Grilled Riverside Pizza


Grilled Riverside Pizza
Print Recipe
    Servings Prep Time
    5-6 15 minutes
    Cook Time Passive Time
    10 minutes 70 minutes
    Servings Prep Time
    5-6 15 minutes
    Cook Time Passive Time
    10 minutes 70 minutes
    Grilled Riverside Pizza
    Print Recipe
      Servings Prep Time
      5-6 15 minutes
      Cook Time Passive Time
      10 minutes 70 minutes
      Servings Prep Time
      5-6 15 minutes
      Cook Time Passive Time
      10 minutes 70 minutes
      Ingredients
      Pizza Dough
      Pizza
      Servings:
      Instructions
      Pizza Dough
      1. In the bowl of a stand mixer fitted with a dough hook, stir together water, sugar and yeast. Allow to sit for 10 minutes. Stir in half the flour, olive oil and salt. Continue to knead with mixer, adding flour by the 1/4 cup until smooth and pulling away from the sides of the bowl, using a little less or a little more flour to achieve this. About 7 minutes. Place dough in an oiled bowl and cover with plastic wrap. Allow to double in size in a warm draft free area, about an hour. Punch down dough and divide into 5-6 equal portions approximately 125g each.
      Pizza
      1. If making right away, preheat grill to medium and allow dough to rest for 10 minutes. Shape dough portion into an approximate 9"x6" rectangle or any shape really, the key is to have the dough fairly thin. Immediately place dough onto hot grill and cook for 3-4 minutes until dough is crispy on the bottom and the top is starting to puff a little. Pierce any large bubbles on the top and flip dough. Spread with pizza sauce and add desired pizza toppings and continue to cook for an additional 4-5 minutes until toppings are hot and dough is cooked. Remove from grill, drizzle with oil and top with additional fresh basil if desired. Cut into desired portions.
      2. If saving dough to use later, wrap portions with plastic wrap and chill or freeze dough until ready to use. Allow enough time to defrost dough in refrigerator and bring either to room temperature prior to grilling. Once dough is at room temperature, continue by working dough into a thin disc and proceed with grilling.
      Recipe Notes

      Use purchased frozen bread dough if desired.  Allow dough to come to room temperature and divide into portions prior to proceeding.

      Regardless of the dough used, the key is to work each portion fairly thin so it cooks quickly enough on the grill before becoming too dark.  It's also important to not over fill the pizza with toppings, as too much prevents the toppings from heating through and melting the cheese.

      Roasted Tomato Galette

      Roasted Tomato Galette is a rustic free form tart of roasted garlic and tomatoes and cheese pastry.
      Roasted Tomato Galette
      Print Recipe
      A rustic free form tart of roasted tomatoes and cheese pastry.
        Servings
        8 slices
        Servings
        8 slices
        Roasted Tomato Galette is a rustic free form tart of roasted garlic and tomatoes and cheese pastry.
        Roasted Tomato Galette
        Print Recipe
        A rustic free form tart of roasted tomatoes and cheese pastry.
          Servings
          8 slices
          Servings
          8 slices
          Ingredients
          Roasted Tomatoes
          Cheese Pastry
          Galette
          Servings: slices
          Instructions
          Roasted Tomatoes
          1. Preheat oven to 300℉. Remove stem and quarter tomatoes. In a medium bowl toss together tomatoes, garlic, smoked paprika, olive oil and a generous sprinkle of salt and pepper. Arrange tomatoes skin side down and garlic in a single layer on a parchment lined sheet pan with edges. Roast for 1 1/2 hours. Remove from oven an allow to cool on pan.
          Pastry
          1. Using a food processor pulse flour, oregano, salt, pepper and butter until butter is broken down and mixture is crumbly. Add cheeses and pulse 2-3 times to combine. In a small bowl whisk together egg, vinegar and 1 tbsp cold water. With the processor running add gradually until mixture pulls away from the edge. Add remaining 1 tbsp of cold water if necessary. Remove dough from processor and form into an approximate 1" thick disk. Wrap with plastic wrap and chill for at least an hour but can be made and chilled one day ahead. Allow to be at room temperature for 20 minutes prior to rolling.
          Galette
          1. Preheat oven to 400℉. Roughly chop garlic and tomatoes into bite site chunks. Roll pastry into a free form circle approximately 14" in diameter and 1/8" thick. Move pastry to a parchment lined baking sheet. Leaving a 2" border arrange roasted tomatoes and garlic in the center of the pastry. Wrap edges over top of tomatoes, creasing slightly as you go. Top center with provolone and basil. Whisk egg with 1 tbsp of water and brush on pastry. Bake for 30 minutes until golden. Allow to rest 2-3 minutes. Cut into slices and serve immediately.

          Zucchini Spinach Bisque

          Zucchini Spinach Bisque is earthy, thick, and velvety. Topped with tomato herb cream makes eating healthy easy.
          Zucchini Spinach Bisque
          Print Recipe
          Earthy, thick and velvety, topped with a bright tomato herb cream.
            Servings Prep Time
            6 people 15 minutes
            Cook Time Passive Time
            45 minutes 30 minutes
            Servings Prep Time
            6 people 15 minutes
            Cook Time Passive Time
            45 minutes 30 minutes
            Zucchini Spinach Bisque is earthy, thick, and velvety. Topped with tomato herb cream makes eating healthy easy.
            Zucchini Spinach Bisque
            Print Recipe
            Earthy, thick and velvety, topped with a bright tomato herb cream.
              Servings Prep Time
              6 people 15 minutes
              Cook Time Passive Time
              45 minutes 30 minutes
              Servings Prep Time
              6 people 15 minutes
              Cook Time Passive Time
              45 minutes 30 minutes
              Ingredients
              Bisque
              Tomato Herb Cream
              Servings: people
              Instructions
              Bisque
              1. In a large pot or dutch oven heat oil over medium heat. Cook onion, stirring occasionally until soft. Add garlic and 1 tsp salt and continue to cook for an additional 1-2 minutes. Add zucchini and cook, stirring often until starting to soften, about 10 minutes. Stir in remaining ingredients, cover and simmer on low for 30 minutes.
              2. Remove from heat. Using an emersion blender, blend until smooth. Adjust consistency by adding a little more stock if required. Season to taste with salt and pepper. Serve immediately topped with Tomato Herb Cream.
              Tomato Herb Cream
              1. In a small bowl stir together all ingredient and season to taste with salt and pepper. Refrigerate until ready to use.

              Mediterranean Pasta Salad

              Mediterranean Pasta Salad
              Mediterranean Pasta Salad
              Print Recipe
              A bright and zesty pasta salad.
                Servings Prep Time
                8 people 25 minutes
                Cook Time
                15 minutes
                Servings Prep Time
                8 people 25 minutes
                Cook Time
                15 minutes
                Mediterranean Pasta Salad
                Mediterranean Pasta Salad
                Print Recipe
                A bright and zesty pasta salad.
                  Servings Prep Time
                  8 people 25 minutes
                  Cook Time
                  15 minutes
                  Servings Prep Time
                  8 people 25 minutes
                  Cook Time
                  15 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Cook pasta according to package directions, approximately 10 minutes until al dente. Drain and rinse under cold water until pasta is cool. Set aside.
                  2. In a small skillet over medium high heat saute pancetta until rendered and crispy 5-7 minutes. Drain on paper towel and set aside.
                  3. Whisk together olive oil, vinegar, red pepper flakes, garlic, and mustard until smooth. Set aside.
                  4. Combine pasta, spinach, tomatoes, olives, red onion, parmesan cheese, sundried tomatoes, herbs and pancetta. Drizzle with dressing and toss to combine. Add cracked pepper and salt to taste. Makes about 5 cups and is best the day it is made.
                  Recipe Notes

                  Recipe Source:  Compelled to Cook

                  Italian Turkey Burgers with Basil Mayonnaise

                  Italian Turkey Burgers with Basil Mayonnaise
                  Italian Turkey Burger with Basil Mayonnaise
                  Print Recipe
                  A flavourful and juicy turkey burger topped with a refreshing basil mayonnaise.
                    Servings Prep Time
                    6 people 15 minutes
                    Cook Time
                    10 minutes
                    Servings Prep Time
                    6 people 15 minutes
                    Cook Time
                    10 minutes
                    Italian Turkey Burgers with Basil Mayonnaise
                    Italian Turkey Burger with Basil Mayonnaise
                    Print Recipe
                    A flavourful and juicy turkey burger topped with a refreshing basil mayonnaise.
                      Servings Prep Time
                      6 people 15 minutes
                      Cook Time
                      10 minutes
                      Servings Prep Time
                      6 people 15 minutes
                      Cook Time
                      10 minutes
                      Ingredients
                      Italian Turkey Burgers
                      Basil Mayonnaise
                      Servings: people
                      Instructions
                      Italian Turkey Burgers
                      1. In a small bowl whisk together egg, onion powder, garlic powder, dry mustard, pepper and salt. Set aside.
                      2. In a medium size bowl gently mix together ground turkey, Italian sausage, onion, red pepper and parsley. Add egg mixture and breadcrumbs and mix with hands until well combined.
                      3. Form into approximately 4- 41/2 ounce patties 1/2 inch thick, making an indent in the center of each patty.
                      4. Preheat grill to medium high. Lightly brush each patty with oil and grill for approximately 5 minutes per side or until 170℉ is reached. Remove from grill and serve with Basil Mayonnaise.
                      Basil Mayonnaise
                      1. In a small bowl whisk together all ingredients and refrigerate until ready to use.
                      Recipe Notes

                      Recipe Source:  Compelled To Cook