Grilled Pizza with Cauliflower, Chiles, and Olives

An end of summer pizza recipe for the grill:

Cauliflower Chile Pizza

Late summer reaps a kaleidoscope of peppers. Homemade pizza is a great way to show off a fresh and feisty chile pepper combination. On this white (no tomato sauce) pizza, there are four distinctive peppers. Highly decorativeJimmy Nardello chile peppersare long, slender, and gnarly with a mild fruity flavor.Hatch chile peppers是从8月到9月的季节性特色。他们是泥土和黄油的味道,烤的烤烟。如果孵化仪不可用,温和的阿纳海姆辣椒是一个很好的替代品。Poblano chile peppersare the fresh version of dried ancho peppers. When fresh they are relatively mild and earthy with a bite and are great for roasting.Calabrian chilesare small bright red peppers, round or conical in shape, with a moderately high heat level. They are available fresh and are also sold jarred in the Italian or condiment section of your grocery store. They make an excellent garnish with a kick of heat. Feel free to mix and match your own combination of peppers, depending on taste and availability, but try to include a colorful range of sweet to hot for the most flavorful result.

When possible, I make my pizza on the grill. Not only does it keep the heat outdoors in the warm weather, grilling yields a wonderful charred and smoky flavor to the crust. Bear in mind a few tips when preparing your pizza:

1. Store-bought dough is OK! I confess, that while I make my dough from scratch from time to time, I often purchase fresh pizza dough at the store to use immediately or freeze for later use. Prepared doughs are usually sold in one-pound packages, and yield one large rectangular pizza or two small round pizzas.
2. Don’t overload your pizza. If the pizza has too many toppings, it will be heavy and the crust can be soggy. The amounts below are for one large rectangular pizza, using one pound of fresh dough, thinly rolled or stretched. Have all of your ingredients prepped and ready, so that once you roll out the pizza, all you need to do is assemble. Use your judgment when layering the ingredients, and don’t feel compelled to use every last piece. When stretching the dough, it’s fine if it’s irregular in shape. The key is to make it uniform in thickness to ensure even cooking.
羊皮纸是你的朋友。我发现在羊皮纸上装配披萨最容易滑动和披萨石头上的披萨。您可以在披萨边缘周围修剪任何多余的纸张,以防止烧烤架。如果您没有PIZZA PADDLE,您可以使用无粘性饼干纸张幻灯片。
4.A pizza stone is ideal. Whether you make a pizza in the oven or on the grill, a pizza stone is a terrific way to transmit the heat evenly to the bottom of the pizza. If you don’t have a pizza stone, then a perforated pizza pan or a baking sheet will also work, but the cooking times may vary.

Pizza with Roasted Cauliflower, Chile Peppers, and Green Olives

Active time: 20 minutes
Total time: 35 minutes
Makes one rectangular thin-crust pizza, approximately 10 by 15-inches

4 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
Salt
1/2 head small cauliflower, florets broken into bite-size pieces, about 1 1/2 cups
3 assorted chile peppers, such as Jimmy Nardello, Hatch, and Poblano, thinly sliced
Freshly ground black pepper
1磅新鲜的披萨面团
1/2 teaspoon red chili flakes, or more to taste
1/4 cup plus 1/2 cup loosely packed finely grated Pecorino Romano cheese
1磅新鲜的披萨面团
8 ounces fresh buffalo mozzarella (1 ovaline or 8 ciligiene balls), thinly sliced or shredded
2 Calabrian chiles, thinly sliced (or 2 tablespoons chopped jarred Calabrian chiles)
1/2 cup pitted green olives, such as Castelvetrano or Pichonline, coarsely chopped
1 teaspoon finely grated lemon zest
Freshly ground black pepper

1. Preheat the oven to 500°F or prepare the grill for direct cooking over high heat. Preheat a pizza stone on the lowest oven rack or on the grill grates for at least 10 minutes.
2. Whisk 3 tablespoons olive oil, the garlic, and a pinch of salt in a small bowl.
3. Toss the cauliflower and sliced peppers with the remaining 1 tablespoon olive oil in a medium bowl. Lightly season with salt and black pepper and toss again.
4.在羊皮纸上推出或将披萨面团拉伸或拉伸到您所需的形状和厚度。我宁愿在大矩形的矩形中伸展薄的面团。
5. Lightly brush the dough with the garlic oil, leaving a 3/4-inch border clear around the edges. Sprinkle the red chili flakes and 1/4 cup pecorino cheese over the dough. Spread the cauliflower and peppers over the crust, keeping the border clear.
6. Arrange the mozzarella over the pizza, gently nestling around and over the vegetables. Scatter the Calabrian chilies and green olives over the top and sprinkle the remaining pecorino cheese over the pizza.
7. Slide the pizza onto the preheated pizza stone. Bake until the cauliflower is tinged, the crust is golden brown and crisp, and the cheese is melted, 13 to 15 minutes, depending on the size and thickness of the crust.
8. Transfer the pizza to a cutting board and immediately brush the crust with some of the garlic oil. Drizzle any remaining oil over the pizza. Sprinkle the lemon zest and black pepper over the pizza. Let stand 5 minutes before cutting into serving pieces.

.

Summer Pizza with Squash Blossoms and Sweet Peppers

Decorate your summer pizza with flowers – squash flowers, that is:

Grilled Pizza with Squash Blossoms

南瓜花可能会让这听起来披萨漂亮fancy, but it really isn’t. Delicate squash blossoms are everywhere at the farmers market at this time of year. I’ve been eyeing them, and contemplating ways to easily incorporate the floppy, sunny flowers into a meal. I’ve eaten blossoms fried and stuffed, but to be honest, I find them time consuming to prepare and often oily and rich. So I decided to simply layer them, with no other preparation, on a white pizza – or a pizza with no red sauce – and see what happened. The results were resoundingly good and a unanimous hit at the dinner table. The flowers shriveled and crisped while cooking, which concentrated their subtle and nutty flavor, which was nicely rounded out by sweet Jimmy Nardello peppers, onions, and a kick of heat from crushed red chili flakes. These fragile squash blossoms may be delicate, but it’s clear that they are no shrinking wall-flower.

For this recipe, you can make your own dough or purchase a good quality fresh dough from your supermarket, which is a simple shortcut for an easy meal. This recipe stretches one pound of fresh dough into a large rectangle, but you can also shape it into 2 smaller pizzas.

Squash Blossom Pizza with Sweet Peppers, Onions and Pecorino

Active Time: 15 minutes
Total Time: 30 minutes
制作一个(10 x 15英寸)披萨

3 tablespoons extra-virgin olive oil
1 garlic clove, minced
Salt
1 pound homemade or prepared fresh pizza dough
1 cup finely grated Pecorino Romano cheese
1 small yellow onion, thinly sliced, about 1/2 cup
1/2 cup thinly sliced sweet red peppers, such as Jimmy Nardello peppers
8 squash blossoms, quartered lengthwise
1 (8 ounce) fresh mozzarella ball, patted dry and thinly sliced
1 tablespoon chopped fresh oregano
1/4 teaspoon crushed red chili flakes
1/4 teaspoon freshly ground black pepper

1. Preheat the grill for indirect cooking over high heat (about 500°F for a gas grill) and preheat a pizza stone for at least 15 minutes. (Or preheat the oven to 500°F. Place a pizza stone on the lowest oven rack and preheat for at least 15 minutes).
2.在一个小碗中搅拌油,大蒜和少量盐。
3. Stretch the dough out as thinly as possible and lay on large pizza peel (or rimless baking sheet lined with parchment). Lightly brush with the oil. Sprinkle half of the Pecorino over the pizza. Top with the onions and peppers. Arrange the squash blossoms over the vegetables, and then place the mozzarella around the squash. Sprinkle the oregano, chili flakes and pepper over the pizza and lightly season with salt. Top with the remaining Pecorino.
4.披萨到的石头。关闭grill lid and grill until the pizza is golden brown, about 15 minutes. Remove and brush the crust with some of the oil. Drizzle any remaining oil over the pizza. Cut into serving pieces and serve immediately.

Squash Blossom Pizza with Sweet Peppers, Onion, and Pecorino

壁球开花披萨

这个食谱的标题可能会使这个披萨听起来很漂亮,但它真的不是。在一年中,南瓜在农民市场到处都是南方的花朵。我一直在盯着他们,考虑将软盘融入午餐的方法。我已经开花了煎炸了,但要诚实,我发现它们很好(至少是我尝试过的人)。所以我决定将它们分成一个“白色”披萨(没有红色酱),看看发生了什么。结果恢复了良好的良好,并且在餐桌上令人愉快。花朵增加了一种微妙的味道,味道和俗气的披萨,被甜美的意大利辣椒,洋葱队从粉碎的红辣椒薄片中踢出来。它非常清楚壁球开花可能是微妙的,但它们没有萎缩的壁花。

Squash Blossom Pizza with Sweet Peppers, Onions and Pecorino

Make your own dough (食谱这里), or purchase prepared dough. For quick dinners I often purchase good quality dough ready to form from my supermarket. For family meals I stretch one package into a large rectangle, but feel free to shape it into 2 smaller pizzas. Makes one (10 x 15-inch) pizza.

3 tablespoons extra-virgin olive oil
1 garlic clove, minced
Salt
1 pound prepared pizza dough
1 cup finely grated Pecorino Romano cheese
1 small yellow onion, thinly sliced, about 1/2 cup
1/2 cup thinly sliced sweet red peppers (I used 2 “Jimmy Nardello” peppers)
8 squash blossoms, quartered lengthwise
1 (8 ounce) fresh mozzarella ball, patted dry and thinly sliced
1 tablespoon chopped fresh oregano
1/4 teaspoon crushed red chili flakes
1/4 teaspoon freshly ground black pepper

1. Preheat the grill for indirect cooking over high heat (about 500°F for a gas grill) and preheat a pizza stone for at least 15 minutes. (Or preheat the oven to 500°F. Place a pizza stone on the lowest oven rack and preheat for at least 15 minutes).
2.在一个小碗中搅拌油,大蒜和少量盐。
3. Stretch the dough out as thinly as possible and lay on pizza peel (or rimless baking sheet lined with parchment). Lightly brush with the oil. Sprinkle half of the Pecorino over the pizza. Top with the onions and peppers. Arrange the squash blossoms over the vegetables, then place the mozzarella around the squash. Sprinkle the oregano, chili flakes and pepper over the pizza and lightly season with salt. Top with the remaining Pecorino.
4.披萨到的石头。关闭grill lid and grill until the pizza is golden brown, about 15 minutes. Remove and brush the crust with some of the oil. Drizzle any remaining oil over the pizza. Cut into serving pieces and serve immediately.

Roasted Tomato Pepper Sauce

烤西红柿酱tf

如果你像我一样,享受自制番茄酱year round, this recipe will do the trick. While summer tomatoes are ideal for any tomato sauce, you can still manage a decent sauce with your supermarket variety. Start by roasting the tomatoes to coax out and concentrate their flavor – and don’t hold back on the seasoning. In this recipe I roasted an armful of plum tomatoes and added a roasted red pepper for extra sweetness and bold color. If decent plum tomatoes are nowhere to be found (it is March, after all), you can make the sauce with the ubiquitous grape tomatoes readily found in most shops. The key is to taste, taste, taste. Add a spoonful of sugar for the extra sweetness you miss. Crushed red pepper flakes and black pepper add dimension to the sauce with a nice kick. And don’t be bashful when it comes to the salt. Keep on tasting, then let the sauce rest for a few moments to allow the flavors to meld. You will be pleased with the results: This no nonsense, faux summer sauce is a bright and fresh condiment to splash on pasta, smear on pizza, or layer into gratins any time of year.

Roasted Tomato Pepper Sauce

Grape tomatoes may be substituted for the plum tomatoes. Note that you will not be able to remove their skins, which will yield a more chunky sauce.

Makes about 2 cups

2 pounds plum (roma) tomatoes, halved lengthwise
1 large red bell pepper, stemmed and seeded, quartered
特级初榨橄榄油
Salt
1 medium onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Heat the oven to 400°F. Brush the tomatoes and peppers with oil and season with salt. Arrange in a rimmed baking pan, cut side down. Roast until softened, beginning to shrivel and slightly golden, about 45 minutes. Remove from the oven and cool to the touch, then remove the skins. Combine the red bell pepper and tomatoes in the bowl of a food processor and process until smooth.

在中等平底锅中加热2汤匙油。加入洋葱和炒,直到柔软和半透明而没有着色,4到5分钟。加入大蒜,牛至和红辣椒薄片,然后炒,直至香,约1分钟。188bet真人加入烤辣椒和西红柿,1/2茶匙盐和黑胡椒,煮10分钟。

Roasted Cauliflower Pizza with Calabrian Chiles and Green Olive Tapenade

我开门见山地说吧。的star of this pizza is the tapenade, which teams up with oily fiery Calabrian chiles in a smashing combination. Sprinkled over roasted cauliflower, fresh peppers and creamy mozzarella, this is one fresh and feisty pizza. The tapenade is so good, you might find yourself munching spoonfuls straight from the bowl, smearing it on a piece of bread, or swiping the prepped cauliflower through it before you have a chance to assemble the pizza. So make a double batch – then you can have your nibbles and eat your pizza, too.

披萨用烤花椰菜,卡拉布里亚辣椒和绿色橄榄纺织品

Calabrian chilies may be purchased in the Italian specialty section of your grocery store. When selecting the fresh chile peppers for the pizza topping, try to select a variety of sweet and hot to your taste. Be sure to taste each pepper before using, as the heat will vary from pepper to pepper. I used an Anaheim and a mild Fresno pepper on this pizza. Serves 2 to 4.

For the pizza:
2 cups cauliflower florets cut into 1/2-inch pieces, about 1/2 medium head
1 cup thinly sliced assorted chile peppers, such as Fresno, Hungarian, sweet red
特级初榨橄榄油
1/2 teaspoon salt, or to taste
1 favorite fresh pizza dough – enough for one large pizza
1 (8- ounce) ball fresh buffalo mozzarella, shredded
2 tablespoons chopped Calabrian chiles
1/2 cupGreen Olive Tapenade
1/4 cup finely grated Pecorino Romano cheese
1 teaspoon fresh lemon zest
Freshly ground black pepper

制作披萨:
Preheat the oven to 500°F (or prepare the grill for direct cooking over high heat) and preheat a pizza stone on the lowest oven rack or on the grill grates.
Toss the cauliflower and sliced peppers with 1 tablespoon olive oil and 1/2 teaspoon salt in a medium bowl. Thinly roll out or stretch the pizza dough to desired shape on parchment paper. Lightly brush the dough with olive oil and lightly season with salt. Scatter the mozzarella over the dough, then spread the cauliflower and peppers over the crust, keeping a 1/2-inch border all around. Scatter the calabrian chilies on top, then evenly sprinkle the pecorino cheese all over the pizza. Slide the pizza onto the preheated pizza stone. Bake until the cauliflower is tinged, the crust is golden brown and the cheese is bubbling, 13 to 15 minutes. Transfer the pizza to a cutting board. Drop teaspoons of the tapenade over the pizza. Drizzle with a little olive oil. Sprinkle with lemon zest and black pepper. Serve immediately.

Caramelized Fennel, Onion and Salami Flatbread

fennel pizza slice tastefood

Posted by Lynda Balslev

Flatbread or Pizza? And what’s the difference? I had these questions in mind when I made this pizza, er, flatbread, for an easy weeknight dinner. While the difference could simply be semantic, there is a theory that a pizza has a sauce, while flatbread doesn’t. Of course, I’ve made plenty of pizza-flatbreads with no sauce and called them white pizzas, so what do you think?

我决定将这道菜面包,the sake of further differentiation (and extra crunch) I used a different method for cooking the dough by pre-cooking it on a skillet then flipping it before adding the toppings and finishing it in a hot oven. The result is a crisp and golden crust for the bubbly melty toppings. It’s a flatbread, and I’m sticking to it.

Flatbread with Caramelized Fennel, Onion & Salame

Finocchiana是用茴香籽调味的传统托斯卡纳萨拉米香肠。
Makes 1 (10-inch) flatbread

4 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
1 medium fennel bulb, fronds removed, thinly sliced
1个小洋葱,切成薄片
Salt
1/2 teaspoon crushed red pepper flakes
8 ounces prepared pizza dough
4盎司布法罗无盐干酪薄片
4 ounces thinly sliced fennel salame (finocchiana)
1/3 cup finely grated Parmigiano cheese
Fennel pollen (optional)

Whisk 2 tablespoons oil and garlic together in a small bowl and set aside.
Heat 1 tablespoon oil in a 12-inch oven-proof skillet (preferably cast iron) over medium high heat. Add the fennel, onion, 1/2 teaspoon salt and the crushed red pepper flakes. Saute until the fennel and onion begin to turn golden brown at the edges, 4 to 5 minutes. Transfer to a plate. Wipe out the skillet with a paper towel.

Heat the oven broiler. Add 1 tablespoon oil to the skillet and swirl around to coat. Roll or stretch out the dough into a 10-inch circle. Lay the dough in the skillet. Cook over medium heat until the bottom is golden brown, 2 to 3 minutes. Flip the dough and cook until the other side is golden brown. While the bottom is cooking, brush the top with some of the garlic oil. Sprinkle with a little salt. Lay the mozzarella over the dough. Arrange the salami over the cheese. Scatter the fennel and onions over the salami. Sprinkle parmigiano all over the pizza.

When the bottom of the pizza is golden brown, transfer the skillet to oven. Broil until the cheese is melted and bubbly. Remove and transfer to a cutting board. Drizzle with some of the remaining garlic oil. Sprinkle with fennel pollen, if using. Cut into wedges and serve warm.

Grilled Pizza with Baby Kale, Broccolini and Chilies

broccoli kale pizza tastefood

Do you have a grill? Do you love pizza? Then look no further for a couple of techniques that will result in delicious homemade pizza. I grill pizzas all year, no matter the weather. It keeps the heat outside on a warm day, gives me an excuse to fire up the grill on a cold day, and consistently results in crispy, chargrilled homemade pizza which is the next best thing to having my own pizza oven.

的re are 2 basic methods I use to grill a pizza. The first, and easiest in my opinion, is to use a pizza stone. I have a Weber pizza stone that’s designed to fit right on my grill, but you can use any pizza stone that fits. Just preheat the stone over direct heat while you fire up the grill, and go about preparing your pizza. When the grill is nice and hot, slide the pizza onto the stone. Close the grill and cook the pizza until the crust is browned, the cheese is melty and bubbly, and the toppings are cooked to your desired doneness, about 15 minutes.

如果你想要更多的char和猛烈的地壳, the second technique is to grill the pizza directly on the grates. In this case, you should begin to grill the crust before adding the toppings. Lightly oil the rolled out crust, then place over direct heat, oiled-side down. Grill until the crust is nicely browned on the bottom and releases easily from the grates, about 2 minutes. Brush the un-cooked side of the crust with oil then flip the crust over and add the toppings to the top. Close the lid and grill until the cheese melts and the toppings wilt, about 5 minutes.

This was the pizza I made over the weekend using the pizza stone method. I often make white pizzas, which means without tomato sauce, and top it with garlic oil, cheese and fresh veggies from the farmers market. It’s a hit with the whole family and great way to get everyone to eat their vegetables.

Grilled Pizza with Baby Kale, Broccolini and Chiles

我更喜欢将我的披萨卷到一块羊皮纸,以便于机动。如果需要,您可以跳过这一步并将面团直接转移到披萨石头。您还可以在烤箱中准备这个披萨。制作一个大矩形披萨。

1 pizza crust dough (recipe below)

1/4 cup extra-virgin olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/2 teaspoon crushed red chili flakes (optional)
6 ounces fresh mozzarella, torn or cut into bite-size pieces
1杯精细磨碎的亚太哥或普尔诺里诺奶酪
1 1/2杯杯状甘蓝花草,粗切碎
2 cups baby kale leaves (or spinach)
1 red jalapeno pepper, stemmed and seeded, finely chopped
Freshly ground black pepper

准备烤架以直接在高温下烹饪(约500°F)并预热披萨石头至少10分钟。188bet真人

Roll out the dough to fit the size of the pizza stone (I have a rectangular pizza stone and formed a 10 by 15-inch crust). Lay the dough on a piece of parchment. Trim the parchment to fit the contours of the pizza.

在一个小碗中搅拌油,大蒜和盐。用油刷壳。如果使用,辣椒薄片淡淡的季节。将一半的马苏里拉和亚洲聚会上的一半。在奶酪上散开西兰花凉菜和墨西哥胡椒。顶部有羽衣甘蓝。将剩下的马苏里拉和亚洲聚会撒在羽衣甘蓝。披萨到的石头。关闭烤架并煮,直到地壳是金色的,奶酪是泡泡,13到15分钟。从烤架上取下,毛毛雨与剩余的油。 Sprinkle with freshly ground black pepper. Cut into serving pieces and serve immediately.

Alice Water’s Pizza Dough Recipe:

足够的2(10 T0 12英寸)的外壳

1/2 cup lukewarm water
2茶匙酵母粉
3 1/2 cups all-purpose flour, divided
1/4 cup semolina flour
1 teaspoon salt
3/4 cups cold water
1/4 cup olive oil

Stir lukewarm water and yeast together in a bowl. Add 1/4 cup all-purpose flour and the semolina. Mix well. Let stand until bubbly, about 30 minutes. Combine the remaining flour and the salt in another bowl, then add to the yeast. Add the cold water and olive oil. Mix well to form a dough. Turn dough out onto a lightly floured board and knead until dough is smooth and elastic, about 10 minutes. (Or use a mixer with a dough hook, and knead about 5 minutes). Place dough in a lightly oiled bowl, turning to coat all sides with the oil. Loosely cover the bowl with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down, and let rise another 45 minutes. Divide dough into 2 equal disks. Let rest 30 minutes before shaping.

Grilled Pizza with Mozzarella, Salame and Arugula

arugula pizza paper

Pizza on parchment: Salad Pizza with Arugula, Mozzarella and Salame

Homemade pizza is a popular dinner here at TasteFood – a family favorite that’s easy to make during the week with a simple list of fresh ingredients. The key is to have pizza dough on hand so you’re ready to go when the craving strikes. This may be accomplished by either making a large batch and freezing individual portions, or buying ready made dough at your favorite supermarket.

During the summer, the pizza gets moved outdoors to the grill, keeping the heat away from the kitchen and adding great charred flavor to the crust. We keep our toppings simple and often pair salame or prosciutto with garden vegetables or heaps of fresh arugula. Add the arugula during the last minute or two of grilling so it just begins to wilt but retains its freshness. We call it a Salad Pizza.

Arugula pizza grill

Salad Pizza with Arugula, Mozzarella and Salame

We like our pizzas white, which means with no tomato sauce. Instead, the dough is brushed with garlic oil before piling on the toppings. If you prefer red, then smear a thin layer of tomato sauce over the dough in place of the oil, leaving a 1-inch border. Brush the border with garlic oil.

Makes 1 large rectangular pizza or 2 10-inch pizzas.

Pizza crust (recipe below)
特级初榨橄榄油
1 garlic clove, minced
1/2 cup tomato sauce (recipe below)
8 ounces fresh mozzarella, thinly sliced
1/2 teaspoon red chili flakes, or to taste
4 ounces thinly sliced Italian dried salame (or prosciutto)
4 cups fresh arugula
1/2 cup finely grated Parmigiano cheese

准备烤架以直接烹饪高热,并将披萨石(或预热烤箱和披萨石头为500°F)。用手,拉伸外壳到所需的形状。在一个小碗中结合2汤匙橄榄油和大蒜丁香。用油轻轻刷出壳。在披萨上安排一层毛救。撒上辣椒薄片。顶部有层腊肠。将巴马干撒在披萨上。用更多橄榄油刷掉暴露的边缘。
披萨到的石头。关闭grill lid and grill until crust begins to turn golden brown, 10 to 12 minutes. Drop handfuls of arugula over the pizza. Grill with the lid closed until arugula just begins to wilt, 1 to 2 more minutes. Transfer to a cutting board. Drizzle with olive oil. Cut in pieces and serve immediately.

Pizza Dough Recipe

Adapted from a recipe by Alice Waters. Makes 2 – 10 inch pizza crusts.

2茶匙酵母粉
1/2 cup lukewarm water
3 1/2 cups all-purpose flour
1/4 cup semolina flour
1 teaspoon salt
3/4 cups cold water
1/4 cup olive oil

Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all-purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes. Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough. Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. Or use a mixer with a dough hook, and knead about 5 minutes. Place dough in a lightly oiled bowl and turn to coat all sides with oil. Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down, and let rise another 45 minutes. Divide dough into 2 equal disks. Let rest 30 minutes before shaping. Lightly flour a work surface. Using your fingers or heels of your hands, stretch the disks out to 10-inch shapes.

Broccoli Rabe and Sausage Pizza

Broccoli Rabe Pizza TasteFood

~ Broccoli Rabe, Sausage and Three Cheese Pizza ~

Broccoli Rabe is like kale. If I can get my kids to eat it, then I win. I’m a huge fan of broccoli rabe, also known as rapini. While it resembles a spindly, leafy version of broccoli, rapini is actually a member of the turnip and mustard greens family, which accounts for its peppery and bitter flavor. And, like kale, rapini is a nutritional powerhouse, a rich source of vitamins A, C and K, and folate, calcium and potassium. The key is to get my family to eat it. And I think I’ve figured it out.

的first trick is to blanch broccoli rabe in salted boiling water, which will remove excess bitterness. Then briefly saute the dried stalks in olive oil with garlic, salt and red pepper flakes (everything tastes good with garlic and salt, right?) At that point the rapini is good to go as a simple side dish. But in this case I’ve taken it a step further, scattering it over pizza oozing with 3 cheeses and spiced with crumbled Italian sausage. The combination of salty, cheesy, spicy toppings perfectly balances the peppery rapini. My family gobbled it up. I like to win.

Broccoli Rabe, Sausage and Three Cheese Pizza

Feel free to use your favorite store-bought pizza crust dough. Makes one large rectangular pizza, about 10 x 15-inches

1/2 pound broccoli rabe, washed, ends trimmed
特级初榨橄榄油
1 large garlic clove, minced, plus 1 garlic clove lightly smashed but still intact
1/4 teaspoon crushed red pepper flakes, plus extra for sprinkling
Salt
3/4 pound Italian sausage, casings removed, crumbled
1 pizza crust dough (recipe below)
6 ounces fresh mozzarella cheese, thinly sliced
1/2 cup grated Fontina cheese
1/2 cup finely grated Pecorino Romano cheese
Freshly ground black pepper
Rosemary sprigs for garnish

Place pizza stone on lowest rack in oven. Heat oven to 475 F (240 C). Bring a large pot of salted water to boil. Add broccoli rabe and blanch just until bright green, about 30 seconds. Drain immediately and plunge broccoli rabe into a bowl of ice water to cool; drain again. Lay stalks in one layer on a kitchen towel and blot to thoroughly dry. Cut in 2-inch pieces.

Heat one tablespoon olive oil in skillet over medium heat. Add minced garlic and 1/4 teaspoon crushed red pepper flakes. Sauté briefly, 30 seconds. Add broccoli rabe and 1/2 teaspoon salt. Sauté until slightly limp, 1 minute. Transfer to a plate. Add 1 tablespoon oil to the same skillet. Add sausage and saute over medium heat until cooked through, breaking up large pieces with a spoon. Transfer with a slotted spoon to another plate lined with a paper towel.

On a large piece of parchment paper, roll out pizza crust to about 10 x 15-inches in size. Lightly brush crust with olive oil. Rub all over with smashed garlic clove. Arrange one layer mozzarella cheese over crusts. Sprinkle with fontina. Scatter sausage and broccoli rape over the pizza and sprinkle with pecorino. Season with freshly ground black pepper.

Slide parchment with pizza onto pizza stone in oven. Bake until crust is golden brown and cheese is bubbly, about 15 minutes. Slice and serve warm with extra crushed chili flakes for sprinkling.

Pizza Dough Recipe

Makes enough for 2 large crusts

2茶匙酵母粉
1/2 cup lukewarm water
3 1/2 cups all-purpose flour
1/4 cup semolina flour
1 teaspoon salt
3/4 cups cold water
1/4 cup olive oil

Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all-purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes. Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough. Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. Or use a mixer with a dough hook, and knead about 5 minutes. Place dough in a lightly oiled bowl and turn to coat all sides with oil. Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down, and let rise another 45 minutes. Divide dough into 2 equal disks (or 4 if you would like small pizzas.) Let rest 30 minutes before shaping.

Skillet Pizza with Caramelized Fennel, Onions and Salame

fennel pizza tastefood

〜巧克力披萨与焦筒式茴香,洋葱和finocchiona salame〜

I am a sucker for fennel. I love its licorice notes, which add a depth of flavor to any dish or food product it graces. A while back I was invited to participate in aSandwich Showdownsponsored byColumbus Salame任务是使用一些哥伦布最新的艺术品创建三明治。然后我发现了他们的Finocchiona腌制,一种干燥的意大利腌制与茴香籽芳香,它立即成为我最喜欢的。我沉迷于创造一个三明治,突出了咸味的八大昭示 - 甚至可以用作额外成分的珍贵小瓶花粉的易货量。所以,我并不感到惊讶地了解哥伦布的Finocchiona是一个Good Foods Awardwinner this year. When they asked me to create another recipe for them with Finocchiona to celebrate, I was more than happy to do so. I even had some fennel pollen.

I often make homemade pizza with my pizza stone and an uber-hot oven or grill. With this recipe, I decided to try something different and used a cast-iron skillet instead. It’s another great way to fire up a pizza, and an easy technique if you don’t have a pizza stone. This recipe may be adapted to use with a pizza stone.

fennel pizza slice

Skillet Pizza with Caramelized Fennel, Onion & Finocchiona Salame

Potatoes are an optional ingredient- add or omit to your taste – they add a hearty and rustic component to the pizza. Use your favorite prepared pizza dough for this recipe. (A recipe may be found这里).

Makes 1 (12-inch) pizza.

4 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
1 medium fennel bulb, fronds removed, thinly sliced
1 medium onion, thinly sliced
Salt
1/2 teaspoon crushed red pepper flakes
1 small yukon gold potato, very thinly sliced, 1/8-inch thick (optional)
8 ounces prepared pizza dough
1马苏里拉球,约7盎司,切成薄片188bet真人
4 ounces thinly sliced fennel salame
1/3 cup finely grated Parmigiano cheese
Chopped Italian parsley
Fennel pollen (optional)

在一个小碗中搅拌2汤匙油和大蒜。搁置。
Heat 1 tablespoon oil in a 12-inch oven-proof skillet (preferably cast iron) over medium high heat. Add fennel and onion. Sprinkle with 1/2 teaspoon salt and red chili flakes. Saute until fennel brightens in color and edges of fennel and onions begin to brown, about 3 minutes. Transfer to a plate.

可选步骤:如果使用使用土豆,请将1汤匙油加入煎锅。在煎锅中的一层中安排土豆。撒上盐。煮至两侧的金棕色,转动一次。转移到板块。

Heat oven broiler. Stretch out the dough to a 12-inch round. Add 1 tablespoon oil to skillet and swirl around to coat. Lay dough in skillet. Cook over medium heat until the bottom is golden brown, about 2 minutes. Flip the dough. While the dough continues to cook, brush cooked side with reserved garlic oil. Sprinkle with a little salt. Lay the mozzarella over the dough. Top with potatoes if using. Scatter fennel and onions all over and then top with salame. Sprinkle parmigiano over the pizza and add extra red pepper flakes if desired. When the bottom of the pizza is golden brown, transfer the skillet to oven. Broil until cheese is melted and bubbly. Remove and transfer to a cutting board. Sprinkle with parsley and fennel pollen, if using.