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From Dish Nicole:

pepperoni white pizza

While I was home over Thanksgiving my family and I ate too much and then talked about how full we were. Then the next day we ate the leftovers and did the whole cycle all over again. A family tradition. One of the great things about my family is that we have a huge family and tons of close friends that are honorary family members. We get together throughout the holiday season and usually we do a pot-luck style gathering due to the amount of people. You always get to sample the holiday classics as well as a new recipe someone was trying out. Some are healthy, and well you know, some call for a pound of butter, a la Julia Child. At one recent get together my mom’s best friend Cindy came over and she mentioned a recipe her daughter had told her to try. Pizza dough made from cauliflower. I was intrigued. When I got back to NYC I started the old Google search and came across a website called Eating Bird Food and got to work making my dough. I made 2 pizzas and they were excellent. I am not saying that you should replace delicious crusty pizza dough with this permanently but it is a healthy alternative and is gluten free for our gluten intolerant friends!

 
Yields 2 Pizza crusts
1 head cauliflower (about 2 cups riced)
3 cloves garlic, minced
1 cup part-skim shredded mozzarella cheese
2 eggs, beaten
1 teaspoon dried basil
1 teaspoon dried oregano
Salt & Pepper

chopped
Start off by preheating your oven to 400 degrees. Grease your cookie sheets or use a pizza stone. I recommend using a pizza stone if you have one. (I do not but you bet I’ll be registering for one!) Remove all the stems and leaves from the cauliflower and chop into small chunks.

processedheatingmix

Put all the cauliflower in a food processer and pulse until the cauliflower is ground to a coarse rice consistency. Next you want to cook the cauliflower until it’s translucent. You can do this by microwaving it for 8 minutes or heat in a sauce pan over medium heat. If using the sauce pan, you do not need to add oil, just keep stirring and do not leave unattended. Once the cauliflower is ready you can mix all remaining ingredients in a large bowl. If you would like to add salt and pepper you can do so at this time.

Now you are ready to roll out the dough. Unlike regular dough you do not need to knead the dough. You will simply spread out the dough onto your prepped baking sheets or stone. Bake for 25-30 minutes. The center should be cooked through and the edges will be crispy.

prebake baked
Remove from the oven and add your toppings. Here is what I used:

fixins
Pizza 1: tomato sauce, fresh mozzarella cheese, onion, pepperoni & fresh chopped basil
Pizza 2: red potatoes thinly sliced, ricotta cheese, fresh mozzarella cheese & fresh chopped basil

baking
Once your pizzas are ready you are going to put them back in the oven and broil for approximately 5-8 minutes or until the cheese is melted. Slice and eat immediately.

pizza!
You won’t trick any bread lovers but this pizza sure was tasty. Grab a fork and knife, you will need it, and eat away.

final pic

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From Dish Danielle:

I know I’d heard of people grilling pizza’s before, so I’m not sure what took me so long to jump on the BBQ bandwagon. I had the pleasure of spending a long weekend out in Cape Cod with my best girl and seriously culinarily inclined Aunt Kathryn this summer. She taught Nikki & I a thing or two, and the world of fabulous grilled pizza’s was one of them.

(sidenote: I know that by the time this post comes out, summer will technically be over, BUT. Sept & Oct are amazing times to be grilling outside in NYC.)

Dough Ingredients:
1.5 cups warm water
1 package fast-rising yeast
1 tbsp sugar
2 cups bread flour
2 cups whole wheat flour
2 tbsp extra virgin olive oil
1/2 tsp or so of kosher salt
parchment paper

Pulse the first three ingredients twice in decent sized food processor. Add remaining ingredients and let run for 30 seconds after ball forms. Remove and place in well-oiled bowl. Cover with saran – allow to rise for 3-4 hours.

Now you’ve got some time to plan what you want ON your pizza’s. This recipe will yield 4 crusts, so you better invite some folks over. The day I made them I went simple: 2 Margherita’s (basic marinara & mozz), 1 White pie with pesto (basil pesto, ricotta & mozz), and another with Roasted Veggies right off the grill (basic marinara, mozz, fennel, peppers, red onions). Fresh herbs to top are also a must in my cookbook…



Get your BBQ grill going on HIGH, as hot as you can get that mofo.


Once your dough has risen, toss it onto a well-floured surface. Cut dough glob in half, and then half again so you have 4 smaller balls of dough. Roll out 4 crusts sprinkling the dough and your work surface with flour as needed. Pull out large sheet tray and oil the hell out of it. Once the first crust is rolled, oil the top surface, (I used one of those handy cooking brushes) and lay it on your oiled tray. Cover it with a sheet of parchment—oil the hell out of that, and continue until you’ve stacked your 4 crusts and you’re ready to hit the grill.

This will be a quick process if your grill is super hot, so stay right there. Pick up the top crust carefully and toss it onto the grill. Do two at once if you can. Have a pair of tongs and a large metal spatula handy. They will immediately crisp up on the bottom, so check it after 45 seconds to gauge how much longer they will take. (the grill I was working on was top notch so this literally took 60 seconds, tops). Once they’re a touch underdone, flip and repeat on second side. Crust will puff & bubble from the heat. You may want to cover grill if it’s not piping hot to speed up the process and ensure those lovely grill marks on the dough.

Grill the remaining crusts, then pull them off and quickly dress with chosen toppings. Once they’re ready, set back on a covered grill for about a minute (or until cheese melts).

Voila! You will wow your friends. I promise.

*Note: you can also make dough, let it rise, and wrap it tightly in saran and store in fridge for use the following day.

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