August 15, 2012

On the Grill: Pizzas Part 2

Prosciutto and asparagus on the left, butternut squash and rosemary on the right. 
The key to grilled pizzas and flatbreads is to keep the toppings to a minimum so they cook through in just a few minutes. Less can be more when you choose high-quality, fresh, gourmet ingredients.

Butternut Squash Pizza with Rosemary and Parmesan
1 small butternut squash, peeled and sliced paper-thin on a mandoline 
1 teaspoon dried rosemary leaves, crushed
1/4 cup shredded Parmesan
sea salt and freshly ground pepper 

Lay the thin slices of butternut squash in a single layer over the crust. Drizzle with olive oil and sprinkle with rosemary, sea salt, pepper, and parmesan. Cook until the edges of the squash begin to curl up slightly and the cheese is melted, about 5 minutes on a grill set to medium heat. 

Cheese pizza on the left, and heirloom Caprese on the right.
Cheese Pizza with Marinara Sauce
Marinara (makes enough for 2 pizzas; freeze half of the recipe if you won't use it immediately):
1 6-ounce can tomato paste
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
splash of red wine (about 2 teaspoons); optional
1 tablespoon olive oil
salt and pepper to taste

5 ounces fresh mozzarella, torn into small pieces 
1/4 cup shredded Parmesan

Mix the marinara ingredients together in a bowl. Using a spatula, spread half of the marinara sauce over the par-cooked crust. Drop the mozzarella over the pizza and sprinkle with parmesan. Cook until the cheese is melted and the edges of the crust are crisp, about 5 minutes on a grill set to medium heat.

Grilled Asparagus, Prosciutto, and Chevre Pizza
1 bunch asparagus
5-6 slices prosciutto
2 ounces chevre, cut into small pieces 
3 tablespoons olive oil, divided
sea salt and freshly ground pepper to taste

Rinse the asparagus and trim off the tough end. Slice each spear in halve length-wise, then into 3-inch pieces. Toss with half of the olive oil and grill over medium-high heat in a vegetable grilling basket until tender and charred in places. Remove from heat and set aside. 

Drizzle par-cooked crust with remaining olive oil. Evenly disperse the grilled asparagus, prosciutto, and chevre over the crust. Sprinkle with salt and pepper. Cook until the cheese is slightly melted, about 5 minutes on a grill set to medium heat. 

It's blurry, but don't the colors look delicious?
Caprese Pizza
1 cup heirloom cherry tomatoes (or 2-3 large tomatoes), sliced thin
5 ounces fresh mozzarella medallions
1/4 cup shredded Parmesan
1/4 cup basil leaves, cut into thin strips
1 tablespoon olive oil
sea salt and freshly ground pepper to taste

Spread the sliced tomatoes evenly across the crust. Place mozzarella medallions on top, spacing them out evenly (keep in mind they will melt and spread out a bit). Sprinkle on the basil, shredded Parmesan, salt, and pepper. Cook until cheese is melted and tomatoes are still juicy but have shriveled slightly, about 5 minutes on a grill set to medium heat.