Saturday, May 29, 2010

The Next Best Pizza

I can't believe I got something other than the dishes done (which consisted of turning on the dishwasher). I had such an awesome lazy day, and so it was doubly awesome when Justin helped me make my last recipe for this week, a grilled vegetable pizza. Not only were the veggies grilled, but we cooked the dough on the grill as well! I didn't make the dough, but I did make the sauce. Very garlicy, very yummy.

Oh, and the color difference of the cheese is because Justin decided to "improve" my recipe with some store brand light mozzarella. My side (the right side) only has the artisan fontina cheese on it.

Yield: 5 servings (serving size: 2 pieces)


Fresh pizza dough

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 follows)

1/4 teaspoon freshly ground black pepper

1 cup (4 ounces) shredded fontina cheese


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.

Basic Pizza Sauce

Yield: 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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