Pizza on the Grill

I don't know if I'll ever get my grilled pizza to be that thin, crispy kind like in Italy, but the thick, chewy, Trader Joe's-dough version is still damn good.

Pizza on the Grill

1 Trader Joes fresh pizza dough (let sit at room temp for 30 min)

pizza sauce (sometimes I make my own from a can of san marzano tomatoes with garlic, olive oil, oregano and basil added, cooked in a saucepan on low)

mozzarella cheese

olive oil

a little flour or maybe some cornmeal

toppings: some of my favorites are pepperoni, goat cheese, chopped basil, kalamata olives, artichoke hearts,mushrooms, sliced tomatoes, garlic roasted in foil on the grill, pesto

Before starting the grill, spray with grill spray or rub a little olive oil on the grates with a paper towel. Heat the grill on medium-low.

Divide the pizza dough into 2 balls, lightly coat with flour to handle.

Roll out into two circles, pinching to thin and even.

Put the dough on the grill and cook each side for a few minutes, taking care for it not to burn.

If the grill is too hot, the outside will cook but the inside will still be doughy.

Remove the dough, add some olive oil to top side, and add sauce and toppings. Leave room for a crust, and so that the cheese and toppings don't melt over into the grill.

Return the pizzas to the grill, and cook covered until cheese melts. I try not to put the pizzas on a hot area of the grill, and watch that the crusts don't burn on the bottom.

Enjoy, preferably with a glass of red wine!

From the farmers market (fall)

lost recipes from last summer

Blueberry Ice Cream

1 cup whole milk


1/2 cup sugar
+ ¼ cup sugar

6 egg yolks

1 cup heavy cream


1 packet unflavored gelatin, such as Knox

1 T red wine

2-1/2 cups fresh blueberries 


Seeds of 1 vanilla pod or 2 teaspoons vanilla


Directions

In a bowl, whisk together the egg yolks, ½ cup sugar,and vanilla. Pour the milk, cream, and gelatin into a saucepan and heat until hot, but not boiling. Make sure the gelatin has dissolved. Stir with a wooden spoon, scraping the bottom of the pan to prevent sticking. Slowly, a ¼ cupful at a time, pour the hot cream into the eggs and whisk until smooth.

Return to the saucepan (add some extra chopped basil to infuse some flavor?) and cook over medium-low until thick and bubbling around the edges. The custard will coat a wooden spoon and temp will be around 170F. Strain the custard through a fine-mesh sieve into a metal bowl.

Rinse the berries and dry. Add berries, ¼ cup sugar, wine,and a squeeze of lemon juice into a saucepan. Cook over medium-low heat until berries give their juices. Transfer to a food processor and puree. Add the custard and process once more. Cover tightly and chill for at least 4 hours or overnight. Note: the gelatin will result in a congealed mix.

Pour the mix into the canister of an ice cream maker. Freeze according to manufacturer's instructions. Lello: about 30 minutes.

Transfer to a shallow quart container, cover with plastic wrap, and freeze in the refrigerator's freezer for at least 3 hours until ready to serve. Let the ice cream sit at room temperature for about 10 minutes before scooping.

Heirloom Tomato Gazpacho with Herbed Goat Cheese Toasts

For the soup:


1 cucumber, peeled, seeded and chopped


1 green bell pepper, seeded and diced


4-6 medium sized ripe heirloom tomatoes, diced


2-3 garlic cloves, peeled

good quality Spanish sherry vinegar or red wine vinegar

Good quality extra-virgin olive oil

Sea salt to taste

For the garnish:



½ cucumber

1 seeded and diced green or red bell pepper

2 tomatoes, diced


For the toasts:

2 Ciabatta rolls

4 oz soft goat cheese

chopped fresh herbs such as basil and oregano

Extra Virgin Olive oil

Directions:

Put all of the ingredients for the soup into a food processor and process.

Slice ciabatta rolls, drizzle with oil, add goat cheese and broil in the toaster oven until melted.

Top with chopped herbs and serve.