Santa Fe Grilled Veggie Pizzas Recipes

GRILLED VEGETABLE PIZZA

Steps:

• Dough: Place flour, yeast, salt and sugar in a mixer fitted with a dough hook. While mixer is running, gradually add water, knead on low speed until dough is firm and smooth, about 10 minutes. Turn machine off. Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let rise in warm spot until doubled in bulk, about 2 hours.
• Sauce: Pour tomatoes into a strainer that has been fitted over a microwave proof bowl. Using your hands, crush the tomatoes. Press all juices into bowl. Set crushed tomatoes aside. Place bowl with tomato juices in microwave and cook on high until thickened to consistency of ketchup, about 20 to 25 minutes. Add crushed tomatoes to sauce. Cool to room temperature. Toppings: Slice some vegetables. Skewer onion slices to keep them together. Brush vegetable slices with olive oil. Sprinkle with salt and pepper. Place vegetables on hot grill pan. When done, set aside. Assembly: Preheat your oven to highest setting, 500 or 550 degrees. If using a pizza stone, preheat oven 1 hour ahead. Punch dough down, cut in half. On generously floured work surface, place one half of dough. By hand, form dough loosely into a ball, stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. Don't worry if your circle isn't perfect. If you get a hole, pinch edges back together. To prevent dough from sticking to counter, turn it over and add flour as needed. Transfer dough to pizza peel sprinkled with cornmeal. Ladle tomato sauce on pizza dough. Add assorted vegetables. Bake 10 to 12 minutes or until golden.
• Store-bought Pizza dough can be used instead .

SANTA FE PIZZA

Steps:

• Position rack in center of oven and preheat to 425°F. Place crust on rimless baking sheet. Leaving 3/4-inch plain border, sprinkle 1 cup cheese, chicken strips and cumin over crust. Top with onion, 4 tablespoons corn, 4 tablespoons cilantro, 3/4 cup cheese, jalapeños and 2 tablespoons corn. Bake pizza until crust is crisp and topping is heated through, about 13 minutes. Top with salsa and remaining 2 tablespoons cilantro.

SANTA FE CHICKEN PIZZA

Steps:

• TO MAKE SALSA: Combine salsa ingredients and set aside in refrigerator for 1/2 hour then place in a strainer to remove excess water. Set aside in refrigerator until ready to use.
• TO MAKE GRILLED LIME CHICKEN: Prepare a hot grill or barbecue. Mix the marinade ingredients together and marinate the chicken breasts for 15 minutes. Cook the breasts for 5 to 7 minutes each side (discard leftover marinade). Remove the grilled chicken and cool. Cut the cold chicken into 1 cm cubes and set aside in the refrigerator.
• TO MAKE CARALELISED ONIONS: Melt butter in small non-stick pan over medium-high heat and cook onions, stirring, until they just begin to brown - 3 to 4 minutes. Add vinegar; reduce heat to medium-low & continue to cook for 10 minutes, stirring to prevent scorching. Add soy sauce & cook 5 to 10 minutes longer, stirring. When done, onions should be quite limp & caramelised brown.
• TO MAKE GUACAMOLE: Cut the avocado in half, discard pit and scoop the flesh away from the skin into a bowl. Using a fork, mash the avocado and then quickly combine with the remaining guacamole ingredients. Place cling film directly onto the surface of the guacamole and squeeze out air bubbles. Refrigerate until ready to use.
• TO MAKE PIZZA: Distribute sauteed onions over the pizza base. Cover the onions with about 3/4 of the mozzarella. Evenly distribute the chicken pieces over the cheese and then sprinkle the rest of the cheese over the chicken. Transfer to the pre-heated Pizza Maker (or to a very hot oven) and cook until cheese at centre is bubbly and crust is brown (8 to 10 minutes). Sprinkle 1 tblsp of chopped coriander leaves over the hot cheese. Serve with salsa, sour cream and guacamole (either added to the pizza before serving or else as side dishes for people to add as they like).

SANTA FE GRILLED VEGGIE PIZZAS

Steps:

• Lightly dust 2 baking sheets with flour. On a lightly floured surface, press dough into a 15-inch by 11-inch rectangle. Cut into quarters; place 2 on each baking sheet. Lightly coat vegetables with non-stick vegetable spray; sprinkle with salt. Grill vegetables over medium-hot coals until tender, about 10 minutes. Cut mushrooms and peppers into slices. Cut squash in half crosswise. Grill 2 pieces pizza dough at a time for one minute, or until golden. With tongs, turn dough over and grill 30 seconds, or until firm. Return to baking sheets. Spread crusts with sauce; top with vegetables and cheese. Grill pizzas, covered, for 2 to 3 minutes, until cheese melts. Tip: When grilling veggies, baste them with a simple marinade that's big on flavor. Whisk together 1/2 cup melted butter, 1/2 cup lemon juice and one tablespoon freshly chopped basil.

GRILLED VEGETABLE PIZZAS

Steps:

• Prepare grill for direct- and indirect-heat cooking. In a bowl, whisk together vinegar, mustard, and oregano; season with salt and pepper. Slowly whisk in oil; set aside.
• Brush mushrooms, zucchini, kale, and onion with more oil; season with salt. Grill mushrooms over direct heat 6 to 10 minutes, depending on size. Flip mushrooms; add zucchini and onion to grill and cook 5 minutes more. Flip zucchini and onion; add kale to grill.
• Continue cooking, flipping kale once, until everything is charred in places and cooked through, 3 to 4 minutes more. Transfer to a platter or board. Top flatbreads evenly with about two-thirds of mozzarella. Divide mushrooms and vegetables evenly among flatbreads. Sprinkle with remaining mozzarella and blue cheese.
• Place pizzas over indirect heat and grill, covered, maintaining a temperature of about 400°F, just until bread is charred in places and mozzarella melts, 7 to 9 minutes (if bread isn't crisping along bottom and edges, transfer pizzas to direct heat in last minute of cooking). Drizzle with vinaigrette and serve warm.

GRILLED VEGGIE PIZZA

Steps:

• In a large bowl, combine the mushrooms, zucchini, peppers, onion, vinegar, water, 3 teaspoons oil and seasonings. Transfer to a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until tender, stirring once., Prepare grill for indirect heat. Brush crust with remaining oil; spread with pizza sauce. Top with grilled vegetables, tomatoes and cheese. Grill, covered, over indirect medium heat for 10-12 minutes or until edges are lightly browned and cheese is melted. Rotate pizza halfway through cooking to ensure evenly browned crust.

SANTA FE VEGGIE WRAP

Steps:

• Whisk adobo sauce into cream cheese. Adjust heat to taste. Refrigerate.
• Combine pepper, corn, beans, cilantro and lime juice. Season with salt and pepper if desired. Refrigerate.
• Spread each tortilla with a thin layer of adobo cream cheese out to the edge. Place lettuce leaves across the middle third of the tortilla. Sprinkle with cheddar cheese.
• Using a slotted spoon, spread 1/3 cup vegetable relish over lettuce. Spread a generous 2 T. guacamole over relish and top with additional lettuce. Enclose sides and roll up, finishing seam side down.