Round 2 Recipe Grilled Margherita Pizza Recipes

ROUND 2 RECIPE - STUFFED PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• Cut the red peppers in half and scoop out the seeds and ribs. Place them onto a baking sheet.
• To the reserved brown rice mixture, stir in half the cheese and all the tomatoes. Stuff the peppers with the rice mixture, dividing it evenly. Top the peppers with the remaining cheese. Bake until the peppers are tender and the cheese has melted, 25 to 30 minutes.

GRILLED PIZZA MARGHERITA

Steps:

• In a bowl, combine the tomatoes in puree, basil, 1/4 cup of the olive oil and the garlic. Stir well and set aside at room temperature for up to 1 hour. In a bowl, mix together the Romano and fontina cheeses. Spread about 3/4 cup of the romano-fontina mixture over each pizza crust and then dollop each with 8 to 10 tablespoons of the tomato sauce. Do not spread the sauce over the crust. Drizzle each pizza with about a tablespoon of the remaining olive oil and sprinkle each with parsley. At this point if you desire, spread the mashed potatoes thinly over the dough. Slide the crust back to the edge of the hot section of the grill. Rotate them 3 to 4 minutes, until the bottoms are evenly golden brown. Cut pizzas and serve.
• In a bowl, combine the tomatoes in puree, basil, 1/4 cup of the olive oil and the garlic. Stir well and set aside at room temperature for up to 1 hour. In a bowl, mix together the Romano and fontina cheeses. Spread about 3/4 cup of the romano-fontina mixture over each pizza crust and then dollop each with 8 to 10 tablespoons of the tomato sauce. Do not spread the sauce over the crust. Drizzle each pizza with about a tablespoon of the remaining olive oil and sprinkle each with parsley. At this point if you desire, spread the mashed potatoes thinly over the dough. Slide the crust back to the edge of the hot section of the grill. Rotate them 3 to 4 minutes, until the bottoms are evenly golden brown. Cut pizzas and serve.
• Mix the water, yeast, and molasses in the bowl of a stand mixer fitted with a dough hook. Let this stand for 12 minutes to activate the yeast (the water will foam slightly.) Add the salt and oil to the bowl and mix well. With mixer on low speed add the all purpose flour and the whole wheat flour to the bowl and mix until all the flour is absorbed and the dough pulls away from the side of the bowl. Remove the dough from the bowl and cut the dough into 6 (5 1/2 ounce) portions. Roll the portioned dough into balls and place on an oiled baking pan. Brush the ball lightly with olive oil and cover with plastic wrap. If you are going to use the dough right away let the dough sit at room temperature for 30 minutes before using. You can store the dough after portioning for 1 day in the refrigerator, but you must let sit at room temperature for 1 hour before using.
• Mix the water, yeast, and molasses in the bowl of a stand mixer fitted with a dough hook. Let this stand for 12 minutes to activate the yeast (the water will foam slightly.) Add the salt and oil to the bowl and mix well. With mixer on low speed add the all purpose flour and the whole wheat flour to the bowl and mix until all the flour is absorbed and the dough pulls away from the side of the bowl. Remove the dough from the bowl and cut the dough into 6 (5 1/2 ounce) portions. Roll the portioned dough into balls and place on an oiled baking pan. Brush the ball lightly with olive oil and cover with plastic wrap. If you are going to use the dough right away let the dough sit at room temperature for 30 minutes before using. You can store the dough after portioning for 1 day in the refrigerator, but you must let sit at room temperature for 1 hour before using.

ROUND 2 RECIPE - HAWAIIAN PIZZA

Steps:

• Preheat oven to 450 degrees F.
• Lightly oil a medium sized baking sheet. Roll or stretch dough to fit into oiled pan.
• Place in oven and bake for 8 minutes.
• Remove from oven and evenly coat with the Hawaiian Sauce leaving a 1 inch border from the edge of the dough. Top with leftover pulled pork, pineapple chunks and sprinkle with cheese. Scatter the top with the onion and season salt and freshly ground black pepper. Bake for about 20 minutes until the cheese has melted and the crust turns golden brown. Garnish with fresh cilantro. Slice and serve.
• In small bowl, combine teriyaki mix, paprika and pepper.
• Coat the pork the with rub mixture, patting until all rub is used. Set aside.
• In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside.
• Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds. Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping. Reserve the remaining pulled pork for the Round 2 Recipes, Pulled Pork Pot Stickers and Hawaiian Pizza.
• In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside..
• Put the vinegar, sugar, reserved pineapple juice and cornstarch slurry into a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer until the sauce thickens, about 8 minutes. Remove from heat and set aside. Reserve half of the sauce in a small serving bowl to be used as a dipping sauce alongside the skewers.
• Quarter the red pepper and remove the core and seeds. Slice each quarter into 6 pieces. Cut each chicken thigh into 6 pieces.
• Preheat a grill pan or an outdoor grill to medium heat.
• On each of the 8 skewers, place 1 chunk of pineapple, then a piece of chicken thigh, followed by a piece of red pepper. Repeat with another piece of pineapple then chicken, then red pepper. Season skewers with salt and pepper, to taste. Grill the skewers on oiled grill, cooking for 4 minutes on each side. Brush the sweet and sour sauce all over the skewers and grill and additional 2 minutes per side. Remove to a serving dish and serve with the reserved sweet and sour sauce, for dipping.

GRILLED PIZZA MARGHERITA

Steps:

• Mix the water, yeast and molasses in the bowl of a stand mixer fitted with a dough hook. Let this stand for 12 minutes to activate the yeast (the water will foam slightly).
• Add the salt and oil to the bowl and mix well.
• With the mixer on low speed add the all-purpose flour and the whole wheat flour to the bowl and mix until all the flour is absorbed and the dough pulls away from the side of the bowl.
• Remove the dough from the bowl and cut the dough into 6 (5 1/2-ounce) portions. Roll the portioned dough into balls and place on an oiled baking pan. Brush the ball lightly with olive oil and cover with plastic wrap.
• If you are going to use the dough right away let the dough sit at room temperature for 30 minutes before using. You can store the dough after portioning for 1 day in the refrigerator, but you must let it sit at room temperature for 1 hour before using.
• Mix the tomatoes, basil, garlic and olive oil and set aside.;
• Prepare your fire - preferably a charcoal fire but a gas grill does very nicely also. Make sure the grill is set at least four inches from the fire.
• On an oiled surface, roll the dough out, using the palms of your hands. If the dough is sticking to the surface, lift the dough and drizzle a little more oil on. Make about a 12-inch circle with an even thickness.
• Carefully lift the dough being careful not to tear it. Drape the dough onto the hot spot of the grill. The dough will start to rise immediately. Carefully lift the edge of the dough and see the color of the bottom - it should be evenly golden brown - this should take about 2 minutes.
• Flip the dough over and place it on the side of the grill. Brush the cooked side of the dough with olive oil, spread some cheese and a tablespoon dollop of pizza sauce on the pizza, then drizzle the pizza with some extra virgin olive oil and sprinkle with parsley.
• Continue to cook, until the bottom of the pizza is evenly golden brown, about 3 to 4 minutes.

CRISPY GRILLED PIZZA MARGHERITA

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Place pizza dough in a bowl to rise 2 to 3 times the original size, about 1 hour. Flour a work surface and a rolling pin. Divide dough in half; roll each half to a 10- to 12-inch diameter circle.
• Place pizza dough rounds on the preheated grill using a wooden paddle (pizza peel) and close lid; cook until grill marks appear on the bottom of each round, 3 to 5 minutes. Remove from grill and flip over on a work surface. Lower grill heat to medium.
• Brush each round with olive oil. Spread half the Asiago cheese on each crust; add tomatoes, basil, and mozzarella. Season with salt and pepper.
• Transfer pizzas to grill with wooden paddle and close lid. Cook until bottom of rounds is cooked with grill marks and cheese is melted, 7 to 10 minutes. Remove from grill and let stand for 5 minutes before serving.

GRILLED PIZZA MARGHERITA

Steps:

• Make sauce and prepare cheese:
• If using fresh tomatoes, cut an X (just through skin) in each, at end opposite stem, and immerse in boiling water for 10 seconds. Transfer to cold water with a slotted spoon, then peel.
• Seed and chop tomatoes (fresh or canned).
• Simmer tomatoes, salt, and 2 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until very thick and reduced to about 1 cup, 10 to 15 minutes. Transfer to a bowl to cool.
• Toss together mozzarella and remaining tablespoon oil.
• Form pizza rounds:
• Do not punch down dough. Gently dredge 1 ball of dough in a bowl of flour to coat, then transfer to a lightly floured work surface. Holding 1 edge of floured dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 7 inches in diameter. Lay dough round flat on floured surface and continue to stretch by pressing dough with your fingertips, working from center outward to edge, stretching it into a 9-inch round. Transfer to a large floured tray and make another round in same manner, then place it next to other round. Lightly rub a long sheet of plastic wrap with flour, then invert loosely over pizza rounds and let them stand to puff slightly while preparing grill, 10 to 20 minutes.
• To prepare charcoal grill:
• Open vents on bottom of grill and on lid. Light a heaping chimneyful of charcoal and pour it evenly over 2 opposite sides of bottom rack (you will have a double or triple layer of charcoal), leaving clear a 9-inch-wide strip in middle (for grilling over indirect heat).
• Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.
• To prepare gas grill:
• Preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
• To grill pizzas by either method:
• Remove plastic wrap from both rounds of dough and lightly brush dough with some oil. Carefully flip dough rounds, oiled sides down, with your hands onto middle of lightly oiled grill rack and brush top of each with oil. Grill crusts, uncovered, until undersides are golden brown (rotate them if 1 side of grill is hotter than the other), 2 to 3 minutes on gas grill or 4 to 6 minutes on charcoal grill.
• Flip crusts over with tongs and a spatula and top each crust with half of tomato sauce, spreading evenly over dough and leaving a 1/2-inch border around edge. Sprinkle mozzarella evenly over sauce and grill pizzas, covered with grill lid, until undersides are golden brown and cheese is melted, about 3 minutes on gas grill or 5 minutes on charcoal grill.
• Scatter basil over pizzas.

GRILLED MARGHERITA PIZZAS

Steps:

• Heat a grill until medium-hot. Generously brush one side of pizza dough with oil; grill, oiled side down, until underside is golden brown and top begins to bubble, 3 to 5 minutes. Quickly brush top with oil; flip crust. Top with thin layers of sauce and cheese. Grill until cheese is just melted, sauce is hot, and crust is cooked through, 3 to 5 minutes more.
• Slide pizza with a large spatula onto a cutting board. Season with salt and pepper. Arrange basil on top. Repeat to make more pizzas.