Grilled Summer Vegetable Pita Pizza Food

GRILLED VEGGIE PITA PIZZAS

Steps:

• In a small skillet, saute onion in 1 tablespoon oil until tender. Add garlic; saute 1 minute longer. Remove and keep warm. In the same pan, cook arugula just until wilted; remove and keep warm. , Brush one side of each pita with remaining oil. Layer with cheese, tomatoes, arugula, onion mixture, olives and capers. Grill pizzas, covered, over medium heat for 4-6 minutes or until cheese is melted.

SUMMER PIZZA WITH CORN, TOMATOES AND SAUSAGE

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Brush the pizza crust lightly with some oil on both sides and put on the prepared baking sheet. Top with the mozzarella, tomatoes, sausage and corn. Bake until the crust is golden and the cheese is melted, 8 to 10 minutes. Top with the scallion whites and basil, then drizzle with some oil.

GRILLED SUMMER VEGETABLE PASTA

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, drain the tomatoes (reserving the juice for another use if desired). Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring, until aromatic, 1 to 2 minutes. Crush the tomatoes with your hand, adding them to the saucepan as you go. Season with salt and pepper. Add the basil and parsley sprigs (reserve the chopped herbs for later) and bring to a simmer over medium-high heat. Reduce the heat to low and cook at a very low simmer for about 15 minutes or until ready to serve.
• While the sauce cooks, heat a large double-burner grill pan over medium-high heat. Toss the pepper, squash, zucchini and onion with the remaining tablespoon olive oil, making sure to coat all sides. Sprinkle with salt and grill, turning once, until well-marked and crisp-tender, 4 to 6 minutes per side, depending on the vegetable. Transfer the onion to a large mixing bowl. Transfer the pepper, squash and zucchini to a cutting board and cut crosswise into strips. Add to the bowl with the onion and cover with foil.
• Cook the penne in the boiling water according to package directions. Drain and add to the bowl with the vegetables. Remove the herb sprigs from the sauce and stir in half of the chopped herbs. Add to the bowl and toss to coat.
• Serve the pasta in bowls topped with the remaining chopped herbs and Parmesan.

GRILLED VEGGIE PIZZA

Steps:

• In a large bowl, combine the mushrooms, zucchini, peppers, onion, vinegar, water, 3 teaspoons oil and seasonings. Transfer to a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until tender, stirring once., Prepare grill for indirect heat. Brush crust with remaining oil; spread with pizza sauce. Top with grilled vegetables, tomatoes and cheese. Grill, covered, over indirect medium heat for 10-12 minutes or until edges are lightly browned and cheese is melted. Rotate pizza halfway through cooking to ensure evenly browned crust.

GRILLED VEGETABLE PIZZA

Steps:

• Dough: Place flour, yeast, salt and sugar in a mixer fitted with a dough hook. While mixer is running, gradually add water, knead on low speed until dough is firm and smooth, about 10 minutes. Turn machine off. Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let rise in warm spot until doubled in bulk, about 2 hours.
• Sauce: Pour tomatoes into a strainer that has been fitted over a microwave proof bowl. Using your hands, crush the tomatoes. Press all juices into bowl. Set crushed tomatoes aside. Place bowl with tomato juices in microwave and cook on high until thickened to consistency of ketchup, about 20 to 25 minutes. Add crushed tomatoes to sauce. Cool to room temperature. Toppings: Slice some vegetables. Skewer onion slices to keep them together. Brush vegetable slices with olive oil. Sprinkle with salt and pepper. Place vegetables on hot grill pan. When done, set aside. Assembly: Preheat your oven to highest setting, 500 or 550 degrees. If using a pizza stone, preheat oven 1 hour ahead. Punch dough down, cut in half. On generously floured work surface, place one half of dough. By hand, form dough loosely into a ball, stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. Don't worry if your circle isn't perfect. If you get a hole, pinch edges back together. To prevent dough from sticking to counter, turn it over and add flour as needed. Transfer dough to pizza peel sprinkled with cornmeal. Ladle tomato sauce on pizza dough. Add assorted vegetables. Bake 10 to 12 minutes or until golden.
• Store-bought Pizza dough can be used instead .

GRILLED VEGETABLE PIZZA

Steps:

• The yeast: For the pizza dough, combine the yeast and warm water in a bowl of an electric mixed fitted with the paddle attachment. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.
• The dough: Using a sieve or strainer, sift about half of the flour over the yeast mixture and blend on low speed for 1 to 2 minutes. Add 1 tablespoon of the olive oil, the salt, vinegar, honey and remaining flour and mix to blend. With the mixer on medium low, mix the dough 5 to 7 minutes until it becomes a smooth ball in the bowl.
• Rest: Lightly oil a bowl with the remaining olive oil and place the dough inside. Cover with plastic wrap and let it rest in a warm place until it has doubled in volume, about 1 1/2 hours.
• The pizza rounds: Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 pieces, rolling each into a loose ball. Cover with a kitchen towel and allow the dough to rest for an additional 15 minutes.
• Preheat the oven to 450 degrees F.
• Flatten each ball, then roll and gently stretch into an 8-inch round. Place each round on a pizza peel or the bottom side of a floured baking sheet.
• Prebake: Place the pizza rounds on the center racks of the oven and bake until they become firm and rigid, about 5 minutes.
• The tomato sauce: In a medium skillet, warm the olive oil, garlic and tomato paste over medium heat, stirring constantly with a wooden spoon, almost frying the paste. Add 1/2 cup water and let the tomato paste get hot and the garlic soft, 2 to 3 minutes. Add the cream, season with salt, stir and shut off the heat.
• Get ready: Preheat the grill on high.
• The vegetables: In a large bowl, combine the olive oil, red and yellow peppers, onions and red pepper flakes with a generous pinch salt.
• Grill: Lightly oil a kitchen towel with canola oil and oil the grill. Arrange the vegetables on the grill and char on all sides until tender, 8 to 10 minutes. Remove from the grill.
• The pizzas: Arrange each prebaked pizza round on the bottom of a baking sheet fitted with parchment paper or on a floured pizza peel. Arrange a quarter of the mozzarella and spoon a quarter of the sauce in a single layer on each of the pizza rounds. Leave a 1-inch edge (the crust) all around without sauce. Top with the vegetables.
• Grill: Lightly oil a kitchen towel with canola oil and oil the grill so the pizza won't stick. Slide the pizzas off the baking sheets right on to a hot (but not the hottest) part of the grill. Close the lid and cook 2 to 3 minutes to allow the dough to finish cooking and the cheese to melt. Move the pizzas gently to a less hot area and cook until browned, an additional 2 to 3 minutes.
• Finish: Transfer the pizza rounds to a serving platter. Top with the arugula leaves, lemon zest and Parmesan.

GRILLED PITA

Steps:

• Whisk 2 1/2 cups flour and the yeast, salt and sugar in a large bowl. Add the water and mix using a rubber spatula until the dough comes together. The dough should be a little sticky, but soft and able to hold its shape. Add up to 1/2 cup more flour, if needed. Transfer the dough to a floured surface and knead until it's soft, smooth and elastic, 5 to 7 minutes. Alternatively, you can use a stand mixer and knead until the dough becomes soft and elastic, about 5 minutes. The dough might be just a little sticky and that's okay.
• Place the dough in a clean bowl and cover with plastic wrap and a kitchen towel. Place in a draft-free area, such as a turned-off oven, until doubled in size, about 90 minutes.
• Gently deflate the dough by pressing it down with your hands. Transfer the dough to a lightly floured surface and divide into 8 pieces. Shape each piece into a ball and gently flatten. Cover with a kitchen towel and let rest for 20 minutes.
• Meanwhile, place a cast-iron griddle on an outdoor grill and heat it to medium high (450 degrees F) with the lid closed. Alternatively, you can use a large cast-iron skillet.
• Use a lightly floured rolling pin to roll out 1 piece of dough into a round about 1/4-inch thick, flipping the dough a few times to prevent it from sticking. Meanwhile, keep the remaining pieces of dough covered with a kitchen towel. Transfer the rolled-out pitas to a baking sheet and cover with a kitchen towel. Repeat with the remaining dough, stacking the rounds with a flour-dusted piece of parchment or wax paper between each round to prevent them from sticking.
• Brush the griddle lightly with olive oil. Sprinkle a little water on a rolled-out pita and place it on the griddle. You can cook 2 pitas at a time on a grill pan and 1 pita at a time on a cast-iron skillet. Close the grill and cook until there are small light brown spots on the pita, about 2 1/2 minutes on each side. Some of the pitas will puff up as they cook. Transfer to a platter and cover with a clean towel to prevent them from drying out. Repeat with the remaining rolled-out pitas. (It shouldn't be necessary to re-oil the griddle if it is well-seasoned.) Serve warm.