GRILLED PESTO PIZZA WITH MARINATED MOZZARELLA AND TOMATOES
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 3 mini pizzas
Number Of Ingredients 10
Steps:
- Add to a high-powered blender the basil, arugula, Parmesan, garlic and a pinch of salt and blend while streaming in the mozzarella oil until smooth. Taste and add salt as needed. Set aside.
- Preheat an outdoor grill to high (500 to 550 F.) While your grill is heating, lightly oil a large sheet pan (or 3 half-sheet pans) and place your dough balls on top. Use your fingers to stretch the pizza dough balls into a loose circle or oval about 1/8-inch-thick. Don't get too hung up on the shape, irregular is beautiful. Work your way around the dough to make sure that it's an even thickness throughout. Lightly brush oil on the top of the dough as well. Lightly sprinkle the tomatoes with salt.
- Place your doughs on the hot grill and close the lid. Cook until golden brown char marks appear and the doughs are cooked on the underside, 2 to 3 minutes. Open the lid of the grill, flip the doughs over and quickly spoon the pesto over top of the cooked side leaving a little border for the crust. Top with the sliced tomatoes and marinated mozzarella. Close the lid and cook until the cheese melts and the doughs are completely cooked through, about 3 minutes. Remove from the grill and enjoy.
GRILLED HEIRLOOM TOMATO, RICOTTA, AND BOCCONCINI FLATBREAD
I remember making a "Boboli" pizza with pretty tomatoes, Mozzarella, basil, and Garlic with my girlfriend Julie once many - many years ago. For some reason I still remember it, and came up with this recipe last summer when I had these beautiful heirloom tomatoes and basil plants in my mini-garden...it also started around the same time my affair with fresh Ricotta cheese began :)
Provided by Melanie B.
Categories Cheese
Time 15m
Yield 2 rounds, 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Using a mortal and pestal or a mulling stick, mix the oil and garlic together well. Season with a pinch of salt and pepper. Brush over the flatbread rounds, both sides.
- Spread the Ricotta cheese on each bread round and continue to layer the tomato, bocconcini (baby fresh mozzarella balls), and basil leaves on the pizza. I prefer to use two colors of tomato for a variety of color and taste.
- Cook on a hot grill for about 3-4 minutes. I like to place aluminum foil under the bread rounds and close the grill to help with the cooking process on both sides.
- Cut into pieces and garnish with some shavings of fresh Parmesan Cheese.
Nutrition Facts : Calories 478.1, Fat 34, SaturatedFat 14.1, Cholesterol 73.8, Sodium 565.5, Carbohydrate 21.1, Fiber 1.1, Sugar 1.4, Protein 22.1
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