1/4 of 6 oz pkg Food You Feel Good About Baby Spinach (about 2 cups), divided
1 tsp Wegmans Pure Olive Oil
Salt and pepper to taste
1 pkg (2 loaves) Food You Feel Good About Traditional Naan
4 Tbsp Wegmans Artichoke Asiago Dip (Cheese Shop), divided
6 Tbsp Wegmans Bruschetta Topping (Cheese Shop), drained, divided
4 balls bocconcini (Mediterranean Bar), sliced into fifths, divided
non-stick cooking spray
Preheat grill on MEDIUM-HIGH.
Toss spinach with olive oil; season to taste with salt and pepper. Set aside.
Spread each naan with 2 Tbsp artichoke dip; top with 1/2 spinach; 1/2 of bruschetta and mozzarella slices. Season to taste with salt and pepper.
Spray foil with nonstick spray; place on grill. Reduce heat to MEDIUM. Place naan pizzas on foil; cover grill. Cook 7-9 min, occasionally checking for flare-ups, until toasted but not burnt.
Quarter pizzas; serve immediately.
For spicier taste, sprinkle each flatbread with 1 tsp Wegmans Barbecue Seasoning before adding toppings. via Wegmans.com
Does sweet and savory pizza appeal to you? I would usually say “NO,” but these peach & goat cheese pizzas seriously caught my attention. The recipe looks super speedy and the result is something that I cannot wait to taste. Wouldn’t these be fun to make for dinner party appetizers. I imagine a whole bunch of mini grilled pizzas in different fruit flavors! via the fabulous backtoherroots.com
Ingredients (4 individual pizzas):
1 batch of pizza dough, divided into 4, 6-8″ rounds
1 tablespoon balsamic vinegar
1 tablespoon honey
Pinch of cinnamon
Pinch of salt
2 peaches, sliced thin
2-4 ounces goat cheese
1 tablespoon chopped fresh thyme
Preheat grill to high.
In small bowl whisk together vinegar, honey, cinnamon and salt. Set aside.
Carry dough, olive oil, peaches and goat cheese out to the grill.
Brush olive oil liberally on one side of each dough round. Place oil-side down on grill grates. Close lid and let cook for 1-2 minutes, or until large bubbles start to form.
Brush olive oil on top side and then flip crusts over.
Evenly distribute the peaches and goat cheese (in dollops) over the pizzas. Close grill lid, turn to low and let goat cheese met for 2-3 minutes.
Remove from grill, sprinkle with thyme and drizzle with balsamic-honey sauce. Cut into slices and serve immediately.
there is nothing more delicious on a Sunday afternoon than grilled pizza and a glass of Chardonnay! this pizza, via sweet road looks amazing!
4 c flour
1 tsp salt
1 tsp yeast
3 tbsp olive oil
1 3/4 c water
-Combine the first 3 ingredients in a bowl
-Combine the water and olive oil, then add to the flour mixture and mix well until a dough forms
-Knead the dough until it is smooth, then let rest for an hour to overnight (I was anxious and everyone was getting hungry, so we only let the dough rest for 30 minutes and it worked out fine)
-Cut the dough in two (or fourths) and roll out with a rolling pin to desired thickness, or if pliable enough, use various authentic Italian-looking pizza dough throwing methods…
2 c tomato sauce
1/4 c tomato paste
assortment of garlic, oregano, basil, rosemary, salt, pepper
2 tomatoes, sliced
1/2 red pepper, sliced into strips
1/2 yellow pepper, sliced into strips
1/4 onion, sliced
2 handfuls of spinach
as much mozzarella as you please
-In a medium bowl, combine the tomato sauce, paste, and spices until a uniform thickness is achieved
-Prep all the ingredients and arrange on a platter for easy and quick assembly
-Heat the grill to 400-450º F and pre-cook the dough as described earlier
-Add sauce first, then the rest of the ingredients with the mozzarella and tomatoes last to prevent everything else from drying out
-Close the lid of the grill and let cook for about 15 minutes, or until the mozzarella begins to bubble and brown
-Take out your pizza and let cool for oh… 20 seconds… and enjoy!
no grill? try this recipe
i LOVE home made pizza on the grill in the summer time. i just found this recipe and it looks super simple for a home made winter pizza. i’m going to try it this weekend. my husband is out of town so i’ll get a chance to practice before making it for him!
All-purpose flour, for dusting
1 ½ pounds pizza dough, cut into 8 pieces
¼ cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
2 large leeks, sliced ¼ inch thick
Salt and freshly ground pepper
¾ pound ground lamb
32 cherry tomatoes, halved
¼ pound truffled pecorino cheese, thinly sliced
1. Preheat the oven to 500 degrees F. Heat a pizza stone on the bottom of the oven for 45 minutes. (Alernatively, heat a large inverted baking sheet on the bottom rack of the oven for
2. On a lightly floured work surface, roll out each piece of dough to a 7-inch round. Oil 3 large
baking sheets and place the dough rounds on the sheets. Cover with plastic wrap and let rest for 15 minutes.
3. Meanwhile, in a large skillet, heat ¼ cup of the olive oil. Add the sliced leeks, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes; transfer the leeks to a plate. Add the remaining 2 tablespoons of olive oil to the skillet. Add the ground lamb, season the meat with salt and pepper and cook, breaking up the meat with a spoon, until no pink remains, about 5 minutes.
4. Generously flour a pizza peel. Place a dough round on the peel and brush with olive oil. Top with some of the leeks, lamb, tomatoes and pecorino cheese. Slide the dough round onto the hot stone or baking sheet and bake for about 4 minutes, until the pizza is bubbling and crisp. Repeat with the remaining ingredients and serve.
recipe and photos from pipandebby.com
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