Cucumber Herb Grilled Crust Pizza Recipe 475 Recipes

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CUCUMBER HERB GRILLED CRUST PIZZA RECIPE - (4.7/5)



Cucumber Herb Grilled Crust Pizza Recipe - (4.7/5) image

Provided by christoph

Number Of Ingredients 12

3 tablespoon Ricotta cheese
1 tablespoon Greek yogurt
1 tablespoon chives, finely chopped
1 tablespoon dill, finely chopped plus more for garnish
1 tablespoon basil, finely chopped, plus more for garnish
1 tablespoon parsley, finely chopped
1 tablespoon thyme, finely chopped
1 tablespoon mint, finely chopped (optional)
salt & pepper to taste
1 cucumber, thinly sliced
1/4 cup grape tomatoes, quartered
pizza dough

Steps:

  • Mix the cheese, yogurt, herbs, and salt & pepper. Taste, and adjust to liking. Slice cucumber and tomato. Roll dough out and place on a baking sheet to take to your grill. Heat grill on high and brush to clean. Reduce heat to medium high heat, Wipe the grill with an oiled cloth or paper towel. Place dough directly on grill (once the dough has been placed on the grill, do not attempt to move it other that to turn it). Grill for about 2 to 3 minutes per side turning only once (depending on the thickness of your dough and the heat of your grill cooking times will vary). I pay attention more to the dough than the time. The crust will bubble and you can watch for some color to appear around the edges. Flip using a pizza paddle or large spatula. Remove the grilled crust and allow to cool. Spread the crust with the herbed cheese mixture, arrange cucumbers and tomatoes, and garnish with some more fresh herbs. Serve at room temperature.

HERB PIZZA DOUGH



Herb Pizza Dough image

Based on a recipe from Williams-Sonoma Kitchen Library Pizza cookbook. The introduction says, "Fresh or dried herbs add an accent of flavor and color to pizza dough. Good choices include oregano, basil, marjoram, chives, thyme, rosemary, sage, mint and fennel seeds, selected to highlight the ingredients that will top the pizza or fill the calzone. Do not go overboard on your selection: It is better to choose two or three complementary herbs, or even just one herb, rather than a large mixed bouquet of clashing flavors."

Provided by mersaydees

Categories     < 4 Hours

Time 2h

Yield 1 pizza dough

Number Of Ingredients 6

1 tablespoon active dry yeast
3/4 cup water, lukewarm (105 degrees F)
2 3/4 cups all-purpose flour, plus 1/2 cup for working
1 teaspoon salt
2 tablespoons mixed fresh herbs, minced or 1 tablespoon dried herbs
1 tablespoon extra virgin olive oil

Steps:

  • Dissolve yeast in the water in a small bowl and let stand until slightly foamy on top, about 10 minutes.
  • In a large bowl stir together the 2 ¾ cups flour, salt, and herbs. Form into a mound. Make a well in the center and add the yeast mixture to it.
  • Using a fork, stir the dough in a circular motion, gradually pulling the flour into the yeast mixture until a dough forms.
  • Place the dough on a lightly floured work surface using some of the ½ cup flour.
  • Using the heel of your hand, knead the dough until it's smooth and elastic, about 10 minutes.
  • Form the dough into a ball.
  • Brush a large bowl with the oil and place the dough in it. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 to 2 hours.
  • Place dough on work surface lightly dusted with the remaining flour.
  • Punch the dough down.
  • By hand, gently press dough out into desired shape.
  • Place one hand in the center of dough, and with the other hand, pull, lift and stretch the dough, gradually working your way all around the edge, until it is the desired thickness, about ¼ inch thick for a crusty pizza base and ½ inch thick for a softer one.
  • Flip the dough over from time to time as you work with it; alternately, roll the dough out with a rolling pin. The dough should be slightly thinner in the middle than the edge.
  • Lift the edge of the pizza to form a slight rim.
  • Transfer dough to a baker's peel or baking sheet, cover, and let rise again until almost doubled, about 20 minutes.
  • Top as desired.
  • Bake in a 400 degree F oven for 10 to 15 minutes, until the crust is golden, or according to your pizza recipe's instructions.

GRILLED PIZZA



Grilled Pizza image

This grilled pizza recipe is mix-and-match, so feel free to use any and all of the toppings or choose your own. Learn how to make pizza dough for the grill.

Provided by Carla Lalli Music

Categories     Pizza     Tomato     Garlic     Oregano     Lemon     Parmesan     Honey     Rosemary     Vinegar     Onion     Mozzarella     Basil

Yield Makes four 12" pies

Number Of Ingredients 33

Dough
1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)
1 tsp. sugar
⅓ cup (42 g) whole wheat flour
2½ tsp. kosher salt
2 Tbsp. extra-virgin olive oil, plus more for bowl
3 cups (375 g) bread flour, plus more for surface
Burst Cherry Tomatoes
3 Tbsp. extra-virgin olive oil
1 pint cherry tomatoes
Kosher salt, freshly ground pepper
3 garlic cloves, thinly sliced
1 tsp. dried oregano
Lemony Swiss Chard
1 bunch Swiss chard
3 Tbsp. extra-virgin olive oil
Kosher salt, freshly ground pepper
½ tsp. crushed red pepper flakes
1 garlic clove
1 lemon
½ oz. Parmesan, finely grated (about ½ cup)
Tomato Passata
1 (28-oz.) can whole peeled tomatoes
⅓ cup extra-virgin olive oil
2 tsp. kosher salt
Assembly
Bread flour (for dusting)
Extra-virgin olive oil (for brushing and drizzling)
1 1-lb. ball mozzarella, torn into bite-size pieces
8 oz. Manchego cheese, coarsely grated
4 oz. sliced pepperoni and/or thinly sliced soppressata (optional)
Rosemary Agrodolce (optional)
Basil leaves, torn if large, and crushed red pepper flakes (for serving; optional)

Steps:

  • Dough
  • Stir yeast, sugar, and 1¼ cups warm (not hot) water in the bowl of a stand mixer until yeast dissolves. Let sit until mixture is foamy, about 5 minutes.
  • Add whole wheat flour, salt, and 2 Tbsp. oil to yeast mixture and mix to combine. Fit mixer with dough hook and, with mixer on low speed, gradually add 3 cups (375 g) bread flour, mixing until a shaggy dough forms, about 4 minutes from when you start adding the flour. Stop mixer and scrape down sides of bowl to incorporate any dry bits into dough. Increase mixer speed to medium and knead until dough is smooth and shiny, about 5 minutes.
  • Transfer dough to a lightly floured surface and knead briefly to bring together. Shape into a ball, place in a large lightly oiled bowl, and turn to coat. Cover bowl and let dough sit in warm draft-free spot until doubled in size, 1-1½ hours. Make your toppings while your dough is rising.
  • Burst Cherry Tomatoes
  • Heat oil in a large skillet over medium-high. Add tomatoes, season with salt and pepper, and cook, stirring occasionally with a wooden spoon, until skins start to blister and split, about 2 minutes. Add garlic and toss to coat. Cook, lightly pressing on tomatoes with spoon to release juices without smashing completely, until garlic is softened, about 2 minutes. Mix oregano into sauce; taste and season with more salt and pepper if needed.
  • Do ahead: Sauce can be made 4 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
  • Lemony Swiss Chard
  • Cut Swiss chard leaves away from ribs and stems, then cut crosswise into 3"-wide strips. Trim away woody part from stems; discard. Finely chop ribs and stems.
  • Heat oil in a large skillet over medium-high. Add ribs and stems and season with salt and black pepper. Cook, stirring occasionally, until they release some liquid, look slightly shriveled, and are a shade or two darker, about 5 minutes. Add leaves and red pepper flakes and toss to coat. Season with more salt and black pepper and reduce heat to medium. Cook, tossing occasionally, until leaves are bright green, wilted, and tender, about 4 minutes. Transfer chard mixture to a medium bowl and let cool slightly.
  • Finely grate garlic into bowl with chard mixture, then finely grate in zest from lemon; mix well. Add Parmesan and mix again to combine. Taste and season with more salt, black pepper, and red pepper flakes, if needed.
  • Do ahead: Chard mixture can be made 2 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
  • Tomato Passata
  • Purée tomatoes in a blender on low speed (or use an immersion blender if you have one) until smooth (try not to aerate it too much). Transfer sauce to a medium bowl and stir in oil and salt.
  • Do ahead: Passata can be made 3 days ahead. Cover and chill, or freeze up to 6 months.
  • Assembly
  • Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Clean grate. Turn out dough onto a lightly floured surface and divide into 4 pieces. Working one at a time, gently shape into balls. Transfer to a lightly floured small rimmed baking sheet and cover. Let sit 20-30 minutes.
  • Place a ball of dough on a lightly floured surface (keep remaining balls covered) and, using your fingers, press out to an 8" round. Drape dough over the backs of your hands and gently pull and stretch, rotating dough as you go, until about 12" in diameter (it's okay if it's not a perfect circle).
  • Brush dough with oil. Place, oiled side down, on grill over direct heat and cook until large bubbles appear across surface, dough stiffens, and underside is dark brown, about 2 minutes. Brush top with oil, turn over, and cook just to lightly dry out second side, about 30 seconds.
  • Using tongs and a metal spatula, move dough over to cooler side of grill. Top with a spoonful of passata or burst cherry tomatoes and one quarter of cheese (either alone or in combination). Add pepperoni or salami (if using), then some of the lemony Swiss chard, and/or Rosemary Agrodolce as desired. Carefully slide pizza back over direct heat. Cook until cheese is melted and toppings are heated through, about 2 minutes. If dough is in danger of burning on underside but toppings need more time, return pizza to cooler side, cover grill, and cook another 1-2 minutes.
  • Transfer pizza to a cutting board and drizzle with more oil. Top with basil and red pepper flakes if desired.
  • Repeat with remaining ingredients to make 3 more pizzas.

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