Monday, April 4, 2011

Spring barbecue pizza

1 recipe pizza dough

oyster mushrooms, torn and sauteed in butter
fingerling potato, thinly sliced and pan toasted
shaved asparagus tossed with olive oil
leek, sliced and sauteed
fava leaves, washed and unchopped
artichoke hearts from a TJs can, quartered
cheddar+gruyere melange, grated
fresh mozzarella
crumbled feta

not pictured:
cherry tomatoes, halved
grilled veggie sausage
salt and pepper
olive oil

Make the dough no later than the morning of, and preferably a day or two beforehand. Divide into 6 pieces, place each in a separate spray-greased tupperware, cover each with a spray-greased lid, and stick in the fridge until two hours before bbqtime. At that point, transfer each piece of dough to a well-floured surface, pat into a small round, dust with flour, spray with spray grease, cover with a clean cloth, and let sit to rise.

Meanwhile, prepare all the toppings and get the coals ready in the bbq. Brush the grill with olive oil, pull a ball of dough into a crust-sized round, place on a heavily semolina'd flat thing (eg back of a cookie sheet) and slide on the grill for a few minutes. When it's firm enough to handle, flip it, cover with toppings in whatever combinations you desire, and cook on the other side until the crust is done and the cheese is melty. My grill doesn't have a cover, which helps with cooking the toppings before the crust burns, so none of the pizzas turned out that well. The ingredients were all quite nice though!

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