Tuesday, June 29, 2010

What's for dinner?

This is not an actual picture of our pizza. I kind of yanked it off someone else's blog. I have to get better at remembering to take pictures of my food. These kinds of blog entries would be way more interesting that way. Oh well, here's the recipe (more like the process) for last night's yummy dinner.

Grilled Margherita Pizza

Herbed Whole Wheat Pizza Dough (recipe below)
Spicy Marinara Sauce (recipe below)
Fresh basil
thinly sliced tomatoes
Cheese (I had sliced provolone that I tore into smaller pieces and shredded mozzarella, but I'm sure whatever you have on hand will work.)

1. Preheat the grill until it's really hot. Stretch or roll the dough out. Oil the grill. Grill the dough for 2 or 3 minutes or until it firms up a bit and releases from the grates without sticking.
2. Take it off the grill, flip it over, and top the cooked side with your margherita toppings. Our order was: sauce, provolone, tomatoes, basil, mozzarella.
3. Put the pizza on the grill until the dough is cooked through and the cheese is melted. Adam did the grilling so I don't know the exact time. It didn't take long though. . . only enough time for me to whip up a quick salad.

Herbed Whole Wheat Pizza Dough (from Better Homes and Gardens Best Bread Machine Recipes book)
1 1/3 cups water
3 TBS olive oil
2 2/3 cups bread flour
1 1/3 cups wheat flour
1 TBS dried herbs (I used basil and oregano)
1 tsp salt
1/2 tsp garlic powder
1 1/4 tsp active dry yeast or bread machine yeast (I accidentally used 1 1/2 tsp, but it came out fine)

Put it all in the bread machine and set it for the dough cycle. When the cycle is complete, punch down the dough, cover, and let it rest for 10 minutes. This recipe makes enough for 2 large pizzas so I froze half for another night. 


Spicy Marinara Sauce
*This is actually how I make the topping for my meatloaf, but it tastes equally yummy on pizza when blended into a sauce.
1 14 oz. can diced tomatoes 
a few garlic cloves, diced or crushed
a drizzle of olive oil
red pepper flakes (to your liking, but I like it spicy)
salt and pepper

In a small casserole dish or other oven-safe pan, combine all the ingredients. Roast for 30 minutes on 375 degrees. Stir occasionally. Blend roasted tomatoes to make a sauce (I used my stick blender for this).
Leave out the blending step and this sauce equally good for a meatloaf topping, in a spicy shrimp marinara pasta, or for chicken or eggplant parmesan.

2 comments:

Jonell said...

Yum! That's a good picture you posted, but I think yours would've looked even better!

Brandi and Adam Hart said...

Thanks. You know I had the tomatoes and basil in a perfect circle. :)

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