Outdoor Pizza Feast

FANFOOD_ON_THE_MENU_AD

 

 

 

 

 

 

 

 

 

FANFOOD – On The Menu:

OUTDOOR PIZZA FEAST

Serves 6-8

 

Enjoy these outdoor grilled pizzas made with OO flour.  Everything just seems to be better with pizza.

 

On the Menu:

Insalata Caprese with Smoked Balsamic

Grilled Pizzas

Sausage and Cream Pizza

Fiery Barbecue Chicken Pizza

Caesar Pasta Salad

Berries with Mascarpone

Drink This!

 

 

 

Insalata Caprese with Smoked Balsamic

 

INGREDIENTS:

½ pound fresh mozzarella cheese sliced ¼-inch thick
2 large vine-ripened tomatoes, sliced ¼-inch thick
1 cup fresh basil leaves
Coarse salt to taste
Freshly-ground black pepper to taste
2 tablespoons drained capers (optional)
¼ cup extra-virgin olive oil
drizzle of Smoked Balsamic Vinegar

PREPARATION:

In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect.

Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Sprinkle capers over the top.

Just before serving, drizzle on some top-quality extra-virgin olive oil and smoked balsamic vinegar (a true Insalata Caprese doesn’t have any vinegar), but we prefer the taste of smoked balsamic, so smoke ‘em if you got ‘em.

 

—————————-

Top of Page

 

 

Grilled Pizzas

Sausage and Cream Pizza

Fiery Barbecue Chicken Pizza

 

First you have to start with the dough and here is a tried and true recipe that uses OO flour. In Italy, flour is classified either as 1, 0, or 00, and refers to how finely ground the flour is and how much of the bran and germ have been removed. Doppio zero is the most highly refined and is talcum-powder soft. Italian OO flour is milled from a softer wheat that has a lower gluten content than most American all-purpose flour. Many people say that there is no difference between the two, we are here to tell you otherwise.

  

Goog’s Pizza Dough

 

INGREDIENTS:

2 ¼ teaspoon active dry yeast
pinch of sugar
2 cups of warm water, separated
4 cups of OO Flour
pinch of salt
PREPARATION:

Turn on oven to 175.
Put yeast in bowl with pinch of sugar and 1 cup water. let activate.
Add pinch of salt, add second cup of water and flour.

Turn off oven.

Mix until it has the right consistency. Cover with plastic wrap and towel. Put in warm oven (make sure it is turned off and not too hot) for one hour or until doubled in size.

 

Sausage and Cream Pizza

INGREDIENTS:

½ batch Goog’s Pizza Dough, about 14 ounces
1/3 cup heavy cream, whipped (I suggest whipping such a small amount by hand using a whisk)
2 Italian pork sausages, casings removed, broken down into pieces, and cooked
2 green onions, sliced, green parts only

PREPARATION:

Prepare the outdoor grill for cooking pizza. (see FANFOOD Guide to Grilling Pizza)
Form one dough ball to roughly a 12-inch pizza crust. Depending on your personal preference, place the dough on a pizza peel with enough flour or corn meal beneath to allow the pizza to slide easily — or assemble your pizza on the work surface and then slide the peel underneath at the last minute. Either way, the less time the dough spends on the peel, the less likely it is to stick.
Use a soft spatula to spread the whipped cream onto the pizza. Top with sausage and onions. Transfer to grill and cook until the crust is done.

 

Fiery Barbecue Chicken Pizza

INGREDIENTS:

¼ red onion, cut into narrow wedges
1 ear of corn, shucked
1 boneless, skinless chicken breast, butterflied
Olive oil
Kosher salt
About 3 ounces (1/4 cup plus 2 tablespoons) Chipotle Barbecue Sauce (recipe follows)
½ batch of Goog’s Pizza Dough, about 14 ounces
2 ounces Monterey Jack cheese, shredded
1 ounce Scamorza cheese, shredded
1 Serrano chile, thinly sliced
A dozen fresh cilantro leaves

PREPARATION:

Prepare the outdoor grill for cooking pizza. (see FANFOOD Guide to Grilling Pizza)
Skewer each onion wedge with a toothpick to help keep it together on the grill. Brush the onion, corn and chicken with olive oil and season liberally with kosher salt. Separate off 1 ounce of the barbecue sauce for basting the chicken.

Quickly grill the chicken, about 3 minutes per side. Do not over-cook it, because it will be cooked some more on the pizza. After grilling the first side and turning it over, brush on some of the barbecue sauce. After the second side is marked by the fire, turn the chicken again and brush barbecue sauce on the second side. Briefly grill both sides to caramelize the sauce.

Grill the onion on both sides until nicely marked and starting to get tender. Grill the corn until well-marked all around.

Slice the chicken, cut the corn from the cob and separate the layers of the onion wedges.
Roll out the pizza dough to about 14″ and transfer to a pizza prep peel lightly dusted with corn meal. Spread on 2 ounces of Chipotle Barbecue Sauce, sprinkle on the cheese and distribute the chicken, corn, onion and Serrano.

Bake the pizza until the crust is golden brown and the toppings are hot. At 500 degrees it should take about 10 minutes.

Top with fresh cilantro before serving.

 

Chipotle Barbecue Sauce

INGREDIENTS:

7.5 ounces canned chipotle chiles in adobo sauce
2 roma tomatoes, roughly chopped
6 ounces tomato paste
1 ½ cups brown sugar
3 tablespoons molasses
3 tablespoons balsamic vinegar
1 clove garlic

PREPARATION:

Combine all ingredients in a blender or food processor. Thoroughly process until liquefied. Test for the right balance of sweetness and spice, adding more molasses or brown sugar if needed.

Note, the flavor of this sauce is quite intense and is meant to be an accompaniment used in small quantities. Store any extra sauce in the refrigerator in an air-tight container for up to 7 days. Yields 2 1/2 cups

 

—————————-

Top of Page

 

 

Caesar Pasta Salad

INGREDIENTS:

Salt
12 ounces curly pasta, such as fusilli
1 ½ cloves garlic, chopped
9 flat anchovies, chopped
¼ cup plus ½ Tbs. fresh lemon juice
3 tablespoons mayonnaise
¼ cup plus 1 Tbsp. olive oil
1 cup cherry tomatoes, halved
½ cup grated Parmesan
10 cup chopped green leaf lettuce
Chopped fresh basil, optional

PREPARATION:

Bring a large pot of salted water to a boil. Cook pasta until just tender, about 10 minutes, or as package label directs.

While pasta is cooking, combine garlic, anchovies, lemon juice, mayonnaise, olive oil and ¾ tsp. salt in a blender and blend until smooth.

Drain pasta. Toss with half of dressing and tomatoes. Let stand for 10 minutes. Toss with Parmesan.

Toss lettuce with remaining dressing and divide among 4 shallow bowls. Spoon pasta salad over lettuce, sprinkle with basil, if desired, and serve.

 

 

—————————-

Top of Page

 

 

Berries with Mascarpone

INGREDIENTS:

½ cup whipping cream
1 (8-ounce) container mascarpone cheese
¾ cup powdered sugar
1 teaspoon vanilla extract
1 pint blueberries
1 pint raspberries
1 pint blackberries
1 pint gooseberries

PREPARATION:

Beat whipping cream with an electric mixer until firm peaks form. Add mascarpone, powdered sugar, and vanilla, beating until well combined. Serve over berries.

 

—————————-

Top of Page

 

 

CLICK HERE FOR THE FANFOOD DRINK OF THE WEEKEND

The Blue Plate , , , , ,

Review are closed.

© 2014 FANFOOD, LLC, All right reserved

Designed & Developed by
SilverTree Technology