Monday, 4 July 2011
Moosewood Mondays: Garlic and Greens Pizza
Let's make dinner on the BBQ tonight, shall we?
Yes, you can make pizza on the BBQ, don't look at me like that. In fact you get a nice crispy crust with delicious charred bits.
It might take a couple of tries to become a grilled pizza expert, but think of all the fun you'll have!
Plus, grillmaster always has a beverage or two, I believe it's written in the grilling constitution.
In case you don't have a grill, I have included the original delicious recipe as well. However you pizza, don't miss out on delicious garlic and greens - healthy never tasted so good!
Garlic and Greens Pizza
Moosewood Restaurant Cooks at Home
Choose a pizza crust
6 6-inch pita bread halves
3 10-inch whole wheat tortillas
1 loaf French bread 16-20 inches long
1 prebaked pizza shell 15-inch size
1/3 cup sun-dried tomatoes, soaked in ½ cup boiling water until soft
4 large garlic cloves
3 Tbsp olive oil
4 packed cups coarsely chopped rinsed and stemmed kale
¼ tsp salt
¼ cup chopped fresh basil
1½ cups grated mozzarella cheese
¼ cup grated Pecorino cheese
Preheat the oven according to the directions for the pizza crust you are using. (450°, except for the tortillas that just get quickly broiled on both sides and then broiled again when the toppings are on, just until cheese is melty and brown)
In a large skillet, sauté the minced garlic in the oil for about a minute. Add the kale to the skillet along with the salt, and sauté on medium-high heat for 5-10 minutes, stirring frequently, until just tender. The cooking time will vary with the age and the freshness of the kale. While the kale cooks, drain and chop the sun-dried tomatoes. Add the chopped basil and sun-dried tomatoes to the kale and remove the skillet from the heat.
Spread the kale topping s on the pizza crust using a slotted spoon, and sprinkle the cheeses on top. Bake until crispy and melty.
Blanched the kale in some salted boiling water for a couple of minutes, chopped it, then tossed everything (including the sun-dried tomatoes, that were in oil) into a bowl.
I made pizza dough (recipe below) and divided it into 6 dinner plate sized crusts.
Heat the BBQ to high, then drop to low. Bake naked crusts til crispy on both sides. Then put on your toppings and cheese, close lid to make an oven (turning off heat if they are getting too crispy) and let bake until the cheese melts.
You may have to move the crusts around, and check bottoms, to get perfect grilled crusts.
The kale was enough for two of the pizzas, and I did ham and fresh pineapple for the others. Delicious!
My basic ratio is 5 cups flour to scant 2 cups water, glug of olive oil, 1 Tbsp instant yeast and equal amount of salt. I mix it up by switching out part of the flour for other flours (keeping about 3 cups AP) and adding seasonings.
In this case, I used 3 cups AP flour, 1 cup rye, 1 cup whole wheat. Glug of olive oil, 1 Tbsp instant yeast, 2 tsp garlic salt, 1 tsp kosher salt, and some Italian seasoning.
Mix in stand mixer with dough hook for a few minutes, let it clear the bowl. Shape into a ball, and let rest in a olive oil-greased bowl, covered, for an hour. Divide into 6 crusts. Let them rise again if you want fluffy crusts, or roll thin for thin crusts. Toss onto BBQ until crusty on both sides! Load up and bake.