Grilled Pizza

Pizza on the grill. I thought it was kind of a bad idea until I saw a post about it on one of my all-time favorite blogs, Annie's Eats, and then I wanted to try it immediately. It was a great way to use up some squash and tomatoes before we went out of town, and it tasted absolutely delicious. I wouldn't recommend using a storebought dough for this; the one I used for half the pizzas worked wonderfully in the oven, but didn't hold up on the grill very well. A nice, handmade pizza crust will work much better. So, don't be scared like I was! Do yourself a favor and try making pizza on the grill!

Grilled Pizza

From Annie's Eats

Ingredients:

Thinly sliced zucchini and yellow squash

Thinly sliced cherry tomatoes

Kosher salt

½ batch homemade pizza dough, at room temperature*

Olive oil

Thinly sliced red onion

Fresh basil, minced

Freshly grated Parmesan cheese

Crumbled feta cheese

Freshly ground black pepper



Directions:

Heat a grill to medium-high heat. Place the slices zucchini, yellow squash and tomatoes in a colander set over the sink or a large bowl. Toss with ¾ teaspoon kosher salt. Let sit 20-30 minutes to drain excess liquid.



Meanwhile, transfer the pizza dough to a lightly floured work surface. Divide the dough into four equal portions. Let rest 10 minutes. Meanwhile, shape each piece of dough into a flattened round, about 6-7 inches in diameter. When the coals are heated, generously oil the grates (I use a wad of paper towels dipped in olive oil, and hold it with tongs). Carefully place the shaped dough rounds onto the grill and cover. Let cook until nicely browned on the bottom surface, and large bubbles appear on the top surface, about 3-4 minutes. Carefully remove the partly cooked dough rounds from the grill for topping.



Transfer the dough rounds to a work surface so that the cooked side is facing up (this is the side that will hold your toppings). Top evenly with sliced zucchini, yellow squash, tomatoes, and red onion. Sprinkle with minced basil, freshly grated Parmesan and crumbled feta. Season with pepper, to taste. Carefully return the topped pizzas to the grill, cover, and let cook until the bottom surface is nicely browned and the cheeses are melted, about 4-6 minutes. Remove from the grill. Serve warm.

Roasted Potatoes with Rosemary

It's not like people are ever looking for a way to get rid of potatoes, because pretty much everyone loves them. But if you happen to have a fair amount on hand, along with a good handful of rosemary, this is a good recipe for you.

Ingredients:

4 large potatoes, red or Yukon Gold variety

3 tablespoons of fresh rosemary, finely chopped

1/4 cup extra-virgin olive oil

Salt & pepper to taste

1. Wash and cube the potatoes, not so large that they will take forever to roast and not so small that they will soak up too much oil. About a 1-inch cube is best.

2. Place the potatoes and rosemary in a glass baking dish, about 9 X 13, and coat with olive oil. Sprinkle with salt and pepper to taste.

3. Bake at 375 F for about 40 minutes, or until potatoes are slightly browned, crispy on the outside, and fork-tender.

Hummus

I know that hummus is not particularly advanced as far as culinary ventures go, but it's so good and easy that everyone should make it if they haven't already. This is a basic recipe, but you can always add more ingredients to make it more exciting, such as a roasted red pepper that's been diced or maybe some chiles for added heat. It's great for a dip, a spread, or even to toss with pasta (which I think is so tasty, but not everyone agrees with me there). Anyways, give it a try and I think you will be pleasantly surprised.

Hummus

Ingredients:

1 15oz can of chickpeas (Garbanzo beans), drained

¼ cup Tahini (sesame seed paste)

3 tablespoons extra virgin olive oil

1 tablespoon lemon juice

½ teaspoon finely minced garlic (optional)

Sea salt and black or red pepper to taste

1. Combine chickpeas, Tahini, and garlic in a blender.

2. Add the extra virgin olive oil and lemon juice to loosen it up.

3. Season with salt and pepper.

Serve with pita, crackers, or crudités.