Post by Loupy on Jul 2, 2011 15:16:24 GMT -7
Veggie Grilled Pizza
By: Julianna Grimes, Cooking Light
A sprinkling of bright, sweet mint complements the smoky grilled vegetables in this dish.
YIELD: 5 servings (serving size: 2 pieces)
COURSE:Main Dishes
Ingredients
1 cup warm water (100° to 110°), divided
10 ounce bread flour (about 2 cups plus 2 tablespoons)
1 package dry yeast (about 2 1/4 teaspoons)
10 teaspoon olive oil, divided
1 teaspoon kosher salt, divided
Cooking spray
2 tablespoons yellow cornmeal
12 ounces baby eggplant, cut crosswise into 1-inch-thick slices
1 medium zucchini, cut crosswise into 1-inch-thick slices
1 large red bell pepper, quartered and seeded
3 garlic cloves, minced
2/3 cup Basic Pizza Sauce
1/4 teaspoon freshly ground black pepper
1 cup (4 ounces) shredded fontina cheese
1/4 cup small mint leaves
2 teaspoons fresh thyme leaves
Preparation
1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached.
Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife.
Add flour to 3/4 cup water; mix until combined.
Cover and let stand 20 minutes.
Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly.
Add yeast mixture, 4 teaspoons oil, and 1/2 teaspoon salt to flour mixture; mix 5 minutes or until a soft dough forms.
Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray.
Refrigerate 24 hours.**
2. Prepare grill to high.
3. Remove dough from refrigerator.
Let stand, covered, 1 hour or until dough comes to room temperature.
Punch dough down. Press dough out to a 12-inch oval on a lightly floured baking sheet sprinkled with cornmeal.
Crimp edges to form a 1/2-inch border.
Cover dough loosely with plastic wrap.
4. Brush eggplant, zucchini, and bell pepper with remaining 2 tablespoons oil.
Grill eggplant 4 minutes on each side or until tender; place in a bowl.
Grill zucchini 3 minutes on each side or until tender; add to eggplant.
Place pepper quarters, skin side down, on grill rack; grill 6 minutes or until blistered.
Place peppers in a zip-top plastic bag; seal.
Let stand 10 minutes.
Peel peppers; add to vegetable mixture.
Coarsely chop vegetables. Add garlic to vegetables; toss to combine.
5. Place pizza dough, cornmeal side up, on grill rack coated with cooking spray, and grill for 4 minutes or until blistered.
Turn dough over; grill 3 minutes.
Remove from grill.
Spread Basic Pizza Sauce evenly over top side of crust, leaving a 1/2-inch border.
Arrange vegetable mixture evenly over sauce; sprinkle evenly with remaining 1/2 teaspoon salt and black pepper.
Top with cheese.
Return pizza to grill rack, and grill for 4 minutes or until thoroughly cooked.
Cut pizza into 10 pieces; sprinkle with mint and thyme.
**Cooks note: you can get pizza dough from your local pizza place or buy one already made in the supermarket.
Nutritional Information
Calories: 454
Fat: 19.7g
Saturated fat: 6.2g
Monounsaturated fat: 10.1g
Polyunsaturated fat: 2.5g
Protein: 15.6g
Carbohydrate: 55.7g
Fiber: 6g
Cholesterol: 26mg
Iron: 4.1mg
Sodium: 637mg
Calcium: 176mg
By: Julianna Grimes, Cooking Light
A sprinkling of bright, sweet mint complements the smoky grilled vegetables in this dish.
YIELD: 5 servings (serving size: 2 pieces)
COURSE:Main Dishes
Ingredients
1 cup warm water (100° to 110°), divided
10 ounce bread flour (about 2 cups plus 2 tablespoons)
1 package dry yeast (about 2 1/4 teaspoons)
10 teaspoon olive oil, divided
1 teaspoon kosher salt, divided
Cooking spray
2 tablespoons yellow cornmeal
12 ounces baby eggplant, cut crosswise into 1-inch-thick slices
1 medium zucchini, cut crosswise into 1-inch-thick slices
1 large red bell pepper, quartered and seeded
3 garlic cloves, minced
2/3 cup Basic Pizza Sauce
1/4 teaspoon freshly ground black pepper
1 cup (4 ounces) shredded fontina cheese
1/4 cup small mint leaves
2 teaspoons fresh thyme leaves
Preparation
1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached.
Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife.
Add flour to 3/4 cup water; mix until combined.
Cover and let stand 20 minutes.
Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly.
Add yeast mixture, 4 teaspoons oil, and 1/2 teaspoon salt to flour mixture; mix 5 minutes or until a soft dough forms.
Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray.
Refrigerate 24 hours.**
2. Prepare grill to high.
3. Remove dough from refrigerator.
Let stand, covered, 1 hour or until dough comes to room temperature.
Punch dough down. Press dough out to a 12-inch oval on a lightly floured baking sheet sprinkled with cornmeal.
Crimp edges to form a 1/2-inch border.
Cover dough loosely with plastic wrap.
4. Brush eggplant, zucchini, and bell pepper with remaining 2 tablespoons oil.
Grill eggplant 4 minutes on each side or until tender; place in a bowl.
Grill zucchini 3 minutes on each side or until tender; add to eggplant.
Place pepper quarters, skin side down, on grill rack; grill 6 minutes or until blistered.
Place peppers in a zip-top plastic bag; seal.
Let stand 10 minutes.
Peel peppers; add to vegetable mixture.
Coarsely chop vegetables. Add garlic to vegetables; toss to combine.
5. Place pizza dough, cornmeal side up, on grill rack coated with cooking spray, and grill for 4 minutes or until blistered.
Turn dough over; grill 3 minutes.
Remove from grill.
Spread Basic Pizza Sauce evenly over top side of crust, leaving a 1/2-inch border.
Arrange vegetable mixture evenly over sauce; sprinkle evenly with remaining 1/2 teaspoon salt and black pepper.
Top with cheese.
Return pizza to grill rack, and grill for 4 minutes or until thoroughly cooked.
Cut pizza into 10 pieces; sprinkle with mint and thyme.
**Cooks note: you can get pizza dough from your local pizza place or buy one already made in the supermarket.
Nutritional Information
Calories: 454
Fat: 19.7g
Saturated fat: 6.2g
Monounsaturated fat: 10.1g
Polyunsaturated fat: 2.5g
Protein: 15.6g
Carbohydrate: 55.7g
Fiber: 6g
Cholesterol: 26mg
Iron: 4.1mg
Sodium: 637mg
Calcium: 176mg
