, all highlighted by the golden glow of preserved lemon. You can replace the preserved lemon with fresh lemon, but you’ll lose the wonderful mellowness that preserved lemon imparts – an almost candied quality that adds delicious warmth to this luscious bed of buttered comfort. We love this with grilled shrimp, but well-seared scallops, or fillets of black cod or sea bass will also do very well. NOTES: Depending on the saltiness of both your stock and the preserved lemons, you may need to use up to a tablespoon of salt in this recipe. It’s best to add a little at a time throughout the process, tasting as you go, and seasoning one last time if necessary before serving. You can replace the preserved lemon rind with the zest of a large lemon, but reduce the amount of lemon juice by half if you do. Following the ban on absinthe in 1915, anise-based liqueur became the favourite long-drink of French gourmands from Paris to Marseille. Pour one fifth liqueur to four-fifths water over ice, and serve little picholine olives on the side. Sunshine in a glass.