Pizza: Grill It, Bake It, Love It! by Bruce Weinstein & Mark Scarbrough

Author:Bruce Weinstein & Mark Scarbrough
Language: eng
Format: mobi, epub
Tags: Cookbook, Cooking, Reference
ISBN: 9780061434457
Publisher: William Morrow Cookbooks
Published: 2008-12-23T05:00:00+00:00

1⁄4 teaspoon salt

1⁄4 cup dry white wine or dry vermouth

1⁄4 cup mango or other fruit- based chutney

6 ounces mozzarella, shredded

BAKING OPTIONS

With a pizza stone. Preheat the stone in the oven at 450°F for 30 to 45 minutes; or preheat the stone on a gas grill at medium, indirect heat (about 450°F) for 30

166 O Pizza: Grill It, Bake It, Love It!

to 45 minutes; or build an indirect, medium- heat coal bed in a charcoal grill and preheat the stone for the same amount of time.

With a pizza tray or a baking sheet. Preheat the oven to 450°F, a gas grill to indirect, medium heat (about 450°F), or build an indirect, medium- heat fi re around

the perimeter of a charcoal grill.

CRUST OPTIONS

Fresh dough on a pizza stone. Dust a pizza peel with cornmeal. Add the dough and form it into a large circle by dimpling it with your fi ngertips. Pick up the dough and shape it by holding its edge with your hands, slowly turning the dough until

it’s about 14 inches in diameter. Set it cornmeal side down onto the peel.

Fresh dough on a pizza tray or a large baking sheet. Grease either with nonstick spray. Lay the dough at the center; dimple the dough with your fi ngertips—then

pull and press it until it forms a 14- inch circle on the tray or an irregular 12 × 7- inch rectangle on the baking sheet.

A prebaked crust. Place it on a cornmeal- dusted pizza peel if using a pizza stone—or place the prebaked crust right on a pizza tray or a large baking sheet.

1. Heat the oil in a large skillet set over medium heat. Add the scallions, ginger, and garlic; cook, stirring often, until softened and aromatic, about 1 minute.

2. Add the yellow squash or zucchini, the chopped caulifl ower or broccoli, the raisins, curry powder and the other two spices you’ve chosen, and the salt. Cook,

stirring constantly, for 1 minute.

3. Stir in the wine or vermouth; scrape up any browned bits on the skillet’s bottom as the liquid comes to a simmer. Cover, reduce the heat to low, and simmer

for 5 minutes.

Seventeen International Pizzas O 167

4. Uncover, raise the heat back to medium, and continue simmering until the liquid in the pan has been fully absorbed or evaporated, stirring often, 3 to 5

minutes. Set aside.

5. Spread the chutney over the dough, leaving a 1⁄2- inch border at the edge.

Sprinkle the shredded mozzarella evenly over the chutney, then top with the veg-

etable mixture.

6. Slide the pie from the peel to the heated stone or place the pie on the pizza tray or the baking sheet in the oven or on the grill over indirect heat. Bake or

grill with the lid closed until the cheese is bubbling and the crust is lightly

browned, 16 to 18 minutes. Slip the peel back under the crust to remove it from

the stone so it can cool for 5 minutes before slicing—or transfer the pie on the

pizza tray or the baking sheet to a wire rack to cool for 5 minutes before serving.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.